Oaxaca Bowl

Posted by Donna-Marie Pye on

Having just returned from Mexico, I have become obsessed with the all the fresh food I ate there. It was my first trip in many, many years (I don't count my 1980's trip to Acapulco as a cultural experience), and I was overwhelmed with how many amazing dishes I ate. One of my favourite lunches was in San Miguel de Allende at a restaurant called Jacques where I ate the Oaxaca Bowl (pronounced Wa-Ha-Ca). It's a healthy, flavourful Mexican bowl meal filled with roasted chipotle sweet potatoes and peppers, over a bed of warm, seasoned black beans. It's topped with crunchy cabbage slaw, avocados and toasted pecans. The dressing is a creamy based mayo dressing, but I had it vegan-style which was absolutely delicious. Even if you can't get to Mexico, bring the warmth of the country to your own kitchen with this bright, colourful meal in a bowl! (I had an extra little side of Jalapeno Relish served on the side. Link here for a recipe).



Sheet Pan Ingredients:

  • 1/2 red onion, cut in 1/2-inch wedges
  • 1 large sweet potato, washed and diced (leave skin on)
  • 2 red peppers, cored and cut into thick wedges
  • 2 tsp Mythic Mole or Ultimate 'Que seasoning blend

Seasoned Black Beans

  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 bay leaf

Quick Cabbage Slaw

  • 1/4 red cabbage shredded
  • 1 tbsp olive oil
  • 1/4 cup chopped green onions
  • 1 tsp ground dry coriander
  • Kosher salt
  • 1 tbsp lime juice
  • GARNISHES: Sliced avocado, chopped cilantro, chopped green onions, Everything Bagel Seasoning Mix, 1/2 cup toasted pecans

Mole Mayonnaise

  • 1/2 cup mayonnaise or vegannaise
  • Juice of 1 lime
  • 1/8 tsp salt
  • 1 tsp Mythic Mole or Ultimate 'Que seasoning blend (or see Quick Cheats at the end of the recipe)


  1. Preheat oven to 400 F. 
  2. Roasted Vegetables: Line a sheet pan with parchment paper. Place red onion, sweet potatoes and red peppers on sheet pan; drizzle with a little olive oil and sprinkle with Mythic Mole seasoning blend. Toss to coat evenly. Bake in preheated oven for 20 to 30 minutes or until vegetables are tender.
  3. Seasoned Black Beans: Place black beans and bay leaf in a small saucepan with 1 cup water and heat gently over medium low heat to a simmer. Cook until almost all of the water has evaporated.
  4. Cabbage Slaw: In a bowl, combine shredded cabbage, olive oil, green onions, coriander and lime juice. Toss to combine, taste and add more lime juice and salt if necessary. Let stand to soften.
  5. Garnishes: Slice avocado and prepare remaining garnishes. Toasted pecans are a must!
  6. Mole Mayonnaise: In a bowl combine mayonnaise, lime juice, salt, Mythic Mole seasoning blend; stir to combine and set aside.
  7. To Assemble: To a large four cereal bowl, place beans, roasted vegetables, cabbage slaw, sliced avocado, cilantro, green onions and toasted pecans. Sprinkle with Everything Bagel Mix. Place a dollop of Mole Mayonnaise on top. Enjoy!

Makes 4 servings


  1. To replace Mythic Mole seasoning blend, combine 2 tsp ground cumin + 1 tsp chipotle powder (or mix 1/2 tsp each smoked paprika + chili powder)+ 1/2 tsp kosher salt
  2. Replace Mole Mayo with a prepared Sriracha Mayo to drizzle over the top. Or make your own by combining 1/2 cup mayonnaise with 2 tsp - 1 tbsp Sriracha sauce (depending on how spicy you like it).


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