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
- Incredibly nutritious! Iron- and protein-rich and full of vitamins, antioxidants, and minerals.
- Robust flavor. Chipotle sweet potatoes, chipotle-maple pecans, seasoned black beans, and tangy slaw.
- Dietary friendly. Vegan and gluten-free!
- 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!
FAQs
Sure! A base of brown rice or quinoa would make a nice addition.
Yes! The Vegan Oaxacan Bowl is packed with nutrient-dense ingredients including iron- and protein-rich black beans, antioxidant-loaded sweet potatoes, and fiber-filled cabbage slaw, making it excellent for maintaining energy and promoting satiety. The pecans add healthy monounsaturated fats and vitamins that support heart health. Additionally, the spices and avocado offer anti-inflammatory benefits!
You can store leftovers in the refrigerator in an airtight container for up to 4 days. Gently reheat on the stovetop.
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
- 45 Fresh and Healthy Mexican Recipes
- Vegan Quesadillas!
- Guacamole
- Vegan Ceviche!
- Homemade Tortillas
- Farmers Market Veggie Enchiladas
- Vegan Chili Verde
- Sheet-Pan Dinners to make life simple!
Oaxacan Bowl Video
Oaxacan Bowl
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2
- Category: Vegan Main
- Method: Baked
- Cuisine: Mexican Bowl
- Diet: Vegan
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
Oaxacan 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
Spiced Pecans:
- 1/2 cup pecans
- 2 teaspoons maple syrup
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 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)
- Optional Garnishes: Sliced Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce
Quick Cabbage Slaw
Instructions
- Preheat oven to 400F
- Make the spice rub. Mix cumin, chipotle and salt together in a small bowl.
- Nuts: On a small parchment-lined pan, toss the pecans with maple syrup and 1 teaspoon of the Oaxacan spice mix. Place in the oven (on a lower rack) for 5 minutes (set a timer) 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 up a bit, so when they cool, they are easy to remove.
- Large Sheet Pan: 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.
- Beans: Heat the seasoned beans in a small pot on the stove ( see notes).
- 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.
- Assemble: 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) Avocado Sauce or Vegan Cilantro Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. 🙂
Notes
Beans: 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.
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
I can’t believe how yummy this was, I didn’t have cabbage so I just made a green salad with the cabbage dressing!!! This will be a recipe I will make a lot! Thank you!!
thanks Christina! Glad you like it!
Made this tonight and drizzled with the “Best Chipotle Mayo” recipe also from this site and it was delish. I don’t even like cabbage, and loved this.
Great! I haven’t even tried it yet or cooked it, but it tastes so great! Thanks for sharing! Will definetly try again!
This bowl was THE BEST!! I served it with the cilantro crema and the easy pickled onions. It satisfied everyone, not just the vegans.
I made this last night and loved it!
Oh Great to hear!!!
Ok. This is the first recipe we tried of yours. I found your site while looking for dairy and soy free recipes because my baby is intolerant to their proteins… we are so pleased. This recipe is amazing! We made it twice the first week, and several times within the next few weeks. We used regular bell peppers because that’s what we have in quarantine… just fabulous. Thank you! We can’t wait to try even more if your recipes.
Thanks so much Mary!
I made this last night and it was a big hit. Had to use a mixture of macadamia, walnuts and cashew nuts as we did not have pecans and they tasted wonderful, will make another batch for snacking. Used tofu to make the sauce and am amazed at how good it turned out. Thank you for another wonderful interesting and healthy dish. Always find inspiration on your website.
thanks so much Anne!
The pecans in this dish are amazing would be great as a snack with a drink
It was a hit!! Thank you.. can’t wait to try the rest 😋 we started a vegan diet and I’m sooooo happy I found your website 🤩 everything looks gourmet 😁 thanks again for sharing these! You’re amazing ❤️
Made this today and absolutely loved it. I served it with both sauces (secret mexican yoghurt sauce and avocado sauce) and added some pomegranate seeds. The only thing that didn’t work were the pecans. I burned them in the oven 🙁 next time I’ll only leave them a few minutes and not 10 minutes.
I will definitely make this again and again and again :))))
thanks Claudia- sorry about the pecans- I noted the recipe. Best if cooked on lower rack.
So good, even my teenagers love it!
Thanks so much!Happy they liked it!
Sylvia, this recipe is ridiculously good! The flavors, colors and textures complement each other beautifully. I LOVE it! Thank you for making everything so easy for me by suggesting substitutes and creating sauces that can be used in a variety of recipes! I’ve recently discovered your website and made 5 of your recipes in the last 5 days. Each one has been outstanding (and the photos are beautiful as well)! I can’t wait to try another one tonight! Thank you for saving me from the bland plant based dishes I have tried in the past.
Yay Sheri! So glad you are enjoying!!!
It is one of my top 10 favorite recipes I’ve ever made. A staple at least 2x a month.
So happy you like this Ashley- thanks for the comment! xoxo
This was my lunch today, although I’ve made a few changes because I didn’t have everything in my kitchen.
Instead of the slaw, I’ve used plain baby spinach leaves, and for that extra crunchy and nutritional boost, I have added 3 caramelized brussels sprouts.
I must say it was absolutely YUMMY! Jam packed, full of flavour and good healthy nutrients, with a Mexican scent and flavour throughout the dish. What a wholesome meal to have, I would happily eat this everyday…
Final note: I must confessed I think I became addicted to these Chipotle Maple Pecans… Absolutely delicious! Thank you Sylvia for this recipe!!
Haha! I like them too. Addicting!
This was fantastic. I loved how quickly it came together and the pecans were incredible.
Awesome Tom, thanks!
Very good! The pecans, wow! What an amazing touch!
Amazing! So flavorful and filling. I did add fresh corn to the beans and made brown basmati rice to accompany everything. My young daughter and husband loved it to. Thank you!
Great to hear- thanks!
This was awesome. I will definitely make again.
I’m not a Vegan or Vegetarian but am trying to eat a few Vegan meals a week to cut down on meat and fish for health reasons and have to say this is the best Vegan recipe I have tried so far, the stand out elements were the nuts, they me be my favourite new snack and the coleslaw was really fresh, my meat loving teenage daughter surprisingly love it again ( who needs meat ) final thing this was surprisingly filling
Great to hear- Im so glad you both liked it!!!Thanks for your comment.
This is amazing! Perfect blend of spicy, creamy and crunchy deliciousness! And it’s also nutritional dense. Yes please!!
Glad you enjoyed it Angela!
Just starting more meatless meals. This one was satisfying, tasty and filling!! Will make again! Family loves the slaw
Awesome Sheri, great to hear!
We absolutely loved this recipe! I followed the instructions exactly and it was delicious. Sweet and tangy.
Perfect! Glad you liked it. Appreciate the comment and rating!
This is my FAVOURITE recipe I’ve made this year. Thank you so much!!
YAY!!!! So happy you liked it! Thanks for posting and rating! xoxo
Made this and it was really good!!!!Thanks for the recipe! We loved the secret sauce (with vegan mayo)!!!
Glad you enjoyed!
This was so delicious. The pecans! Made it exactly as instructed with the Mexican secret sauce. We loved it.
So glad you enjoyed….and made the the Mexican Secret Sauce. Did you make it vegan?
I used sour cream (not a mayo fan). But I have made it before, and other of your sauce recipes, with silken tofu, and it works beautifully. You wouldn’t know it was nondairy.