This Quinoa Chipotle Bowl is a hearty and savory dish that is super easy to make and delicious. Topped with a southwest tahini sauce, this dish will satisfy vegans and non-vegans alike.
If I had to guess, I would probably say quinoa isn’t your “go-to” grain of choice. And, who could blame you? Quinoa, on its own, can be a little bland and not very exciting.
But, add a few things into the mix and you’ve got a rock concert of flavor, nutrition, and satisfaction! This Quinoa Chipotle Bowl with Southwest Tahini Sauce is super tasty and will forever change the way you look at this ancient little grain.
Quinoa Chipotle Bowl With Southwest Tahini Sauce
This recipe was the result of me just being lazy and throwing whatever I could find into one bowl for the sake of convenience. The results, however, were amazing. Not to mention, I had a pleasantly surprised wife and kids who demanded this concoction become a regular in our weekly meal rotation.
The combination of roasted corn, guacamole, salsa, and tahini dressing absolutely make this dish. The greens and red Napa cabbage not only make this dish look, eh hem…pretty, but add a crisp freshness and include very vital nutrients so don’t exclude them.
Let’s also not forget the time and effort that goes into preparing this tasty little master piece is on the minimal side. Once again…you’re welcome.
I think you’re really going to enjoy this. It’s:
Filling
Simple to make
Hearty
Full of flavor
Loaded with protein
Extremely satisfying
And just plain delicious
This would make a great meal for a dinner party or family gathering. I think it’s something that will satisfy even those who do not adhere to a plant-based diet. You can also switch out the quinoa for another grain of your choice.
Let me know if you try this recipe! Leave a comment, rate it, and tag your photo #shaneandsimple on Instagram! I’d love to see your take on this.
And, as always, I’d really appreciate it if you would tell your friends and go here and SUBSCRIBE to Shane & Simple. Adios, friends!
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Quinoa Chipotle Bowl With Southwest Tahini Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 Bowl 1x
- Category: Dinner, Lunch
- Cuisine: Southwest
- Diet: Vegan
Description
This Quinoa Chipotle Bowl is a hearty and savory dish that is super easy to make and delicious. Topped with a southwest tahini sauce, this dish will satisfy vegans and non-vegans alike.
Ingredients
For the Quinoa Chipotle Bowl
- 1 cup cooked quinoa
- ½ cup sweet or roasted corn (I just threw some frozen corn into a hot skillet and cooked it until it basically started to burn)
- ½ cup fat-free refried beans
- ½ cup low-sodium or no-salt added black beans (drained and rinsed)
- ½ cup shredded romaine lettuce
- ½ cup shredded red cabbage
- ¼ cup guacamole (I LOVE Wholly Guacamole)
- ¼ cup salsa
- ¼ cup chopped green onions
For the Southwest Tahini Sauce
- ¼ cup tahini
- ¼ cup water
- 2 tsp. apple cider vinegar (or you can use lemon juice if you prefer)
- 1 tsp. chili powder
- ½ tsp. onion powder
- ½ tsp. garlic powder
- salt to taste
Instructions
For the Quinoa Chipotle Bowl
- Place all ingredients into a bowl, assembling or layering however you choose.
For the Southwest Tahini Sauce
- Combine all ingredients into a small mixing bowl or dish.
- Whisk until smooth and creamy. Add water for a thinner consistency, but I like mine on the thicker side.
Notes
Amounts listed are mere suggestion and my personal preference, but feel free to adjust to fit your own personal taste.
Cook time is assuming you have not cooked the quinoa. Quinoa is something you can cook ahead of time and store in the fridge for about a week.
I like to add chili powder, cumin, and smoked paprika to the quinoa while it’s cooking. It adds another great layer of flavor to this already delicious bowl.
Eating this as I type. This is such a good meal. I love all the different textures. After I took the pretty picture I just mixed it all up together and snarfed lol I did add red onion instead of green, because that’s what I had, and I tossed in a tiny bit of super fine chopped up kale to get rid of it, and avocado chunks instead of guacamole. Although, I don’t believe these changes took a thing away from your recipe. Great recipe and a keeper for sure! Thank you for sharing!
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Yummer-Doodle…ab-so-freak-in-loot-lee
I made my first one with dressing from your recipe. The second bowl, used a seasoned Tahini.
https://smile.amazon.com/gp/product/B09FZLTRHF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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Shane, this is absolutely delicious. I make this often. I find when I have friends in that do not eat plant food, they eat this and love it. This is one of my favorite meals. Thanks so much for sharing. Diane M, Florida
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Best burrito bowl I have ever had! I love all the different textures. Grandson loves when I add mango to it and a mango salsa. Thank you for this recipe.
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Fast food bowl companies are popping up in my city and have become very popular. I was excited to find and try this healthy bowl. Flavorful!!! The tahini dressing is perfect for this bowl. My family loved the combination of ingredients. It was a hit!!! The quinoa chipotle bowl will be added into the weekly rotation.
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Please don’t stop posting nutrition information! I use so many of your recipes and I’m used to having the nutrition info at the bottom!
Never:)
Holy Crackers was this ever so good! When I look at my husband and say I could make this for company…that is the highest compliment. Not many of our WFPB dishes make that list but this one does! I used chipotle chili powder in the tahini sauce to kick it up a notch (we are Texans after all!). I also used a bag of green/red pre-shredded cabbage in place of the red cabbage and romaine lettuce…made it even easier! The only snag I hit was whether to serve it all cold or warm up some things? I wound up warming the corn (Trader Joe’s frozen Roasted Corn – perfect for this dish), the refried beans, black beans and served the rest cold (even the quinoa which I had made earlier in the day). It turned out PERFECT. So filling and so tasty! I usually stay away from tahini due to the fat content so I only drizzled a little on top and that was still enough to add so. much. taste. Thank you, Shane, for another winner winner Whole Food dinner! Grateful!
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Thank you so much!!!
Oh my goodness!! Simply, beautiful fresh food! Next time I’m putting fresh herbs from my garden on it, yummy!! Thank you for another winner!!
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So glad you enjoyed it!
We have these quinoa bowls at least once a week. They’re easy to prep ahead of time and assemble on the night when I don’t feel like a lot of cooking! So versatile and so nourishing…. And the sauce. Well, I’m pretty sure that would make a leather shoe taste darn good! We use it as a dip for raw veggies, on tacos/tostadas and even as a decadent, creamy salad dressing. It’s a GREAT versatile sauce!
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So incredibly delicious, thanks for sharing!! That sauce is to die for and the recipe is so customizable!
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Thank you!!!
This is so yummy and satisfying! Thanks Shane!
Tried it tonight. Excellent as always, Shane.
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Thank you!
HI SHANE,
I HAD SOME QUESTIONS ON MY COMMENT APRIL 24. MAYBE YOU MISSED THEM.
THANKS.
JAYNE
Just responded. Sorry, been a bit behind the last few days.
Made this tonight. Was sooo good used spinach rather than romaine and rice rather than quinoa because that’s what I had on hand. Yummie!!!
That’s awesome, Jen! Any green is good:)
hi Shane, this sounds super. i’m going to make it soon. Please tell me if Wholly Guacomole
is fresh or frozen & where would I find it at supermarket.
Would you consider this a low sodium meal? I have a bad problem with edema & husband
has high blood pressure. We only use low sodium or non sodium products.
How many servings do you think this salad would make as a main meal.
Thanks for all your receipes. everthing is always super. Praying the virius blows
over soon. Good to know & remember GOD is still in control & somehow HE will
bring some good out of all this. We just don’t see the whole picture. But we live in
a “broken” world & will have trials & tribulations. Thank you for being a bright spot
on the internet. Can’t wait to try this yummy salad.
Blessings, Jayne
Hi, Jayne! I usually find Wholly Guacamole in any grocery store and it’s prepackaged but not frozen. I would consider this a low-sodium meal because you can control the how much you include. And, whenever I recommend canned products, I only use low-sodium or no salt added. Most groceries carry all those prodcuts. And, if you can’t find them, Whole Foods brands are great and can be purchased through Amazon. Hope this helps!
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I have not made the bowl yet but the sauce i use for salad dressing, just add a little maple syrup and we are good to go.
American chilli powder must be different to what we have in Australia – a tsp would make it too hot to be edible.
Yes, Mary. I’m thinking it might be a bit different because regular chili powder here in the states is very mild. Use your own judgement concerning the recipe and the type of chili powder you have. But, here is what I use in the recipe: https://amzn.to/2ofaSMQ
Hope this helps and good luck!
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Hi Shane! It’s Joy from Madison, MS and now a transplant in Rochester, NY. Your blog is amazing, congratulations; I am so happy for you and your family! I’m trying to move back toward a WFPB diet after straying off it for a couple of years and your recipes have been such a huge help and inspiration. Even though my husband and kiddos aren’t on the diet, we all LOVED this recipe and plan on adding it to our rotation. I can’t wait to try all of your recipes. Thanks for sharing your journey, Shane!
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HEY, JOY! Rochester? Wow! Thanks so much for touching base and following. All the best in your journey. Peace.
This is an awesome dish…thanks for the recipe!! I made a couple of substitutions to accommodate for ingredients that I had on hand. Will definitely make again.
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Awesome! These recipes are merely to “get people going.” Love the creativity and using what you have, that’s what it’s all about. Thanks for the response!
Thank you! I was trying to figure out what to do with left over quinoa! Now I know what’s for dinner tonight.
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Awesome, Deborah! If you make it, leave me a message on how it turned out. I welcome the feedback. Blessings!
This looks great! I love the idea of making the quinoa ahead of time – intentional leftovers are the best on busy weeknights! ?
Thanks, Bet! And, yes, they are. Hard to believe I used to hate leftovers…now, I live for them:) Thanks for reaching out!