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a white bowl with quinoa, black beans, tofu, sweet potatoes, and a creamy red chipotle chili lime sauce

Chipotle Lime Black Bean Bowl

Kristina Todini, RDN
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!
5 stars (4 ratings)
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course Main Dishes
Cuisine Mexican-inspired, American
Servings 4 bowls
Calories 741 kcal

Ingredients
  

Bowl Ingredients

  • 2 whole sweet potatoes
  • 1 tablespoon olive oil divided
  • 1 cup quinoa
  • 2 cups kale removed from stem
  • 1 block extra-firm tofu cut into cubes
  • 2 cups black beans
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 1 teaspoon lime juice
  • 1 cup corn

Sauce Ingredients

  • ½ cup olive oil
  • ¼ cup tahini
  • 2 whole chipotle peppers in adobo sauce
  • 1 whole garlic clove
  • 2 tablespoons lime juice
  • 1 pinch salt
  • ¼ cup water

Instructions
 

  • 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.
  • Cook beans: Addd 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.
  • 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.
  • 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

  • Recipeotes: 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 + 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.

Nutrition

Serving: 1bowlCalories: 741kcalCarbohydrates: 65gProtein: 26gFat: 44gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gSodium: 104mgPotassium: 1034mgFiber: 12gSugar: 3gVitamin A: 3606IUVitamin C: 46mgCalcium: 150mgIron: 6mg
Keyword black bean bowl, chipotle lime bowl, quinoa bowl, vegan bowl
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