Here’s a fun and easy way to whip up a healthy and versatile bowl with a generous drizzle of creamy vegan chipotle tahini sauce.
First, let’s make the sauce. You’ll need half a cup of olive oil, a quarter cup of water, a quarter cup of tahini, one or two chipotles in adobo sauce, a small clove of garlic, the juice of one orange (about a quarter cup), and half a teaspoon of salt. Just throw all these ingredients into a food processor and pulse until smooth. Don’t forget to taste and adjust the seasoning as needed.
Now, let’s build the bowls. You can use any ingredients you like, but my favorite combination includes roasted sweet potatoes, soft-boiled eggs, sautéed or massaged kale, quinoa, and avocado. You can also add chicken, roasted broccoli, or anything else you fancy.
Here’s a quick guide on how to make my favorite roasted sweet potatoes and soft-boiled eggs:
For the sweet potatoes, preheat your oven to 450 degrees and line a pan with parchment paper. Peel and cube 2-3 large sweet potatoes, toss them with a tablespoon of cornstarch (this helps them stay crispy), and then toss with a tablespoon of olive oil and half a teaspoon of salt. Roast them for 20 minutes, give them a gentle stir, and then roast for another 10-15 minutes until they’re roasty and brown. Yum!
For the soft-boiled eggs, bring a pot of water to a gentle boil (you’ll need enough water to cover the eggs by about an inch). Gently add the eggs to the water and time them for about 6 and a half minutes. Then, remove them and transfer to a bowl of ice water to cool. Once they’re cool, peel and cut them. The yolks should be jammy and delicious!
Once you’ve got all your ingredients ready, just assemble your bowl and smother everything in the chipotle tahini sauce. Enjoy!
This recipe takes about 5 minutes to prep and 15 minutes to cook. It’s a great option for a Mexican-inspired lunch. If you try it out, don’t forget to share your masterpiece with us!
