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Spicy Chipotle Power Bowl

First, prepare the Chipotle Turmeric Tahini. In a food prep processor add: ½ cup tahini, ½ cup water, juice from 1 lime, 1/2 tsp salt, 1-1/2 tsp agave, 1/2tsp turmeric, 1 chipotle pepper in adobo sauce. Blend until smooth then taste; add more salt or chipotle if more heat is needed.

Next, prepare 1 cup dried quinoa.

While quinoa is cooking, cut 3 cups total of carrots, cauliflower, baby bell peppers (or other favorite veggies); then, toss veggies with 1-2 TBSP olive oil and add a light amount salt and pepper. Roast at 400 degrees for approx. 20-25 minutes. Watch to make sure the veggies don’t overcook.

When quinoa has finished, add 1-2 cups chopped fresh spinach, lime zest and juice from 1 lime, ½ tsp-1tsp salt. Let sit, covered, until spinach has wilted then mix and lightly fluff.

Last prepare the beans. Add 2-1/2 cups black and pinto beans to a nonstick pan and sauté with 2 cloves garlic and 1 tsp cumin.

Once the veggies are finished, assemble your power bowl starting with the quinoa base, then adding veggies and beans. Top with pepitas, tomatoes, cilantro, avocado, and a good dose the Chipotle Turmeric Tahini.

Servings 4-6

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