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
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