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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.
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!
Vegan Oaxacan Bowl| 60-sec Video
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 a 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!
More Recipes you may like!
- Vegan Jackfruit Tacos
- Vegan Quesadillas!
- Vegan Ceviche!
- Chimichurri Cauliflower Bowl
- Vegan Peruvian Burritos with Aji Verde Sauce
- Homemade Tortillas
- Farmers Market Veggie Enchiladas
- 35 Fresh and Tasty Mexican Recipes!
- Chipotle Portobello Tacos
- Vegan Chili Verde
- Sheet-Pan Dinners- to make life simple.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Vegan Main
- Method: Baked
- Cuisine: Mexican Bowl
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.
- 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
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. 🙂
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
- 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
Keywords: mexican bowl, burrito bowl, mexican burrito bowl, vegan burrtio bowl,
Pecans are ridiculously expensive where I live at the moment, so I used walnuts instead, as I already had some on hand. It turned out delicious too!
Perfect Erika! A great swap. 🙂
Delicious but took a while to put together. Will do again as it was worth it.
Good to hear Esther! Some parts can be made ahead- like the nuts!
I really dislike when the photos you show don’t match the recipe. It’s dishonest.
Hi Audrey, I’m not sure I know what you mean? Which photos are you referring to?
Great flavors. With the seasonal black beans this was super easy to put together. Warning: Consider doubling the recipe. This is so good that folks will want seconds!
Haha! Love the warning! Thanks Mary. 🙂
Although this recipe had several elements, this was a quick, delicious, and satisfying weeknight meal. The spice mix added a lovely smoky heat to the roasted vegetables and the pecans added a crunchy texture to the bowl. I made quinoa the base of the bowl, used a can of seasoned beans (added a bit of the spice mixture), and topped with guacamole along with the slaw and pecans. So good!
Oh perfect Amanda! Love it!
Love this recipe! Whole family loves it. Has become a regular dinner in our house! The pecans!!!!
Thanks Andi! So glad you enjoyed it!
Delicious, though a complex recipe. Especially love the chipotle mayo sauce. I tripled the recipe to use for a potluck and had many positive remarks.
Great to hear Fran!
This dish is one of my top ten favorites. Just made this dish for a dinner party for four. The flavors blend beautifully together, the colors look beautiful in the bowl- amazing. It’s nutrient dense and delicious. As someone who likes everything prepared before guests arrive, I made this dish over two days I followed the recipe to the t. I added a side of fresh kale for extra greens. The Vegan Avocado dressing was also a huge hit. Thank you.
So great to hear Dusty!
So delicious! I love the sweet of the candied pecans, the lime of the slaw, and chipotle spice on the sweet potatoes. It all combines to deliciousness!
So happy to hear this Michelle!
Hi, what makes this Oaxacan?
Not one thing in particular, actually- it was inspired by a bowl I had there. 🙂
Excellent. I cooked it all in a pan. I added rice & used almonds instead of pecans.
Great to hear!
Healthful and tasty+ my favorite combination!
Awesome and thanks!
My daughter and I, and all the kids LOVE this and all your recipes. Even many of the husbands are enjoying them! I’m 81 and feed them all with your recipes!!!!
Awesome Bonnie! Thanks so much! 🙌
This is so delicious! I made a vegan queso sauce out of cashew butter and it all worked beautifully together!
Yum- sounds great!
All of the other reviews said it: this is delicious with an unexpected twist that really adds. A weeknight staple for me.
Great to hear Samantha!