Portland Inspired Eats

Portland Inspired Chili Bowl Recipe (serves 1)



Mixture of ½ cup of cooked brown rice and quinoa (or one or the other)

½ cup 3 bean chili (or homemade chili)

½ cup baked sweet potato chunks

1 cup sautéed kale (in olive oil and lemon juice)

¼ avocado slices

¼ cup smoky tempeh

1 tbsp. cilantro

Chipotle sauce:

2/3 cup filtered water

½ cup soaked cashews

2 tbsp. adobe sauce

2 tbsp. tomato paste

2 tsp. lemon juice

1 tsp. cumin

Pink sea salt and cayenne pepper- Season to flavor



After soaking your cashews (for 4-6 hours), add all ingredients to a food processor and pulse until well blended, and sauce forms. Set aside.


After everything is cooked/heated, get a medium sized bowl and add in the kale followed by the grains.

Then pile on the chili, the tempeh, and sweet potato chunks.

Next, add avocado slices and top with cilantro.

Lastly, drizzle on the sauce.


I hope this inspires you to get in the kitchen and whip this magical bowl up!