Chipotle Tahini Bowls

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This was so delicious! The sweet potatoes came out great with the addition of corn stArch. Always doing it that way now. I also baked the kale into “kale chips” to add some crunch. A keeper for sure. 

Prep Time: 5 minutes 
Cook Time: 15 minutes 
Yield: 6 servings (for sauce)
This recipe adapted form :

INGREDIENTS

Chipotle Tahini

  • 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

Build the Bowls:

  • Roasted sweet potatoes (see notes for my favorite method!)
  • Soft-boiled eggs (see notes for my favorite method!)
  • Kale
  • Quinoa
  • Avocado
  • Anything else you want!

INSTRUCTIONS

  1. Pulse all sauce ingredients in a food processor until smooth. Season to taste.
  2. Cook / prepare your bowl ingredients. My favorite combination is kale, roasted sweet potato, avocado, quinoa, and soft boiled egg. But I’ve also included chicken, roasted broccoli, etc.
  3. Smother everything in sauce! So good.

NOTES

  • My Fave Roasted Sweet Potatoes: Preheat the oven to 450 degrees, and line a pan with parchment. Peel and cube two large sweet potatoes. Toss with 1 tablespoon cornstarch to coat (helps them stay crispy), and then toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for 20 minutes, gently stir, and roast for another 10-15 minutes. Roasty and brown! Yum!
  • My Favorite Soft Boiled Eggs: Bring a pot of water to gentle boil (you want enough water to cover eggs by about one inch). Gently add eggs to the water and time for about 6 1/2 minutes. Remove and transfer to a bowl of ice water to cool. Peel, cut, YUM! Those jammy yolks! (For meal prep, I make these ahead, peel, and keep them in the fridge.)

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