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.
- 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.