Leftover Chili Taco Bowls

by Rebekahcooked up on February 22, 2017

This weekend I posted about my lentil and sweet potato chili – which we really enjoy taking for work lunches. Some soups, I think, are not quite filling enough to be a meal on their own, but chili is, and it only gets better as it has a couple of days in the fridge.

Leftover Chili Taco Bowls | PDXfoodlove

But I had something else up my sleeve, too – I created one recipe that can be used in three different ways. Because even though chili tastes great on Day 3, you might not be in the mood for soup on Day 3! It has happened to us many times – we try to be good and prepare food ahead, but then a few days of the same food is not as fun as we thought it would be.

Here’s one of my favorite ways to re-use chili: taco bowls! They’re still vegan and gluten free. And I’ll have another idea for you later this week, too.

Leftover Chili Taco Bowls | PDXfoodlove

You can make these however you please – if you have leftover shredded chicken or ground beef, you can throw that in. If you’re avoiding carbs, you can use cauliflower rice, too. OR, you can top it with a fried egg! One of my favorite meal upgrades ever. Actually, you could probably take this recipe and put it in/on tortillas, too.

Lots of healthy foods can be adapted this way, and I think that’s important, because you can’t do the same thing with, say, some cheesy chicken casserole. Just another reason to plan healthy weeknight meals ahead of time!

Sweet Potato & Harissa Soup


  • 2 sweet potatoes
  • 1 onion
  • 2 cloves garlic
  • 1 quart chicken stock
  • 2 Tablespoons harissa
  • chevre (for serving)
  • parsley (for serving)


  1. Cube 2 sweet potatoes (peeled) and bake at 425 for 20 minutes, until the edges are browned and the cubes are falling-apart tender.
  2. While that's going, saute 1 onion on medium heat in a stockpot. Cook for about 7 minutes, until onions start to brown slightly. Add 2 clove crushed garlic.
  3. Add 1 quart chicken stock and bring to a simmer.
  4. Add the cubes of sweet potato and pulse with a stick blender until the soup is thick and uniform in texture. Stir in 2 Tbsp harissa and season with salt and pepper to taste.
  5. Serve with chopped parsley onions and a spoonful of chevre (you could also use strained, unsweetened greek yogurt) to garnish and balance out the spiciness of the harissa.
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