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Black bean zucchini bowls on a white plate.

Black Bean Zucchini Bowls with Chipotle-Tahini Sauce

  • Author: Ally Milligan
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stir-Fry
  • Cuisine: American
  • Diet: Vegan


Healthy black bean zucchini bowls with creamy chipotle-tahini sauce! A quick, easy, and satisfying dinner recipe. Vegan and gluten-free.



Black Bean Zucchini Bowls

  • 1/2 cup uncooked quinoa
  • 1 tablespoon coconut oil
  • 2 large zucchini (or 4 small), cut into 1-inch sticks
  • 6 garlic cloves, minced and divided
  • 1 jalapeño pepper, minced (seeds removed if you prefer less heat)

Chipotle-Tahini Sauce


  • 1 can black beans, drained
  • 1 lime
  • sliced cabbage (or slaw mix) and cilantro for serving, optional


  1. Cook the quinoa. Add 1/2 cup quinoa and 1 cup of water to a saucepan and bring to a boil. Cover, decrease the heat to low, and cook 15-20 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
  2. Heat the coconut oil in a large skillet over high heat. Add the zucchini, garlic, and jalapeño. Give a quick stir and then cook undisturbed for 1 minute. Season with salt and stir again. Cook for another minute or so until the zucchini is browned and tender.

  3. Make the chipotle-tahini sauce. Add the tahini, water, adobo sauce (start with 1 tablespoon), lemon juice, garlic, and salt to a blender and blend until smooth and creamy. Add more water, 1 tablespoon at a time, if necessary to reach a pourable consistency. Season with more salt to taste, if needed.

  4. Mix together 1 can of drained black beans with the cooked quinoa and the juice of one lime. Season with salt to taste.

  5. Divide the black bean-quinoa mixture and the cooked zucchini between four bowls. Drizzle each with the chipotle-tahini sauce and garnish with sliced cabbage and cilantro, if using.

Keywords: zucchini bowls, black bean bowls, chipotle tahini sauce