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Chipotle tahini bowl with roasted sweet potatoes, kale, avocado, quinoa, and jammy eggs

Chipotle Tahini Bowls with Roasted Sweet Potatoes and Eggs

Chipotle Tahini Bowls are hearty bowls with a creamy, smoky sauce and a mix of satisfying textures. They are a flavorful, flexible meal option when you want a nourishing bowl with fresh and roasted elements.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings (for sauce)
Course: Lunch
Cuisine: Mexican-Inspired
Calories: 449
Ingredients Method Notes

Ingredients
  

Sauce
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup tahini
  • 1-2 chipotles in adobo sauce
  • 1 small clove of garlic
  • juice of 1 orange (about 1/4 cup)
  • 1/2 teaspoon salt
Bowl ingredients
  • Roasted sweet potatoes (see notes for preparation method)
  • Soft-boiled eggs (see notes for preparation method)
  • Sautéed or massaged kale
  • Quinoa
  • Avocado
  • Anything else you want

Method
 

Sauce Preparation
  1. Add the sauce ingredients to a food processor and blend until smooth.
  2. Taste the sauce and adjust the seasoning as needed.
Sweet Potato Preparation
  1. Preheat the oven to 450°F (232°C) and line a pan with parchment.
  2. Peel and cube 2-3 large sweet potatoes. Coat with 1 tablespoon cornstarch, then toss with 1 tablespoon olive oil and 1/2 teaspoon salt.
  3. Roast the sweet potatoes for 20 minutes, gently stir, then continue roasting for another 10-15 minutes.
Egg Preparation
  1. Bring enough water to cover the eggs by about one inch to a gentle boil.
  2. Carefully add the eggs and cook for about 6 1/2 minutes.
  3. Transfer the eggs to a bowl of ice water to cool, then peel and cut them.
Assembly
  1. Prepare the bowl components, including kale, roasted sweet potatoes, avocado, quinoa, and soft-boiled eggs.
  2. Drizzle the chipotle tahini sauce over the assembled bowl ingredients and serve.

Notes

For roasted sweet potatoes, peel and cube 2-3 large sweet potatoes, coat with cornstarch, then toss with olive oil and salt before roasting until roasted and browned. For soft-boiled eggs, use enough water to cover the eggs by about one inch, cook the eggs for about 6 1/2 minutes, then cool them in ice water before peeling and cutting. For meal prep, the prepared peeled eggs can be kept in the fridge.