Salsa Macha Bowl

An oil and vinegar based, dried chili “salsa”, spooned over a Mexican style bowl, with baked chicken ( or tofu), roasted sweet potato, bell peppers, and optional black beans and rice.



Sheet Pan Bake



  1. Pre heat oven to 425F
  2. Place prepped yams, onions and peppers on a parchement-lined sheet pan.
  3. Place chicken or tofu on the side of the sheet pan.
  4. Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.
  5. Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.
  6. While this is baking make the Salsa Macha: ( see notes)
  7. Discard stems and seeds from chilies and break them into smaller one inch pieces.
  8. In a large skillet add the oil and heat it over medium high heat.
  9. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes. Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes.
  10. Add salt and vinegar and coriander.
  11. Place all in food processor ( or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
  12. Pour into a jar, and stir in toasted sesame seeds.
  13. To store- Cover with a layer of olive oil before storing the jar in the fridge.
  14. Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the salsa macha and sprinkle with sesame seeds.


  1. Feel free to use different chilies, or mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.
  2. You can also make the Salsa Macha first and use it as the marinade – coating the chicken or tofu before baking. To save time, here I have you make this while the chicken/tofu is baking, then spoon it on after. It’s great either way!


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