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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. 
5 from 3 votes
Print Recipe
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

  • Preheat oven to 400 degrees F.
  • Prep the sweet potatoes and red onions - peel and slice.
  • Toss in bowl with the olive oil and spices, until evenly coated.
  • On a baking sheet lined with parchment paper, bake in the oven for 20 minutes, checking halfway.

Smoky Tahini Peppercorn Dressing

  • 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

  • In two bowls, put down a layer of the dino kale and arugula (optional). Layer on the sweet potatoes, onions, nuts, and seeds. 
  • Top everything with the tahini peppercorn dressing.
  • Enjoy!

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!