Quinoa Chipotle Bowl With Southwest Tahini Sauce
1-2
30 minutes
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 Southwest Tahini Sauce
- ¼ cup SoCo Dark Roast 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
- 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
Directions
- 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
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