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!
More Recipes you may like!
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- Guacamole
- Vegan Ceviche!
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- Sheet-Pan Dinners- to make life simple.
Vegan Oaxacan Bowl| 60-sec Video
Oaxacan Bowl
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Vegan Main
- Method: Baked
- Cuisine: Mexican Bowl
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
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
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
This is great even without the pecans. I had a chili lime seasoning on hand that brought it home.
Great to hear!
My husband and I ADORE this recipe. I literally crave it. We also double it for tasty leftovers the next day (and we always make extra sauce and pecans!). PS, my husband added a secret ingredient that put this over the top – he added dark chocolate to the beans!! Lol. I highly recommend. Thank you again, Sylvia! We love your plant-forward recipes and have come to trust them.
Love it Morgan! So happy to hear you are enjoying. 😊
One of my favourite bowls ever. So scrumptious! You always put in something just a little unexpected – in this case, the pecans. Magic!
So happy you enjoyed this Carolyn!
Discovered your website. Made this dish and followed directions to the letter. This is a great recipe. Loved it. Will be trying more of your recipes. Pinned this to my taskbar.
Thanks, Denise
Awesome Denise!
Great recipe. Pay attention and avoid too high a temperature or a too long time when toasting the pecan nuts, they burn easily.
thanks, Tord! I will note the recipe!
Delicious and easy too!
I made this for dinner tonight . It was so yummy . I used fresh black beans soaked overnight and cooked in the instant pot . I also used short grain brown rice . It was very flavorful with the Mexican secret sauce . I didn’t have Avacado so I used Shrimp for protein. My family just loved the meal . Thanks Silvia for another great recipe . I will definitely make it again .
Thanks, Rohini! Glad everyone enjoyed it!
We tried this fabulous dish yesterday.
It is our first vegan meal at home.
Truly delicious, a mix of wholesome foods, that are not only easy to the eye, but follow through with a delight to the palate.
I will be making it again, and recommend that readers try this recipe.
Thank you
Great to hear Cindy! Glad you enjoyed!
This was so good with the vegan avocado-cilantro sauce! My whole family enjoyed it. I’ll be making it again soon!
Glad you liked this Josie!
Another flavorful dish!! And those pecans—wow! Never thought that pecans would work with spice but oh my goodness! Thank you so much for these recipes, Sylvia!
Thanks and glad this worked for you Gabriella!
This dish is super tasty and satisfying. It seemed like too much food for 2 moderate appetites so I skipped the avocado. There was no red cabbage to be found in town so I substituted Napa cabbages.
I wonder why the recipe specifies to coat the onion and potato with oil and seasoning but not the peppers?
At any rate I think the recipe would have been even better had I used all of the suggested ingredients
Thanks Scout! Feel free to coat the peppers too! The onions and potato just dry out more. 🙂
Fantastic! This is the type of recipe I would have skimmed past in prior years, but I’m so happy I gave this one a try. It’s flavorful, healthy and a favorite for my entire family. My kids say if this is what it’s like to eat vegetarian, they could easily do it. I’ve made the individual components of this recipe like the nuts, sauce and slaw, many times on their own over the past year. So yummy! Thank you!
Thanks so much Jennifer!
This was delicious, the flavours and textures compliment each other so well, particularly liked the maple pecans. Made exactly as the recipe states although I did add some lime zest to the mayonnaise and slaw. Unfortunately my husband is not a fan of beans or nuts so I will have to make a couple of alterations, not sure how yet.
Glad you enjoyed this Sharon! You could try adapting this by adding Turkey Chorizo for your husband? He might enjoy that. Just Type it in the search bar.;)
Made this dish for dinner tonight. And it was awesome. Spicy, tangy and earthy. I also added a base of quinoa. Thank you for a new weekly favorite.
Perfect Vita- glad you enjoyed it!
So delicious and clean! Adding the chipotle mayo is a must.
Thanks Liz- glad you liked it!
So yummy, delicious, and filling! We add quinoa to the bowl and used the avocado sauce recipe. It was perfect. Will be part of our regular rotation. Loving all of your sheet pan dinners!!!!
Awesome Kaela!
This is truly the best internet recipe ever. Had some for breakfast this morning with a fried egg on top. I made another batch tonight to last the next few days and added some zucchini to the vegetables, also excellent. Thank you.
Awesome!
This is probably the 10th meal I have made from your wonderful recipe selection. Absolutely delicious! We became vegetarian 10 months ago and have never eaten so well. Thank you so much for writing and sharing these amazing recipes!
Thanks Clare! so happy you are liking the blog!
I have tried so many of your recipes and they are all amazing. I’ve made this one before and it was a mega hit so we are making it again tonight for Cinco De Mayo. Great way to keep mid-week healthy eating on track but also get to celebrate with this epic meal!
Lovely combination of flavours. I particularly liked the citrusy tartness of the slaw with the contrast of smokey chipotle potato. Definitely one to make again and again.
This recipe was sooo delicious!! My husband and I are baby vegans and we just so appreciate your recipes! What a wonderful way to be introduced to vegan eating. Thank you so much for enforcing the idea that vegan eating can be delicious and you won’t miss the meat and dairy. We have made the ratatouille and the Frankies as well. This is my favorite so far. We look forward to trying all of the other recipes.
This is amazing
This was a hit in my family. I prepped over the weekend and then just threw it on the sheet pan when I got home from work. It’s delicious. I burned the pecans a bit, but they were still good. I have enough for lunch tomorrow and I’m already thinking about it. I added jackfruit to it since my husband still likes meat in his meals. It was a great substitute for meat and delicious.
This was delicious 😋 I ate this so fast then realized I forgot the pecans 🤦🏽♀️ but overall still was soo good without them, but my next batch I will definitely have some. Thank you for sharing!!
Haha! funny- glad you liked!
This is a really tasty dish, full of flavour. The sweet pecans and slaw really compliment the spicy veg and beans. I’ll definitely be making this again and trying some of the other recipes on your site. Thanks.
delicious!