Vegan Oaxacan Bowl
Smoky black beans, roasted sweet potatoes, pickled onions, and quinoa come together in this Oaxacan-style bowl, finished with a mole-inspired sauce built from dried chiles and warm spices. The combination hits smoky, tangy, and earthy notes in a single dish. Assembly takes about 45 minutes once the components are prepped.
Equipment
- Baking sheet
- Saucepan
- Blender
- Knife
- Cutting board
- Mixing bowl
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and diced into 1/2-inch cubes
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp sea salt or to taste
Black Beans
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 can black beans 15 oz can, drained and rinsed
- ¼ tsp dried oregano ideally Mexican oregano
Quinoa Base
- 1 cup white quinoa rinsed thoroughly
- 2 cups water
- ¼ tsp salt
Simple Mole-Inspired Sauce
- 2 tbsp unsweetened cocoa powder
- 2 tbsp natural almond butter or tahini
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- ¼ tsp cinnamon
- ½ cup warm water to blend
Toppings (optional but recommended)
- ½ cup quick-pickled red onions thinly sliced
- 1 large avocado sliced
- ¼ cup fresh cilantro chopped
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (205°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.
- Prepare the Quinoa: In a saucepan, combine rinsed quinoa, water, and salt. Bring to boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and set aside.
- Cook the Black Beans: Warm olive oil in a skillet over medium heat. Sauté garlic until fragrant (about 1 minute), add black beans and oregano. Cook for 5–7 minutes, mashing some beans for texture. Season to taste.
- Make the Mole-Inspired Sauce: In a blender, combine cocoa powder, almond butter, maple syrup, vinegar, cinnamon, and warm water. Blend until silky. Taste and adjust sweetness or acidity as desired.
- Assemble the Bowls: In each bowl, layer cooked quinoa, black beans, and roasted sweet potatoes. Drizzle with mole sauce. Top with sliced avocado, pickled onions, and fresh cilantro.
Notes
- Quick pickled onions are easy: soak thinly sliced red onions in apple cider vinegar and a pinch of salt for 20–30 minutes.
- Substitute quinoa with brown rice or cauliflower rice for variation.
- For visual contrast, roast tri-color sweet potatoes when in season.
Nutrition
Calories: 560kcalCarbohydrates: 78gProtein: 17gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 370mgPotassium: 1249mgFiber: 18gSugar: 9gVitamin A: 16311IUVitamin C: 10mgCalcium: 132mgIron: 5mg
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