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.
4 people
Calories: 526kcal
Ingredients
Sauce
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