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Veg Mexican-Style Oaxacan Bowl

The Mexican-Style Oaxacan Bowl is a vibrant and flavorful dish inspired by the rich culinary traditions of Oaxaca, a region in southern Mexico known for its complex and diverse cuisine. This bowl combines a variety of fresh ingredients and bold flavors, offering a satisfying and nutritious meal that’s perfect for any time of the day.

Veg Mexican-Style Oaxacan Bowl

Ingredients:

Base:

Rice: White or brown rice, cooked and seasoned with lime juice and cilantro.
Beans: Black beans, seasoned with cumin and garlic, providing a hearty and protein-rich base.

Vegetables:

Roasted Corn: Fresh or frozen corn, roasted until caramelized and slightly charred.
Bell Peppers: Sliced and sautéed, adding sweetness and crunch.
Red Cabbage: Thinly sliced for a crisp and colorful addition.
Avocado: Sliced or diced, providing creamy richness.
Pico de Gallo: A fresh salsa made from diced tomatoes, onions, cilantro, jalapeño, and lime juice, adding a zesty flavor.

Protein:

Tofu or Tempeh: Marinated in a mixture of lime juice, cumin, chili powder, and garlic, then grilled or pan-fried until golden and flavorful.
Optional: Grilled chicken or shrimp for non-vegan options.

Toppings:

Oaxacan Cheese or Vegan Cheese: Crumbled over the top for a creamy, salty touch.
Fresh Cilantro: Chopped and sprinkled for added freshness.
Lime Wedges: For squeezing over the bowl to enhance the flavors.

Instructions:

Cook the Rice:
Prepare the rice according to the package instructions. Once cooked, fluff with a fork and stir in fresh lime juice and chopped cilantro.

Season the Beans:
In a small pot, heat the black beans with cumin, minced garlic, and a bit of water until warmed through.

Prepare the Vegetables:
Roast the corn in a hot skillet until caramelized and slightly charred. Set aside.
Sauté the bell peppers in a little oil until tender. Set aside.
Slice the red cabbage and avocado.

Prepare the Protein:
Marinate the tofu or tempeh in a mixture of lime juice, cumin, chili powder, and minced garlic for at least 20 minutes. Grill or pan-fry until golden and crispy.

Make the Pico de Gallo:
Combine diced tomatoes, onions, cilantro, jalapeño, and lime juice in a bowl. Season with salt to taste.

Assemble the Bowl:
Start with a base of cilantro-lime rice and black beans. Arrange the roasted corn, sautéed bell peppers, red cabbage, and avocado on top. Add the grilled tofu or tempeh.
Top with pico de gallo, crumbled Oaxacan cheese or vegan cheese, and fresh cilantro.
Serve with lime wedges on the side for squeezing over the bowl.

Serving Suggestions:

The Mexican-Style Oaxacan Bowl is best enjoyed fresh, offering a delightful combination of textures and flavors. It’s perfect for meal prep, as each component can be prepared ahead of time and assembled when ready to eat. This bowl can also be customized with additional toppings like jalapeños, hot sauce, or a dollop of vegan sour cream for extra flavor.

Tips:

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