Capilano Cookbook - Flipbook - Page 30
SPICY MEXICAN
OAXACAN BOWL
by Sylvia Fountaine - Kin’s Farm Market
SERVINGS 2
TIME 40 MINUTES
Note: If using unseasoned black beans, drain and jazz
them up with 1/8 tsp salt, 1/2 tsp cumin and 1/2 tsp chili
powder. You could also add sautéed onion and garlic.
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INGREDIENTS
SPICE RUB
• 2 tsp cumin
• 1 tsp ground
chipotle (or swap
out a mix of smoked
paprika and chili
powder)
• 1/2 tsp kosher salt
SHEET PAN INGREDIENTS
• 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 tsp maple syrup
• 1 15-16 oz can seasoned
black beans (Cuban
style or Mexican style)
or use regular black
beans (see note)
• Garnish: avocado,
cilantro, scallions,
cabbage slaw, and
vegan avocado sauce
(see separate recipe
provided by Kin’s Farm
Market)
QUICK CABBAGE SLAW
• 1/4 of a red cabbage,
shredded
• 1 tbsp olive oil
• 1/4 cup chopped
cilantro or scallions
or both
• 1 tsp coriander
• 1/8 tsp kosher salt
• 1 tbsp lime juice
INSTRUCTIONS
1. Preheat oven to 400°F
(205°C).
2. Mix cumin, chipotle
and salt together in a
small bowl.
3. Place onion, sweet
potato and peppers on
a parchment-lined sheet
pan. Drizzle onion and
potato with a little olive
oil and sprinkle
generously with spice
mix, tossing to coat all
sides well. Use about 1/2
or 2/3 of the spice.
4. Place in the oven for
20-30 minutes, tossing
halfway through.
5. On another,
smaller parchmentlined pan, toss
the pecans with 2
teaspoons maple syrup
6.
7.
8.
9.
and 1 teaspoon of the
spice mix. Place in the
oven (on a lower rack)
for 10-12 minutes, or
until lightly browned.
When you pull it out,
give nuts a quick toss
to loosen them up and
“fluffen” them, so when
they cool, they are easy
to remove.
Heat the seasoned
beans in a small pot on
the stove (see note) and
make the slaw. Finely
chop or shred the
cabbage and place in a
medium bowl with the
rest of the ingredients,
toss. Taste, adjust lime
and salt.
Slice the avocado.
When the veggies are
fork tender, assemble
the bowls. Divide the
beans among 2-3 bowls.
Divide all the veggies,
placing them over the
beans, top with slaw and
add the avocado.
Serve with vegan
avocado sauce if you
like, or sour cream
and hot sauce — it’s fine
without though too.
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