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Oaxacan Bowls

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 Oaxacan Bowls
Recipe for the week of May 9-13, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Fusion, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Spice Rub
  • ¼ teaspoon cumin
  • ½ teaspoon Salt
  • Dash chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
Vegetable Sauté
  • 1 tablespoon olive oil for cooking
  • 1 red onion cubed
  • 1 sweet potato diced
  • 1 yellow bell pepper julienned
  • ½ teaspoon maple syrup
  • 1 can black beans drained and rinsed
  • 2 tablespoon water add as needed
Quick Cabbage Slaw
  • 1 head red cabbage shredded
  • 1 tablespoon vegetable oil
  • ½ bunch cilantro de-leafed and roughly chopped
  • ¼ teaspoon coriander
  • ½ teaspoon Salt
  • ½ teaspoon lime juice
Cilantro Lime Sauce
  • 1 cup Fresh cilantro finely minced
  • 1 tablespoon olive oil
  • ½ teaspoon lemon juice
  • 1 teaspoon lime juice
  • 2 teaspoons vegetable stock
  • ½ teaspoon Salt
Crema
  • 2 tablespoons sour cream
  • ½ teaspoon Salt
  • 1 tablespoon milk
  • crema
  • 2 tablespoons sour cream
  • ½ teaspoon Salt
  • 1 tablespoon milk
Course Main Dish
Cuisine Fusion, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
For the Spice Rub
  • ¼ teaspoon cumin
  • ½ teaspoon Salt
  • Dash chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
Vegetable Sauté
  • 1 tablespoon olive oil for cooking
  • 1 red onion cubed
  • 1 sweet potato diced
  • 1 yellow bell pepper julienned
  • ½ teaspoon maple syrup
  • 1 can black beans drained and rinsed
  • 2 tablespoon water add as needed
Quick Cabbage Slaw
  • 1 head red cabbage shredded
  • 1 tablespoon vegetable oil
  • ½ bunch cilantro de-leafed and roughly chopped
  • ¼ teaspoon coriander
  • ½ teaspoon Salt
  • ½ teaspoon lime juice
Cilantro Lime Sauce
  • 1 cup Fresh cilantro finely minced
  • 1 tablespoon olive oil
  • ½ teaspoon lemon juice
  • 1 teaspoon lime juice
  • 2 teaspoons vegetable stock
  • ½ teaspoon Salt
Crema
  • 2 tablespoons sour cream
  • ½ teaspoon Salt
  • 1 tablespoon milk
  • crema
  • 2 tablespoons sour cream
  • ½ teaspoon Salt
  • 1 tablespoon milk
Instructions
Making the Vegetable Saute
  1. Preheat your skillet 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.
  2. 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.
Making the Cabbage Slaw
  1. Combine the finely shredded cabbage and all the other ingredients in a bowl. Let in rest in the marinade. Taste and adjust lime and salt if needed.
Making the Cilantro Lime Sauce
  1. Combine all ingredients together in a bowl and whisk until thoroughly combined. Toss lime sauce in slaw.
Making the Crema
  1. Combine all ingredients in a bowl and whisk thoroughly until 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 crema.