Spicy Mexican Oaxacan Bowl

This vegan Oaxacan Bowl is with packed with flavor! Made 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 of our Buddha Bowls.

We carry out 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!

Why You’ll Love This

1. Incredibly nutritious! Iron- and protein-rich and full of vitamins, antioxidants, and minerals.
2. Robust flavor. Chipotle sweet potatoes, chipotle-maple pecans, seasoned black beans, and tangy slaw.
3. Dietary friendly. Vegan and gluten-free!
4. Quick & easy! This is a simple sheet pan dinner, perfect for weeknights. You can even roast the black beans if pressed for time!

Oaxacan Bowl Ingredients

• Sheet pan vegetables: Red onion, yam (or sweet potato), and baby bell peppers (or sub a red or yellow bell pepper). So many delicious flavors, textures, and colors!
• Seasoned black beans: Cuban or Mexican style, or use regular black beans (see notes for an easy way to jazz them up!).
• Pecans: Add irresistible crunch and really take the flavor of the Oaxacan spice mix on.
• Maple syrup: Give the pecans a sweetness that pairs perfectly with the warm spices!
• Spices: Cumin and ground chipotle (or sub a mix of smoked paprika and chili powder).
• Garnishes: Sliced avocado, cilantro, scallions, Cabbage Slaw, and Mexican Secret Sauce or Vegan Avocado Sauce.
• Quick Cabbage Slaw: Red cabbage, olive oil, cilantro (or scallions or both), coriander, kosher salt, and lime juice.

How to Make Vegan Oaxacan Bowls

Preheat oven to 400F.

Step 1: Make the spice rub. Mix cumin, chipotle and salt together in a small bowl.

Step 2: Toast the nuts. On a smaller parchment-lined pan, toss the pecans with maple syrup and 1 teaspoon of the spice mix. Place on lower rack of the oven for 5 minutes. Toss, then continue baking until lightly brown, 2-3 mins. Remove from the oven and toss to “fluffen” them up a bit. Once cool, they are easy to remove.

Tip: Set a timer! The pecans burn easily, so keep an eye on them.

Step 3: Prepare sheet pan veggies. On a large parchment paper-lined sheet pan, place onion, sweet potato, and peppers. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix (about 1/2 or 2/3 of the spice), tossing to coat well. Bake for 20-30 minutes or until fork tender, stir halfway.

Step 4: Heat the seasoned beans. Simmer the beans in a small pot on the stove. 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 ¼ cup water so they don’t burn. You could 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.

Step 5: Make the slaw. Finely chop or shred the cabbage. Toss in a medium bowl with the rest of the slaw ingredients. Taste and adjust for lime and salt.

Step 6: Slice the avocado.

Step 7: Assemble. Divide beans among 2-3 bowls. Place veggies over the beans, then top with slaw and sliced avocado.

Step 8: Serve. Serve with Chipotle Mayo (vegan-adaptable), Vegan Cilantro Avocado sauce, or sour cream and hot sauce. It’s fine without sauce too!

The Pecans Make it!

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 more 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.

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!

More Favorite Oaxacan Recipes

Oaxacan Tlayudas

Oaxacan Baked Sweet Potatoes

Oaxacan Hot Toddy

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Oaxacan Bowl Video

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