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.
5 minutesmins
15 minutesmins
20 minutesmins
4people
Calories: 526kcal
Ingredients
Sauce
2tablespoonsmole paste Coloradito of the Guelaguetza
1clovegarlic
1/2cupchopped almonds
1/2teaspoonsalt
2cupswater
1teaspoonof oil
Bowl
3½cupscooked rice
3cupscooked chickpeas or two cans
1poundcherry tomatoes
4handfulskale, 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.