Chipotle Lime Black Bean Bowl, an easy Mexican-inspired vegan black bean and tofu grain bowl with quinoa, sweet potatoes, and corn with avocado and a drizzle of chipotle lime tahini sauce. Great for meal prep!
Prep Time:5 minutes (up to 45 minutes)
Cook Time:45 minutes
Total Time:50 minutes
Yield:4 bowls 1x
1 cup cooked quinoa
1 can (15 oz) black beans
dash of chili powder, garlic powder, and lime juice
Prep ingredients: Roast sweet potatoes by sliced or dicing into cubes, tossing with olive oil, and roasting for 40 minutes at 425 degrees F, or 230 degrees C (see our favorite roasted sweet potato recipe here). Meanwhile, cook the quinoa according to package instructions and wilt kale in a large pan with a bit of oil and water for 3-5 minutes until the leaves soften. Crisp the tofu in a large pan over medium heat, cooking for about 15 minutes and flipping to brown all sides evenly.
To cook the beans: add beans to a pan over medium heat and top with chili powder, garlic powder, and a squeeze of lime juice. Cook 3-5 minutes, or until black beans are warm and begin to soften.
To make sauce: add olive oil, tahini, chipotle peppers, garlic, lime juice, and salt to a food processor or blender. Pulse until smooth, adding water until desired consistency. Set aside.
To build bowl: add quinoa, black beans, tofu (if using), sweet potatoes, corn, avocado, and a handful of kale to bowl. Drizzle with chipotle lime tahini sauce and enjoy!
Notes: this recipe requires a few items to prep before building the bowl: cooking the quinoa, roasting the sweet potatoes, and wilting the kale. Cook time is based on making sauce and building the bowl; total cook time starting from scratch is 45 minutes.
Tools Needed: large sheet pan for roasting potatoes, environmentally-friendly cookware to make quinoa and wilt kale, and a food processor or traditional blender to make sauce.
Prep Ahead: roast the potatoes, cook the quinoa, wilt the kale, and prepare the sauce ahead of time for easy bowl preparation.
Leftovers and Storage: store leftover bowl in an airtight container in the refrigerator for up to five days; this is also a great meal prep bowl that can be frozen and reheated up to a month later.
To reheat: to microwave, heat on high for 3 minutes, stirring halfway through; on stovetop, put bowl contents into a pan and heat over medium heat until warm throughout.
Nutrition notes: nutrition information is for one bowl with one fourth the amount of sauce and topped with avocado and cilantro. This flavorful bowl is high in plant-based protein, high in fiber, low in sodium, and is a good source of vitamin A, iron, and potassium.