Name: Chipotle Tahini Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water or vegetable broth; 1 can (15 ounces) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chopped kale or baby spinach; 1 cup shredded carrots; 1 cup diced cucumber; 1 avocado, sliced; 1/4 cup chopped fresh cilantro; 1/3 cup tahini; 2 tablespoons fresh lemon juice; 1–2 chipotle peppers in adobo sauce, minced; 1 tablespoon maple syrup or honey; 2–4 tablespoons water (to thin); 1/2 teaspoon salt

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If you’re searching for a bowl that checks every box—vibrant colors, balanced flavor, nutrition, and pure joy in every bite—Chipotle Tahini Bowls are what your kitchen dreams are made of. Imagine tender quinoa topped with crisped chickpeas, a garden of fresh veggies, buttery avocado, and an utterly crave-worthy chipotle tahini drizzle that ties it all together. These bowls are equal parts comforting and zesty, and easy enough to make on a busy weeknight. Trust me, you’ll want this recipe on repeat!

Chipotle Tahini Bowls Recipe - Recipe Image

Ingredients You’ll Need

Putting together Chipotle Tahini Bowls is refreshingly simple, but every ingredient has its role—adding flavor, color, or satisfying texture. Let’s break down what you’ll need and why you’ll love each component.

Quinoa: Light, fluffy, and packed with protein, it’s the perfect base for soaking up all those flavors.
Water or Vegetable Broth: Use broth for an extra savory kick while cooking your quinoa.
Chickpeas: Roasted to perfection, these bring a hearty crunch and satisfying bite.
Olive Oil: Helps those chickpeas crisp up beautifully and adds a rich note.
Smoked Paprika: Lends a deep smoky flavor that pairs so well with chipotle!
Garlic Powder: Adds that savory hint without the need for mincing fresh garlic.
Salt: Essential for bringing out the best in each ingredient.
Black Pepper: A touch of subtle heat to round things out.
Kale or Baby Spinach: Offers a nutritional punch and gorgeous green color.
Shredded Carrots: Sweet and crunchy, they brighten every bowl.
Diced Cucumber: Refreshing, cooling, and crisp—the ideal contrast to spiced chickpeas.
Avocado: Creamy and luscious, this is your bowl’s rich finish.
Fresh Cilantro: Sprinkled on top, it adds herbal brightness and a fresh pop.
Tahini: The backbone of the sauce—nutty, toasty, and utterly luxurious.
Fresh Lemon Juice: Gives the sauce that zippy, tangy backbone.
Chipotle Peppers in Adobo: For smoky heat and punchy character.
Maple Syrup or Honey: Balances the chipotle’s heat with a touch of mellow sweetness.
Water: Just enough to give the sauce its dreamy, drizzle-able texture.
Salt (for the sauce): Brings everything together for chipotle tahini perfection.

How to Make Chipotle Tahini Bowls

Step 1: Cook the Quinoa

Start by rinsing your quinoa (this gets rid of any bitterness) and combine it in a saucepan with either water or vegetable broth. Bring to a boil, then cover and let it simmer gently until all the liquid is absorbed and quinoa is fluffy—about 15 minutes. Fluff it with a fork and set aside to cool while you prep everything else.

Step 2: Roast the Chickpeas

Meanwhile, preheat your oven to 400°F (200°C). Drain and rinse your canned chickpeas, then toss them with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, shaking the pan halfway for even crispiness. You want them golden and crunchy with little crispy edges—it’s chickpea magic!

Step 3: Make the Chipotle Tahini Sauce

In a small bowl, whisk together tahini, freshly squeezed lemon juice, minced chipotle peppers, a splash of maple syrup or honey, salt, and water. Start with 2 tablespoons of water and add more until you reach your perfect drizzle consistency. Taste and adjust as you go—the sauce should be creamy, smoky, tangy, and just a little sweet.

Step 4: Assemble Your Chipotle Tahini Bowls

Arrange a generous scoop of quinoa in each bowl. Pile on your crispy chickpeas, add a mound of kale or spinach, scatter shredded carrots, tuck in diced cucumber, and crown it all with avocado slices. Drizzle liberally with chipotle tahini sauce, then shower with chopped cilantro. Stand back and admire your beautiful, bountiful bowl!

How to Serve Chipotle Tahini Bowls

Garnishes

Finish your bowls with a final flourish—a wedge of lemon or lime for squeezing, extra drizzle of chipotle tahini sauce, or another sprinkle of smoked paprika. Fresh cilantro or even a little crushed red pepper can elevate the colors and flavors beautifully. Don’t be shy with garnishes; they make each bowl feel extra special.

Side Dishes

Chipotle Tahini Bowls are wonderfully filling, but if you want something extra, consider a simple side like warm pita, a tangy cucumber salad, or roasted sweet potatoes (as noted, they’re amazing tucked right into the bowl, too!). For a heartier spread, a batch of pickled onions nearby adds serious zing.

Creative Ways to Present

For parties or make-ahead lunches, try serving the components family-style so everyone can build their own masterpiece. You can also prep the bowls in mason jars for a portable, Instagram-worthy lunch. Or, for a fresh twist, roll the fillings into flatbreads for a bold, saucy wrap nobody will forget.

Make Ahead and Storage

Storing Leftovers

Keep your Chipotle Tahini Bowls feeling fresh by storing the components individually in airtight containers in the fridge. Assemble just before eating for the best textures—this keeps your veggies crisp and your quinoa fluffy for up to 4 days.

Freezing

For longer storage, freeze the cooked quinoa and roasted chickpeas separately in airtight bags for up to 2 months. The veggies and sauce are best made fresh, but you can whip up the tahini sauce in advance and refrigerate it—it keeps well for about five days.

Reheating

Reheat the quinoa and chickpeas gently in the microwave or a skillet until warmed through. The chickpeas can be re-crisped by popping them in a 350°F oven for 5–7 minutes. Add the raw veggies and sauce just before serving for that just-made freshness.

FAQs

Can I make Chipotle Tahini Bowls gluten-free?

Absolutely! This recipe is naturally gluten-free—just double-check any packaged ingredients like vegetable broth or canned chickpeas if you’re especially sensitive.

How spicy are these bowls?

It’s totally up to you! Start with one chipotle pepper for gentle warmth, or add a second for a real smoky kick. You can even scrape out the seeds for less heat or swap in mild smoked paprika.

What protein swaps work if I’m not a chickpea fan?

Try roasted tofu, tempeh, or even grilled chicken if you aren’t vegan. Black beans or lentils are great plant-based options, too—the sauce complements them all beautifully.

Can I prep the Chipotle Tahini Bowls ahead for meal prep?

Yes! Make all the components in advance and store them separately. When ready to eat, quickly assemble and drizzle with sauce. These bowls make an unbeatable grab-and-go lunch.

What can I use instead of tahini?

If tahini isn’t your favorite, try natural almond or sunflower seed butter for a creamy, nutty alternative that still pairs perfectly with smoky chipotle flavors.

Final Thoughts

There’s something deeply satisfying about pulling together fresh, colorful ingredients and swirling them with a sauce that packs so much flavor. I hope you’ll give these Chipotle Tahini Bowls a try—once you taste the magic, they’ll become a highlight of your week!

Chipotle Tahini Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 bowls 1x
Diet: Vegan, Gluten-Free

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Description

These Chipotle Tahini Bowls are a satisfying and flavorful meal option, combining fluffy quinoa, crispy roasted chickpeas, fresh vegetables, and a creamy chipotle tahini sauce. Perfect for a healthy and delicious lunch or dinner.

Ingredients

Scale

For the Quinoa:

1 cup uncooked quinoa, rinsed
2 cups water or vegetable broth

For the Roasted Chickpeas:

1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients:

2 cups chopped kale or baby spinach
1 cup shredded carrots
1 cup diced cucumber
1 avocado, sliced
1/4 cup chopped fresh cilantro

For the Chipotle Tahini Sauce:

1/3 cup tahini
2 tablespoons fresh lemon juice
1–2 chipotle peppers in adobo sauce, minced
1 tablespoon maple syrup or honey
2–4 tablespoons water (to thin)
1/2 teaspoon salt

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Instructions

Prepare the Quinoa: In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
Roast the Chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes until crispy.
Make the Chipotle Tahini Sauce: Whisk together tahini, lemon juice, minced chipotle peppers, maple syrup, salt, and water to desired consistency.
Assemble the Bowls: Divide quinoa among four bowls. Top with chickpeas, kale, carrots, cucumber, avocado. Drizzle with chipotle tahini sauce and garnish with cilantro.