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.

 Vegan Mexican-style, Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. Topped with a crunchy cabbage slaw, avocado and toasted Chipotle Maple Pecans. | www.feastingathome.comWe 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!

Chipotle Maple Pecans

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.

Chipotle Maple Pecans

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!

Sheet Pan Burrito Bowl- vegan and GF

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

 Vegan Mexican-style, Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. Topped with a crunchy cabbage slaw, avocado and toasted Chipotle Maple Pecans. | www.feastingathome.com

 

 Vegan Mexican-style, Oaxacan Bowl with roasted chipotle sweet potatoes and sweet peppers over a bed of warm seasoned black beans. Topped with a crunchy cabbage slaw, avocado and toasted Chipotle Maple Pecans. | www.feastingathome.com

 

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!

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Oaxacan Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 92 reviews

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.


Ingredients

Units Scale

Spice Rub

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

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. 🙂


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

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Comments

  1. This recipe is simply incredible. All of the spices mix together to make a heavenly bowl. I add rice to mine, just plain basmati, it doesn’t need anything extra with all the flavors in the rest of it! I make this often, and the toasted maple pecans are NOT optional. Feel free to eat those by the handful.






  2. Found this recipe when looking for something different to cook, when my daughter in law (to be) was visiting; she’s an amazing cook from Florence, Italy. We all loved this dish so much- the flavours are fantastic! It’s become a family favourite now- I also prepare some lime & coriander rice for others to add too. If you’re after greens to add, I found some wilted spinach gives a lovely flavour contrast which works well with the smokiness of the chipotle spices.






    1. All sounds perfect Lynne, so glad you are enjoying. And hopefully you get treated by your soon to be daughter in law!

  3. Great recipe. I add kale (not cooked, massaged with oil) to include more greens, making this dish salad opportunity for guests. The flavors are great together. This dish has been a huge hit with company. Easy to make, overall. If you’re like me, you can prep over a few days. For instance, I make the green sauce (Peruvian green sauce) a day in advance of the main meal. Excellent- five stars.






  4. I made this recipe for dinner and it was a big hit. The sweet potatoes and red onions really pair well with the spice. The glazed nuts were on point!
    Thank you for sharing!






    1. Thanks Rachel- glad you enjoyed and thanks for circling back and rating, very appreciated!

  5. Delicious! Easy and pretty quick to put together despite having several delicious components. Next time I’d double the amount of sheet pan veggies.






  6. 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!

    1. Hi Audrey, I’m not sure I know what you mean? Which photos are you referring to?

  7. 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!






  8. 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!






  9. 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.






  10. 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.






  11. 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!






    1. Not one thing in particular, actually- it was inspired by a bowl I had there. 🙂

  12. 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!!!!






  13. All of the other reviews said it: this is delicious with an unexpected twist that really adds. A weeknight staple for me.






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