Spicy Mexican Oaxacan Bowl

Vegan Mexican-style, Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. Topped with crunchy cabbage slaw, avocado and toasted Chipotle Maple Pecans.  Video. See all our Buddha Bowls.

We carry our attachments and pain in our bodies. As we let them go, our bodies change.
~Jung Pueblo~

Here’s a healthy, flavorful Mexican-style Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. It’s topped with crunchy cabbage slaw, avocado and my favorite thing ever, toasted Chipotle Maple Pecans. Vegan and grain-free, hands down, this bowl is my new favorite!

Today, I’m very excited to partner with The American Pecan.  Pecans contain the same good unsaturated fats that are found in other nuts, and nearly two decades of research suggests that nuts, including pecans, may help maintain healthy heart and cholesterol levels. Today I’ve coated them in a little bit of  magic that will make you love them even more!

This nutrient-dense nut has soooooo many health benefits! Pecans contain “good” monounsaturated fats, zero cholesterol, and plant-protein.  They’re also a good source of fiber, which helps us feel fuller longer and energized all day long.

Here I’ve drizzled them with real maple syrup and sprinkled them with chipotle and cumin before toasting in the oven. When they come out, they are addicting – smokey, spicy, earthy and sweet. The perfect combination of flavors! You’ll find a hundred uses for them.

The nice thing about this meal, is it can be made quickly and easily on a sheet-pan! You could even roast the black beans if pressed for time!

Roast the spiced rubbed veggies in the oven and while they are baking, heat the beans and make the quick simple slaw. So simple!

Give this flavorful Oaxacan Bowl a try this week! I’d also recommend making a double or triple batch of the Chipotle Maple Pecans to use on salads and other buddha bowls throughout the week!

Oaxacan Bowl

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• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 2 1x
• Category: Vegan Main
• Method: Baked
• Cuisine: Mexican Bowl

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Description

Mexican Style Oaxacan Bowl with chipotle sweet potatoes, roasted sweet peppers, seasoned black beans, topped with a Mexican cabbage slaw and toasted chipotle pecans.Vegan and Grain-Free.

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Ingredients

Units USM Scale 1/2x1x2x

Spice Rub

• 2 teaspoons cumin
• 1 teaspoon ground chipotle (or swap out a mix of smoked paprika and chili powder)
• 1/2 teaspoon kosher salt

Sheet Pan ingredients

• 1/2 a red onion, cut in 1/2 inch wedges
• 1 medium yam or sweet potato- diced into 3/4 inch cubes ( leave skin on)
• 8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
• 1/2 cup pecans
• 2 teaspoons maple syrup
• 1 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)

Garnish: Sliced Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce 

Quick Cabbage Slaw

• 1/4 of a a red cabbage, shredded
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro or scallions or both
• 1 teaspoon coriander
• 1/8 teaspoon kosher salt
• 1 tablespoon lime juice

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Instructions

Preheat oven to 400F

Mix cumin, chipotle and salt together in a small bowl.

Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or ⅔ of the spice.

Place in the oven for 20-30 minutes, tossing halfway through.

NUTS: On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup  and 1 teaspoon of the spice mix.  Place in the oven (on a lower rack) for 5 minutes, toss, and bake until lightly browned- just 2-3 more minutes.  (FYI they burn easily.) When you pull them out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.

Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.

Slice the avocado.

When the veggies are fork-tender, assemble the bowls. Divide the beans among 2-3 bowls.  Divide all the veggies, placing them over the beans, top with slaw and add the avocado.

Serve with the Chipotle Mayo ( vegan-adaptable)  or Vegan Avocado sauce if you like, or sour cream and hot sauce- it’s fine without though too. 🙂

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Notes

If using unseasoned black beans, drain, rinse and jazz them up with ⅛ teaspoon salt, ½ teaspoon cumin and ½ teaspoon chili powder.  Add a little water so they don’t burn, like 1/4 cup. You could also add sautéed onion and garlic, and canned green chilies, or canned chipotles (the adobo sauce from the can is especially nice.) If using seasoned black beans, no need to drain.

Instead of Mexican slaw, you could use the Everyday Kale Slaw

Nutrition

• Serving Size: 3 bowls
• Calories: 489
• Sugar: 7 g
• Sodium: 649.4 mg
• Fat: 18.4 g
• Saturated Fat: 2 g
• Carbohydrates: 73.4 g
• Fiber: 18.5 g
• Protein: 16.6 g
• Cholesterol: 0 mg