Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Home / Recipes / Oaxacan Bowls

Oaxacan Bowls

Print Recipe
 Oaxacan Bowls
Recipe for the week of April 13, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
For the Spice Mix
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Salt
  • Dash chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
For the Vegetable Sauté
  • 1 tablespoon olive oil for cooking
  • 1 red onion diced
  • 1 sweet potato peeled and diced
  • 1 yellow bell pepper julienned
  • 1/2 teaspoon maple syrup
  • 16 ounces canned black beans drained and rinsed
  • 2 tablespoon water add as needed
For the Quick Cabbage Slaw
  • 1 head red cabbage shredded
  • 1 tablespoon vegetable oil
  • 1/2 bunch Fresh cilantro roughly chopped
  • 1/4 teaspoon coriander
  • 1/2 teaspoon Salt
  • 1/2 teaspoon lime juice
For the Cilantro Lime Sauce
  • 1/2 bunch Fresh cilantro finely minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 2 teaspoons vegetable broth
  • 1/2 teaspoon Salt
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
For the Spice Mix
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Salt
  • Dash chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
For the Vegetable Sauté
  • 1 tablespoon olive oil for cooking
  • 1 red onion diced
  • 1 sweet potato peeled and diced
  • 1 yellow bell pepper julienned
  • 1/2 teaspoon maple syrup
  • 16 ounces canned black beans drained and rinsed
  • 2 tablespoon water add as needed
For the Quick Cabbage Slaw
  • 1 head red cabbage shredded
  • 1 tablespoon vegetable oil
  • 1/2 bunch Fresh cilantro roughly chopped
  • 1/4 teaspoon coriander
  • 1/2 teaspoon Salt
  • 1/2 teaspoon lime juice
For the Cilantro Lime Sauce
  • 1/2 bunch Fresh cilantro finely minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 2 teaspoons vegetable broth
  • 1/2 teaspoon Salt
Instructions
For the Vegetable Saute
  1. In a small bowl, measure out the spice mix ingredients.
  2. Preheat your pan on medium heat and add some olive oil to the bottom of your pan. Start by placing your onions and sweet potato, cook onions until they go translucent and sweet potato begins to go soft.
  3. Add in bell peppers, black beans, and toss in your spice mix and stir until all vegetables are fully cooked and all sides are coated well. Cook your vegetables for 15- 20 minutes until all stir occasionally the finish by adding in the maple syrup.
For the Cabbage Slaw
  1. Combine the shredded cabbage and all the other ingredients in a bowl. Let in rest in the marinade. Taste and adjust lime and salt if needed.
For the Cilantro Lime Sauce
  1. Combine all ingredients together in a bowl and immersion blend until thoroughly combined.
To Assemble
  1. To assemble your bowl, put the slaw in the bottom, followed by a layer of the vegetables and finally, drizzle with your cilantro lime sauce.