This post was made in collaboration with La Guelaguetza, the recipe, pictures, and opinions are all mine.
Don’t you just love Buddha bowls? I love them, they are nutritious, they are easy to prepare and most of all, they are DELICIOUS. I created this bowl using the Coloradito mole paste from La Guelaguetza. Their mole pastes are pure magic from the moment you open the jar. The smell of the paste is complex, rich and in a way, simple. Simply mole, simply Mexico.
Mole is very versatile. Its flavor goes well with a lot of things, and it goes a long way. You can create a lot of dishes with it, from the very traditional ones like these plantain mole enchiladas, or a bit more modern recipes, like these crazy good black bean burgers with roasted pineapple.
Any way you choose to prepare mole, I’m pretty sure you’ll love it. Here’s another idea: As I told you before, I love Buddha bowls. The first time I tried them I got hooked for life to them. I just love the idea of having so much flavor and texture in one big bowl. Another thing I like about them is that depending on the flavor profile you choose it can transport you to your favorite places. This Mexican Buddha bowl takes me to Oaxaca, Mexico. Believe me when I tell you that the mole Coloradito de la Guelaguetza has special powers to take you there.
To prepare this delicious Mexican Buddha bowl, you just have to mix some mole paste with almonds, water, and a garlic clove. You add it to a pan with some garbanzo beans and let it simmer. The sauce will thicken and will be delishhhhhh. Then you serve the garbanzo beans with some mole on top of your favorite cooked grains, some sautéd greens, some roasted tomatoes and finish it with thinly sliced purple onions and toasted sesame seeds.
Sounds super delicious and easy to prepare right? I’m pretty sure that this
Mexican Buddha bowl
will soon be one of the favorite lunch recipes at your house. So, here is the recipe for this easy lunch and if you like it, please share the recipe and the blog. Also, don’t miss out on these delicious pastes and go the ilovemole.com store and buy the most authentic mole pastes you’ll find online.
Buddha Mexican Bowl
- 2 tablespoons of mole Coloradito of the Guelaguetza
- 1 clove garlic
- 1/2 cup chopped almonds
- 1/2 teaspoon salt
- 2 cups water
- 1 teaspoon of oil
- 31/2 cups cooked rice
- 3 cups cooked chickpeas or two cans
- 250 g of cherry tomatoes
- 4 large cuffs of kale spinach or a mixture of the two
- Toasted sesame
- Sliced onion purple
- Put the mole paste, clove of garlic, almonds, salt and water in the blender. Mix well and test well. Adjust the seasoning if necessary.
- In a frying pan put the teaspoon of oil and empty the sauce, leave to medium fire until it begins to boil.
- Add the chickpeas and lower the heat, leave until necessary.
- In a separate skillet or in a toaster oven, fold the tomatoes and green leaves with a little salt and a little olive oil.
- To serve, divide the rice, green leaves, and tomatoes, into four pasta bowls. Then add a ladle of chickpeas in mole sauce on top.
- Lastly, finish it off with toasted sesame and onion.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.