Submitted by: Sylvia Fountaine, Feasting at Home
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.
Preheat oven to 425 degrees F.
In a small bowl, mix cumin, chipotle and salt together in a small bowl.
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.
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.
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.
Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
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.
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.
You may substitute with a mix of smoked paprika and chili powder
You may substitute 1 regular red or yellow bell pepper, cut into strips
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.
Ingredients
Directions
Preheat oven to 425 degrees F.
In a small bowl, mix cumin, chipotle and salt together in a small bowl.
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.
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.
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.
Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.
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.
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.
You may substitute with a mix of smoked paprika and chili powder
You may substitute 1 regular red or yellow bell pepper, cut into strips
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.
