Mexican Style Oaxacan Bowl with Pecans

By: Sylvia Fountaine, Feasting at Home

Serving Size: 3

Cook Time: 40 mins

This vegan and grain-free Mexican Style Oaxacan Bowl is chock full of flavor and good-for-you ingredients. Toasted chipotle pecans add a flavorful and nutritious crunch to a bowl full of chipotle sweet potatoes, roasted sweet peppers, seasoned black beans and cabbage slaw.

Ingredients:

For the spice rub:

2 teaspoons cumin

1 teaspoon ground chipotle (see recipe notes)

1/2 teaspoon salt

For the sheet pan ingredients:

1/2 of a medium red onion, cut in 1/2 inch wedges

1 medium yam or sweet potato, diced into 3/4-inch cubes, skin on

8 baby bell peppers, cut in half (see recipe notes)

1/2 cup fresh pecan halves

2 teaspoons maple syrup

1 can unseasoned or seasoned black beans (see recipe notes)

For the quick cabbage slaw:

1/2 of a red cabbage, shredded (about 2 cups)

1 tablespoon olive oil or pecan oil

1/4 cup chopped cilantro or scallions or both

1 teaspoon coriander

Salt and lime juice to taste

Optional garnishes:

Avocado, cilantro, scallions, cabbage slaw, Mexican Secret Sauce or Vegan Avocado Sauce (see recipe notes)

Process:

  1. Preheat oven to 425 degrees F.
  2. In a small bowl, mix cumin, chipotle and salt together in a small bowl.
  3. Roast the sheet pan ingredients: Line a sheet pan with parchment paper and place onion, sweet potato and peppers on top. Drizzle onion and potato with a little olive oil and sprinkle generously with the spice mix, reserving 1 teaspoon for the pecans. Toss to coat all sides well. Place in the oven for 20 to 30 minutes, tossing again halfway through.
  4. On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup and the remaining 1 teaspoon of the spice mix. Place in the oven for 10 to 12 minutes, until lightly browned. Remove pan from the oven and give the pecans a quick toss to loosen them up so they’re easier to remove once cooled.
  5. If seasoning the beans (see recipe notes below), do so now. Then in a small pot over low heat, heat the seasoned or unseasoned beans.
  6. Meanwhile 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.
  7. When the veggies are fork tender, assemble the bowls. Divide the beans among 2 to 3 bowls. Divide all the veggies, placing them over the beans, and top with slaw and garnishes of your choice.
  8. Serve with the Mexican Secret Sauce or Vegan Avocado sauce (recipes in notes), and if you’d like, top with sour cream and hot sauce.

 

Recipe Notes:

  1. You may substitute with a mix of smoked paprika and chili powder
  2. You may substitute 1 regular red or yellow bell pepper, cut into strips
  3. Links for Mexican Secret Sauce or Vegan Avocado Sauce recipes
  4. If using unseasoned black beans, add salt to taste (about 1/8 teaspoon), and 1/2 teaspoon each of cumin and chili powder. You could also add sautéed onion and garlic, and canned green chilies, or canned chipotles.

Nutritional Facts:

Calories

430

Fat

19g

Saturated Fat

2g

Sodium

1240ng

Carbs

55g

Fiber

16g

Protein

13g

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