Food and Drinks

Smoky Black Bean & Quinoa Chili Bowl

It’s a win when everyone in the kitchen agrees that a new recipe is going to be part of the dinner rotation! The Chipotle Chili Bowl from Harlow Portland inspired this hearty, nutritious Harlow chili bowl. We love them and this bowl!

This plant-based dish is not only full of fiber and proteins, but it’s easy to prepare and great for meal preparation! We’ll show you exactly how to do it!

This epic bowl starts with the smoky black bean chili, which is made with black beans, onion, bell peppers, garlic, spices, and chipotle Peppers.

While the quinoa is cooking, you can prepare your favorite grain, such as brown or quinoa rice. You can also prepare the cashew-jalapeno sauce and make a kale salad by massaging it in lime juice, maple sugar, and olive oil.

The recipe is easy to follow and worth the effort. The only thing left to do is combine the ingredients into bowls and top with fresh cilantro and avocado slices if desired.

This is the perfect meal for when you want something nourishing and delicious. Bonus? Bonus?


1 batch Chipotle Black Bean Chili

Substitute brown Rice for 1 cup of uncooked quinoa (3 cups cooked from 1 cup dry quinoa)

1 batch of Creamy Jalapeno Cashew Sauce

Curly Kale de-stemmed, chopped from a small bundle (6 cups or about 150 g).

2 to 3 tablespoons of lime juice (one small lime will yield 2-3 tablespoons)

2 tsp Maple Syrup

2 tsp olive oil


Use this recipe to prepare a chipotle-black bean chili.

Prepare quinoa or brown Rice while the chili is cooking.

Prepare the Jalapeno Cashew Sauce while the grains are cooking.

KALE: Place chopped Kale in a large bowl. Add lime juice, olive oil, maple syrup, and olive oils. Massage the Kale with clean hands for about 1 minute for flavor and to tenderize it.

Divide the chili, grains, and massaged Kale into serving bowls. Top with avocado or cilantro (optional). Drizzle the jalapeno-cashew sauce. You may have leftover chili and sauce, depending on the portion sizes you choose.

Store leftovers separately in the fridge for 3-4 days. Chilies and grains can be frozen for up to one month.

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