Description
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.
Scale
Ingredients
For the Quinoa Chipotle Bowl
- 1 cup cooked quinoa
- 1/2 cup sweet or roasted corn (I just threw some frozen corn into a hot skillet and cooked it until it basically started to burn)
- 1/2 cup fat-free refried beans
- 1/2 cup low-sodium or no-salt added black beans (drained and rinsed)
- 1/2 cup shredded romaine lettuce
- 1/2 cup shredded red cabbage
- 1/4 cup guacamole (I LOVE Wholly Guacamole)
- 1/4 cup salsa
- 1/4 cup chopped green onions
For the Southwest Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water
- 2 tsp. apple cider vinegar (or you can use lemon juice if you prefer)
- 1 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 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.
- Category: Dinner, Lunch
- Cuisine: Southwest
