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.
about this recipe
I created this bowl using the Coloradito mole paste from La Guelaguetza. The smell of the paste 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 a variety of 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 or a bit more modern recipes, like these crazy good black bean burgers with roasted pineapple.
Ingredients for the Oaxacan mole Mexican Buddha Bowl
- Mole Coloradito from Guelaguetza or any other mole
- Garlic, peeled
- Almonds, use slivered almonds if you want a smoother sauce
- Vegetable oil, avocado, safflower, or olive oil work well here
- Rice, I like to use brown rice or any other steamed rice
- Chickpeas, if you want to make it legume-free, use sauteed vegetables
- Cherry tomatoes, I love them roasted
- Kale, spinach, or any other green. You could serve it steamed or sauteed.
- Toasted sesame seeds
- Sliced red onion or Mexican pickled onions
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, some sautéd greens, and some roasted tomatoes, and finish it with thinly sliced red onions and toasted sesame seeds.
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.
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 take you there. 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 the favorite lunch recipes at your house.
Other vegan Mexican recipes that you may like:
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Oaxacan Mole Mexican Buddha bowl
- 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
- 3½ 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
- 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.
- 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post was made in collaboration with La Guelaguetza, the recipe, pictures, and opinions are all mine.