Oaxacan Bowl

5 from 21 reviews

Mexican Style Oaxacan Bowl with chipotle sweet potatoes, roasted sweet peppers, seasoned black beans, topped with a cabbage slaw ( or Everyday Kale Salad)  and toasted chipotle pecans.Vegan and Grain-Free.



Spice Rub

Sheet Pan ingredients

Garnish: Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce 

Quick Cabbage Slaw


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.

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 10-12 minutes, or until lightly browned. When you pull it 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, and 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 and jazz them up with ⅛ teaspoon salt, ½ teaspoon cumin and ½ teaspoon chili powder. 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 slaw you could use the Everyday Kale Slaw