autumn/ bowls/ recipes

Chipotle Sweet Potato Bowl

Chipotle Sweet Potato Bowl | Well and Full

Hi everyone!!

It feels a little surreal being back here, writing a post for a recipe. The time away was needed, though. I hadn’t realized it, but Well and Full was representing (to me) a part of my life that I now want to put behind me. There were good times, a fair share of bad times, and people who I wanted to let go of. And I needed some time to refresh, renew, and re-affirm what this blog means to me.

In terms of my personal life, I’ve done quite a lot of changing in the past few months. I’ve been single for nine months now, spending time recognizing the parts of me that have been constant, and the parts of my life that require a new start. Some of the relationships I’ve cultivated have changed – some have faded away, and some have deepened. I’m excited to see where the latter goes.

Regarding Well and Full, I realized that I wanted to revitalize the type of content I’m posting here. It’s time to get back to the basics. I’ve never been the type of eater to opt for the exotic over the familiar, so why should my cooking be any different? As much as I like trying new cuisines, my style of food has always been seasonal and simple. I want my recipes to be accessible and hassle-free for my readers, so there will be fewer mentions of specialty ingredients around here (although they might pop up once in a while for fun!). Above all, I have to be true to myself – cooking the type of food I like to cook, because it will show in the recipes. If my food isn’t genuine, it won’t taste as good. Simple as that.


Today’s recipe is a nod to early autumn, with hearty sweet potatoes roasted in the oven. Hardy dino kale, still available at the farmer’s markets, provides the base of this chipotle sweet potato bowl, rounded out with sliced avocado and topped with nuts and seeds.

Also, something I want to start encouraging more in this space is creativity with food. Some of my readers have commented that they’ve changed certain aspects of my recipes to suit their preferences, and THIS is the type of food autonomy I want to promote. Don’t like sweet potatoes? Swap out regular potatoes instead. Have some spicy sauerkraut in the fridge? Add it to the bowl! Tahini’s not your thing? Use whatever salad dressing you like. Mix it up! Do your thang! And be sure to tag your creations on social media with #wellandfull so I can see! :)

Chipotle Sweet Potato Bowl | Well and Full

Chipotle Sweet Potato Bowl | Well and Full

5 from 1 vote
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Chipotle Sweet Potato Bowl

This chipotle sweet potato bowl is the perfect meal for late summer / early fall - farmer's market kale and roasted sweet potatoes take center stage, topped with a smoky tahini peppercorn dressing. 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

Ingredients

Roasted Chipotle Sweet Potatoes

  • 2 Medium Sweet Potatoes peeled and sliced into rounds
  • 1/2 Red Onion sliced
  • Light Drizzle Extra Virgin Olive Oil
  • 1/4 Tsp Salt
  • 1/4 Tsp Paprika
  • 1/2 Tsp Chipotle Chili Powder
  • 1/2 Tsp Garlic Powder
  • Black Pepper to taste
  • Pinch Cayenne

Smoky Tahini Peppercorn Dressing

  • 1/3 Cup Tahini
  • 2-4 Tbsp Water to thin
  • Juice from 1 Lime
  • 1 Tbsp Barbecue Sauce
  • 1 Tsp Fresh Cracked Black Pepper
  • 1/4 Tsp Sea Salt

The Rest of the Bowl

  • Handful Dino Kale sliced
  • Handful Baby Arugula (optional)
  • 1 Avocado sliced
  • Slivered Almonds as much as you like
  • Sesame Seeds as much as you like

Instructions

Roasted Chipotle Sweet Potatoes

  1. Preheat oven to 375 degrees F.

  2. Prep the sweet potatoes and red onions - peel and slice.

  3. Toss in bowl with the olive oil and spices, until evenly coated.

  4. On a baking sheet lined with parchment paper, bake in the oven for 20 minutes, checking halfway.

Smoky Tahini Peppercorn Dressing

  1. In a bowl or mug, combine all dressing ingredients until evenly mixed. Taste, and adjust seasonings to your preference (i.e. add more lime juice).

Assembling the Bowls

  1. In two bowls, put down a layer of the dino kale and arugula (optional). Layer on the sweet potatoes, onions, nuts, and seeds. 

  2. Top everything with the tahini peppercorn dressing.

  3. Enjoy!

Recipe Notes

For the tahini peppercorn dressing, the amount of water you will need to thin will vary based on the brand you use. Start with 1 Tbs water and stir in - then add more water based on how drizzle-able you like your tahini!

Chipotle Sweet Potato Bowl | Well and Full

P.S.

You all are awesome.

 

23 Comments

  • Reply
    Katya
    September 14, 2017 at 8:47 am

    Hello Sarah, it’s so great to see you here again! I :) was worried that you decided to abandon the blog for good.

    I love your attitude to food and the notion that it is an extremely important part of our lives. I also do believe that we express ourselves through the way we cook and eat our food. I was – and have been ever since – drawn to your blog because of a certain honesty and authenticty of your food creations. So keep on blogging and sharing it!

    Have an amazing day!

    PS. YOU are awesome :)

    • Reply
      Sarah
      September 14, 2017 at 4:37 pm

      Thank you so much for your sweet note, Katya :) It really means so much to me. I’ve always tried to be authentic with my readers, and I hope it shows!!

  • Reply
    Ashley
    September 14, 2017 at 9:29 am

    So great to see you back in this beautiful space you’ve created, Sarah! And good for you for offering yourself the time to pause and reflect. It’s admirable.

    Looking forward to seeing more deliciousness like this ↑ in the future. Stunning photography as always! xo

    • Reply
      Sarah
      September 14, 2017 at 4:37 pm

      Thank you so much for your note, Ashley!! I really appreciate it <3

  • Reply
    Evi @ greenevi
    September 14, 2017 at 11:05 am

    What a beautiful bowl! I love every single ingredient here ❤️

    • Reply
      Sarah
      September 14, 2017 at 4:37 pm

      Thanks Evi!! I love all these ingredients too :)

  • Reply
    Alanna
    September 15, 2017 at 1:22 am

    Good for you for taking some time to yourself. I know I can start to feel like my blog is hungry baby who freaks out when I forget to feed it for a week or two, but in reality it’s all in my head. I LOVE your site and I’m glad you’re back! This bowl looks delicious and nourishing. And I totally agree about playing with recipes. I love when people make changes as needed to mine, too. They are never set in stone. <3

    • Reply
      Sarah
      September 18, 2017 at 10:46 am

      Hey Alanna! I totally hear you – I feel like I set up so many “rules” in my head when it comes to this blog and I have to remind myself that they’re self-imposed. And, like you said, nothing is set in stone. Hugs!

  • Reply
    Victoria
    September 15, 2017 at 4:42 pm

    Sarah! You’re back!! I was happy to see a message from you in my inbox. :) I love all the different colors, tastes and textures in the bowl you created. Seasonal and simple food sounds great to me. Sending you positive vibes and a virtual hug as we head toward autumn.

    • Reply
      Sarah
      September 18, 2017 at 10:46 am

      Aww thank you Victoria!! Sending you a virtual hug right back :)

  • Reply
    Liz @ Floating Kitchen
    September 18, 2017 at 7:09 am

    Great to have you back, Sarah! I miss seeing your beautiful photography and creations. And good for you for taking a breather and working on YOU. Self care has never been something I’ve excelled at….but I’m trying! XOXO!

    • Reply
      Sarah
      September 18, 2017 at 10:48 am

      I’ve never really excelled at self-care either, but all we can do is try!! Hugs, Liz <3

  • Reply
    Ruby
    September 18, 2017 at 8:37 am

    Great to see you back in this space! I think time away for reassessing is so important from time to time. It sounds like you found a wonderful sense of clarity and I can’t wait to see where it takes you. This bowl is absolutely gorgeous- my dream lunch! xx

    • Reply
      Sarah
      September 18, 2017 at 10:49 am

      Thank you Ruby!! There are still things I’m struggling with (concerning this space) but hopefully they’ll be resolved soon. Hugs!

  • Reply
    Sarah @ Making Thyme for Health
    September 18, 2017 at 10:23 am

    Welcome back, Sarah! I’m so glad you took some time for soul searching and decided to come back to us. It can be so easy to give up on blogging when life starts to get crazy but I’m happy you stuck with us. :)

    These bowls are beautiful and look like the perfect easy fall meal!

    • Reply
      Sarah
      September 18, 2017 at 10:50 am

      Aww thank you Sarah :) I really appreciate your kind note. I’m glad I stuck with blogging too!! :D

  • Reply
    Christina
    September 18, 2017 at 12:26 pm

    Glad you had the chance to step back and reflect on what this blog means to you. I’m sure every blogger can relate, I know I sure can! I wanted to note a couple things. First, I dig your food photography! I love the color scheme and blue background you used for this post! Second, my friend is visiting town and wants to cook together. She’s vegan, so this dish is the PERFECT recipe for us to make! Can’t wait to try it!

    • Reply
      Sarah
      September 19, 2017 at 10:01 am

      Thanks so much for your note and your kind words, Christina :) I hope you and your friend like the recipe!!

  • Reply
    Wallflower Weekly Finds, 133 - Cooking with a Wallflower
    September 22, 2017 at 3:01 am

    […] I cannot wait to try this chipotle sweet potato bowl. […]

  • Reply
    Ashley McGrath
    September 26, 2017 at 8:29 am

    Can’t wait to try this Sarah! Fall is my favorite season (I’m an October baby) and I’m always looking for great seasonal dishes to try. It’s tough finding cold weather dishes that aren’t laden with cream and butter or other heavy ingredients. I love finding more nutritious alternatives!

    • Reply
      Sarah
      September 26, 2017 at 1:16 pm

      I’m a fall baby too!! :D It’s my favorite season and I love posting fall recipes. I hope you like this recipe!!

  • Reply
    Colleen
    October 17, 2017 at 2:52 pm

    That looks absolutely beautiful! What a fun meal.

    • Reply
      Sarah
      October 17, 2017 at 4:39 pm

      Thank you Colleen :)

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