Oaxacan Bowl
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(96)
Ingredients
2 servings
- 2 teaspoons cumin
- 1 teaspoon ground chipotle (or swap out a mix of smoked paprika and chili powder)
- ½ teaspoon kosher salt
- ½ cup pecans
- 2 teaspoons maple syrup
- ½ a red onion, cut in ½ inch wedges
- 1 medium yam or sweet potato- diced into ¾ 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
- ¼ of a a red cabbage, shredded
- 1 tablespoon olive oil
- ¼ cup chopped cilantro or scallions or both
- 1 teaspoon coriander
- 1/8 teaspoon kosher salt
- 1 tablespoon lime juice
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Preparation
Step 1
Preheat oven to 400F
Step 2
Make the spice rub
Step 3
. Mix cumin, chipotle and salt together in a small bowl.
Step 4
Nuts
Step 5
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.
Step 6
Large Sheet Pan
Step 7
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.
Step 8
Beans
Step 9
Heat the seasoned beans in a small pot on the stove ( see notes).
Step 10
Slaw
Step 11
Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
Step 12
Slice the avocado.
Step 13
Assemble
Step 14
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.
Step 15
Serve
Step 16
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. 🙂
Step 17
Save recipe for the next time?
