Oaxacan Mole Buddha Bowl with Chickpeas
This Oaxacan mole Buddha bowl is one of those meals that looks impressive but takes almost no effort. Chickpeas simmer in a rich, slightly sweet mole Coloradito sauce made with almonds and garlic, then get served over brown rice with sautéed greens, roasted cherry tomatoes, and pickled red onions. It's creamy, satisfying, naturally vegan, and ready in about 30 minutes.
4 people
Calories: 526kcal
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
- 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
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: 1g | Calories: 526kcal | Carbohydrates: 85g | Protein: 21g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 338mg | Potassium: 932mg | Fiber: 14g | Sugar: 11g | Vitamin A: 3901IU | Vitamin C: 60mg | Calcium: 225mg | Iron: 6mg