Easy Gluten-Free Chipotle Tahini Bowls
Flavorful and healthy gluten-free bowls with chipotle-spiced shrimp, creamy tahini sauce, and fresh veggies. Perfect for a quick and satisfying weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Shrimp and Marinade
- 1 pound Shrimp peeled and deveined
- 1 tablespoon Olive oil
- 1 tablespoon Chipotle powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
Chipotle Tahini Sauce
- 0.5 cup Tahini
- 2 tablespoons Lime juice freshly squeezed
- 1 tablespoon Chipotle peppers in adobo sauce minced, adjust to taste
- 1 clove Garlic minced
- 0.25 cup Water or more, to thin
- 0.25 teaspoon Salt
For Serving
- 2 cups Cooked quinoa or rice or your favorite grain
- 1 cup Shredded red cabbage
- 1 cup Diced avocado
- 0.5 cup Chopped cilantro
- 0.5 cup Cherry tomatoes halved
- 0.25 cup Toasted pumpkin seeds
Instructions
Preparation Steps
- In a bowl, toss the shrimp with olive oil, chipotle powder, cumin, garlic powder, and salt. Let marinate for at least 10 minutes.
- While the shrimp marinates, prepare the chipotle tahini sauce. In a small bowl, whisk together tahini, lime juice, minced chipotle peppers, minced garlic, salt, and water until smooth and creamy. Add more water if needed to reach desired consistency.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
- Assemble the bowls. Divide the cooked quinoa or rice among four bowls. Top with cooked shrimp, shredded red cabbage, diced avocado, cherry tomatoes, and cilantro.
- Drizzle generously with the chipotle tahini sauce and sprinkle with toasted pumpkin seeds.
Notes
These bowls are highly customizable. Feel free to add other vegetables like bell peppers, corn, or black beans. For a vegetarian option, use tofu or chickpeas instead of shrimp.