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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


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


Roasted Chipotle Sweet Potatoes

  1. Preheat oven to 400 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!