Ingredients
Chipotle Tahini 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 (about 2 medium sweet potatoes, peeled and cubed)
- Soft-boiled eggs (6 eggs)
- Sautéed or massaged kale (4 cups kale, stems removed)
- Quinoa (1 cup dry quinoa, cooked)
- Avocado (1-2 ripe avocados, sliced)
- Optional: cooked chicken, roasted broccoli, or other preferred toppings
Instructions
- Make the chipotle tahini sauce: Add the olive oil, water, tahini, chipotles in adobo sauce, garlic, orange juice, and salt into a food processor. Pulse until the mixture becomes smooth and creamy, scraping down the sides as necessary. Taste and adjust seasoning to your preference.
- Prepare the bowl ingredients: Roast the sweet potatoes by tossing the cubed sweet potatoes with olive oil, salt, and pepper, then roasting in a 400°F oven for about 25-30 minutes until tender and caramelized. Soft-boil the eggs by boiling for 6-7 minutes, then transferring to ice water before peeling. Sauté or massage the kale with a little olive oil and salt until tender. Cook the quinoa according to package instructions until fluffy. Slice the avocados just before serving to keep them fresh.
- Assemble the bowls: Divide the quinoa, kale, roasted sweet potatoes, and avocado among six bowls. Halve the soft-boiled eggs and place on top. Drizzle generously with the chipotle tahini sauce to taste. Add any optional toppings like roasted broccoli or cooked chicken if desired.
Notes
- To roast sweet potatoes, preheat oven to 400°F and roast cubed sweet potatoes tossed with olive oil and seasoning for 25-30 minutes.
- For soft-boiled eggs, boil eggs for 6-7 minutes, then transfer to ice water to stop cooking and make peeling easier.
- Massaging kale with olive oil and salt helps tenderize the leaves for better texture and flavor.
- This bowl is versatile and can accommodate your favorite vegetables and proteins.
- Store leftover sauce separately in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bowls
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
