Oaxacan Bowl
40 minServes 2
A roasted vegetable bowl with spiced pecans, black beans, and cabbage slaw, finished with avocado and optional sauce.
| prepPreheat oven to 400°F / 200°C | |||
| prepLine two sheet pans with parchment paper | |||
| 2 teaspoons cumin | Mix cumin, chipotle & salt | Assemble bowls: beans, vegetables, slaw & avocado | |
| 1 teaspoon ground chipotle | |||
| 1/2 teaspoon kosher salt | |||
| 115 g pecans | Toss pecans with maple syrup & 1 tsp spice mix | Bake pecans 400°F / 200°C, 5 min, toss, then 2–3 min until lightly browned | |
| 2 teaspoons maple syrup | |||
| 1/2 red onion, cut into 1/2 inch wedges | Toss onion, potato & peppers with oil & spice mix | Roast vegetables 400°F / 200°C, 20–30 min, toss halfway | |
| 1 medium yam or sweet potato, diced into 3/4 inch cubes (skin on) | |||
| 8 baby bell peppers, halved (or 1 regular bell pepper, cut into strips) | |||
| 1 15-16 oz / 425-450 g can seasoned black beans | Heat beans in pot | ||
| 1/4 red cabbage, finely chopped or shredded | Finely chop cabbage, toss with cilantro, oil, coriander, salt & lime | ||
| 1 tablespoon olive oil | |||
| 15 g chopped cilantro or scallions | |||
| 1 teaspoon coriander | |||
| 1/8 teaspoon kosher salt | |||
| 1 tablespoon lime juice | |||
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