Oaxacan mole Mexican Buddha Bowl

The Oaxacan Mole Mexican Buddha bowl is a bowl with rice, sautéed green leaves, roasted vegetables and chickpeas in a creamy sauce of Oaxacan mole Coloradito.
oaxacan mole with chickpeas and sautted greens and roasted tomatoes

about this recipe

Don’t you love Buddha bowls? I love them; they are nutritious, easy to prepare, and, most of all, DELICIOUS. This is an Oaxacan Mole Mexican Buddha bowl.

It is creamy, vegan, delicious, and perfect for a busy weekday night; it comes together in under 30 minutes.

I created this bowl using the Coloradito mole paste from La Guelaguetza. The paste’s smell is complex, rich, and, in a way, simple. Their mole pastes are pure magic from the moment you open the jar—simply mole, simply Mexico.

What does mole mean?

Mole is made from various ingredients, including chili peppers, nuts, seeds, chocolate, and fresh and dried fruits. Mole comes from the mōlli, meaning “sauce” in Nahuatl.

What is Mexican mole?

Mole is a traditional Mexican sauce made from chili peppers, nuts, seeds, and chocolate. It is typically served over rice or chicken. This is a vegan recipe.

Mole sauce is said to have originated in Oaxaca, Mexico. The most popular version of the sauce is mole poblano, made with a variety of chili peppers, nuts, seeds, and chocolate. Other popular versions include mole Verde, made with green chili peppers, and mole negro, made with black chili peppers.

Mole is very versatile. Its flavor goes well with many things and goes a long way. You can create many dishes with it, from traditional ones like these plantain mole enchiladas to a bit more modern recipes like these crazy good black bean burgers with roasted pineapple.

a Mexican mole container

Ingredients for the Oaxacan mole Mexican Buddha Bowl

a bowl of chickpeas




How to make The Oaxaca Mole Buddha bowl

To prepare this delicious Mexican Buddha bowl, you must blend mole paste with almonds, water, and a garlic clove. Add it to a pan with the garbanzo beans and let it simmer. The sauce will thicken and will be delishhhhhh.

Then, you serve the garbanzo beans with Oaxacan vegan mole on top of your favorite cooked grains, sautéd greens, and roasted tomatoes, finishing with thinly sliced red onions and toasted sesame seeds.

pouring Mexican mole sauce over chickpeas

different types of mole

There are many different mole types, and each Mexico region has its unique version. Some of the most popular varieties include:

  • Poblano Mole: This mole sauce is made with poblano peppers, tomatillos, chocolate, and spices. It is typically served over chicken or enchiladas.
  • Chipotle Mole: This mole is made with smoked chipotle peppers, chocolate, and nuts. It has a rich, smoky flavor and is typically served over grilled meats.
  • Red Mole: This mole is made with various dried red chiles, nuts, chocolate, and spices. It is typically served over chicken or turkey.
skillet with chickpeas in mole sauce

Another thing I like about mole is that, depending on your flavor profile, it can transport you to your favorite places. Believe me when I tell you that the mole Coloradito de la Guelaguetza has special powers to do this. This Mexican Buddha bowl takes me to Oaxaca, Mexico.

Sounds super delicious and easy to prepare, right? I’m sure this Mexican Buddha bowl will soon be one of your favorite lunch recipes.

perfect vegan buddah bowl with mexican mole sauce

Other vegan Mexican recipes that you may like:

The Mexican Buddha bowl is a bowl with rice, sautéed green leaves, roasted vegetables and chickpeas in a creamy sauce of Oaxacan mole Coloradito.

Oaxacan Mole Mexican Buddha bowl

Alejandra Graf
The Oaxacan Mole Mexican Buddha bowl is a bowl with rice, sautéed green leaves, roasted vegetables and chickpeas in a creamy sauce of Oaxacan mole Coloradito.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 526 kcal

Equipment

Ingredients
  

Sauce

  • 2 tablespoons mole paste Coloradito of the Guelaguetza
  • 1 clove garlic
  • 1/2 cup chopped almonds
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 teaspoon of oil

Bowl

  • cups cooked rice
  • 3 cups cooked chickpeas or two cans
  • 1 pound cherry tomatoes
  • 4 handfuls kale, spinach or a mix of greens
  • toasted sesame seeds
  • sliced red onion

Instructions
 

  • Add the mole paste, garlic clove, almonds, salt, and water to the blender. Mix well and test well. Adjust the seasoning if necessary.
  • In a frying pan, add the teaspoon of oil, pour the sauce, and leave over medium heat until it begins to boil.
  • Add the chickpeas and lower the heat.
  • In a separate skillet sautée the tomatoes and greens with salt and a teaspoon or so of olive oil.

For serving

  • Divide the rice, greens, and tomatoes into four pasta bowls, ladle the chickpea and mole sauce.
  • Finish it off with toasted sesame and sliced red onion. onion.

Nutrition

Serving: 1gCalories: 526kcalCarbohydrates: 85gProtein: 21gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 338mgPotassium: 932mgFiber: 14gSugar: 11gVitamin A: 3901IUVitamin C: 60mgCalcium: 225mgIron: 6mg
Keyword Buddha bowl, Mexican buddha bowl

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This post was made in collaboration with La Guelaguetza, the recipe, pictures, and opinions are all mine.

Alejandra Graf
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