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The Mexican Buddha bowl is a bowl with rice, sautéed green leaves, roasted vegetables and chickpeas in a creamy sauce of Oaxacan mole Coloradito.

Buddha Mexican Bowl

The Mexican Buddha bowl is a bowl with rice, sautéed green leaves, roasted vegetables and chickpeas in a creamy sauce of Oaxacan mole Coloradito.
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Servings 4 people

Ingredients
  

sauce

  • 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

Bowl

  • 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

Instructions
 

  • 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.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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