Oaxacan Bowl Recipe
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.
How to Make the Best Oaxacan Bowl
The Oaxacan Bowl is a vibrant, nutrient-packed meal that brings together the bold flavors of Mexican cuisine in one delicious bowl. This vegan and grain-free version features crispy roasted sweet potatoes and peppers coated in a warming chipotle spice blend, balanced with the earthy richness of seasoned black beans. The combination of textures—from the creamy avocado to the crunchy toasted chipotle pecans—makes every bite satisfying and interesting.
What makes this bowl truly special is the Mexican cabbage slaw, which adds brightness and crunch with its lime-cilantro dressing. The slaw cuts through the heavier roasted elements and provides a fresh, zesty counterpoint to the smoky chipotle flavors. Whether you serve it with creamy avocado sauce or keep it simple with hot sauce, this bowl is endlessly customizable based on your preferences and what you have on hand.
This recipe is perfect for meal prep, as all components can be prepared ahead of time and assembled when ready. It’s naturally vegan, gluten-free, and packed with protein from the beans and pecans, making it a satisfying option for anyone looking for a wholesome, flavorful meal that celebrates the vibrant traditions of Oaxacan cuisine.
Oaxacan Bowl
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
Spice Mix
Toasted Chipotle Pecans
Roasted Vegetables
Beans
Cabbage Slaw
Optional Garnishes
Instructions
Preparation
- Preheat oven to 400°F.
- Mix cumin, chipotle and salt together in a small bowl.
Toasted Pecans
- 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), then toss and bake until lightly browned, about 2-3 more minutes. Watch carefully as they burn easily.
- When done, give nuts a quick toss to loosen them up and fluff them so they're easy to remove when cool.
Roasted Vegetables
- 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, until vegetables are fork-tender.
Assembly
- While vegetables roast, heat the seasoned beans in a small pot on the stove.
- Finely chop or shred the cabbage and place in a medium bowl with the remaining slaw ingredients. Toss well and taste, adjusting lime and salt as needed.
- Slice the avocado.
- When the veggies are fork-tender, assemble the bowls. Divide the beans among 2-3 bowls, divide all the roasted vegetables over the beans, top with slaw and add the avocado.
- Drizzle with chipotle mayo, vegan cilantro avocado sauce, or simply sour cream and hot sauce if desired. Enjoy!
