Oaxacan Bowl
View original ↗
Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Oaxacan Bowl

NUTRITION · PER SERVING40M COOK
CAL 40%·PRO 39%
CARBS 120G60% OF CAL
23G FIBER73G OTHER25G TOTAL SUGAR
FAT 26G29% OF CAL
3G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant grain-free bowl with chipotle sweet potatoes, roasted peppers, black beans, cabbage slaw, and toasted pecans. Vegan, bold, and satisfying.

mainmexicanbowldairy freegluten freeveganvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 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
PREP
15M
SODIUM
1364MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.