• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

Mexican Style Oaxacan Bowl with chipotle sweet potatoes, roasted sweet peppers, seasoned black beans, topped with a cabbage slaw and toasted chipotle pecans.Vegan and Grain-Free.

• 2 teaspoons cumin
• 1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
• 1/2 teaspoon kosher salt
• 1/2 a red onion, cut in 1/2 inch wedges
• 1 medium yam or sweet potato- diced into 3/4 inch cubes ( leave skin on)
• 8 baby bell peppers, cut in half  (or 1 regular red or yellow bell pepper, cut into strips )
• 1/2 cup pecans
• 2 teaspoons maple syrup
• 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)
• 1/4 of a a red cabbage, shredded
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro or scallions or both
• 1 teaspoon coriander
• 1/8 teaspoon kosher salt
• 1 tablespoon lime juice

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