Miso Chipotle Tahini Sauce


One of my favorite things to make for lunch are grain bowls. I love having a variety of colors, textures, and flavors all compiled into one meal. Not only that, but the components are easily switched in and out for other items. I'm not a huge fan of meal prep or eating the same thing every day all week, but if even two out of 4 items are swapped, it can taste like a whole new dish to me. Here are two of my favorite standby recipes: a carrot cabbage slaw and a miso chipotle sauce. I paired them with a quinoa/rice blend, curry chickpeas, and avocado.

Cabbage and Carrot Slaw

Adapted from Eating Bird Food


  • 1/2 cabbage, shredded (green or purple)
  • 3-5 medium carrots, grated/shredded
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1/4 tsp mustard powder
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 3 tbsp sesame seeds (black and white)
  • 3 tbsp pumpkin seeds
  • salt and pepper to taste (about 1/4 tsp each)


  1. In a large bowl, mix together cabbage and carrots.
  2. In a separate bowl, mix together apple cider vinegar, maple syrup, and spices. 
  3. In a skillet over medium-low heat, gently toast pumpkin seeds and sesame seeds until fragrant and lightly browned. 
  4. Pour dressing and seeds over cabbage mixture and toss together until thoroughly combined. Best enjoyed after a little 10-15 minute rest so the slaw takes in the dressing

Miso Chipotle Tahini Sauce


  • 1 tbsp miso paste (I used white miso, but you can use your preference)
  • 1 tbsp tahini
  • 1-2 tsp chipotle en adobo, blended
  • 1 1/2 tbsp olive oil
  • 1-2 tbsp water


  1. Whisk together all ingredients except for water until smooth.
  2. gradually mix in water until sauce reaches desired consistency. I use more water to make it drizzle-able.
  3. Store any extras in the fridge for up to 1 week. (I've never tested it because it's usually gone pretty quick!)