Vegan Mexican Style Oaxacan Bowl

A vibrant, flavorful bowl inspired by the bold and smoky flavours of Oaxaca, Mexico, featuring spiced roasted sweet potatoes, sweet peppers, and hearty black beans, all served over a bed of warm grains.

This nourishing bowl delivers a satisfying mix of smoky, sweet, and savoury elements, balanced with fresh toppings and a squeeze of lime. It's perfect for a wholesome lunch or dinner, and can easily be customized to suit your preferences.

Ingredients:

For the Roasted Sweet Potatoes & Peppers:

• 1 large sweet potato, cubed
• 1 cup mini sweet peppers, sliced (or 1 large bell pepper)
• 1 tablespoon olive oil
• 1 teaspoon chipotle powder (or smoked paprika for a milder kick)
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Bowl:

• 1 cup cooked brown rice, quinoa, or farro
• ½ cup black beans, drained and rinsed
• ¼ cup corn kernels (fresh, canned, or frozen)
• ¼ cup red onion, finely diced
• ¼ cup cherry tomatoes, halved
• 1 handful fresh cilantro, chopped
• ½ avocado, sliced
• 1 lime, cut into wedges

For the Optional Dressing:

• 2 tablespoons tahini or plain Greek yogurt (for creaminess)
• 1 tablespoon lime juice
• ½ teaspoon honey or maple syrup
• Pinch of salt

Instructions:

1. Roast the sweet potatoes & peppers: Preheat the oven to 400°F (200°C). Toss sweet potatoes and peppers with olive oil, chipotle powder, cumin, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
2. Prepare the base: While the veggies roast, cook the brown rice (or grain of choice) according to package instructions.
3. Assemble the bowl: In serving bowls, layer the warm grains, black beans, corn, red onion, and cherry tomatoes. Top with the roasted sweet potatoes and peppers.
4. Add finishing touches: Garnish with fresh cilantro, avocado slices, and a squeeze of lime juice.
5. Optional dressing: Whisk together the tahini (or yogurt), lime juice, honey/maple syrup, and salt. Drizzle over the bowl before serving.

Optional Additions:

Enhance the Oaxacan Bowl with these delicious extras:

• Crumble queso fresco or feta for a salty, creamy element.
• Pickled red onions to add a tangy contrast.
• Pumpkin seeds (pepitas) for a crunchy texture.
• Grilled tofu or tempeh to boost protein.
• A drizzle of hot sauce or salsa verde for extra heat.

This bowl is a perfect combination of smoky, spicy, and fresh flavours that will leave you feeling nourished and satisfied!