Oh so sweet plantains, tempeh, spanish-style freekeh, black beans, and guac, topped off with velvety, flavorful mole sauce. This Mole Bowl satisfies the soul!
Now, before we dive into the details of such a thing, I shall warn you…you’ll practically use every single pan in your kitchen. HOWEVER, the delicious results make the clean-up process so so so worth it!
Okay, onto this here Mole Bowl. You need this in your life. I made this as a treat to myself after having not cooked in a while since moving into my new place. I was so proud of myself for finally getting back into my element–cooking and creating in the kitchen. This recipe last me 3 days–woohoo homemade lunch!
This Vegan Mole Bowl is one of those recipes that taste even better the next day. During my work lunch break, I felt the need to kick my feet up and enjoy this meal in slow-mo. Ha! It was THAT good! It was like the flavors were giving me a hug. Dramatic huh?
I had some romaine and other greens that needed to be eaten, so I made a Vegan Mole Bowl Salad, instead, and left the freekeh out. Great option for those opting for a lower carb meal.
For the salad, I left out the freekeh and topped a bed of romaine with all other ingredients. Lastly, I drizzled some store bought green goddess dressing on top. Sssoooo good! Feel free to add additional veggies to create your own version of this Vegan Mole Salad Bowl!
Whether you choose to make this into a salad or leave as is (a mole bowl). I can almost guarantee you’ll be satisfied!
Like where this recipe takes your taste buds? Try our Fiesta Burrito Bowl with cilantro-lime dressing! You’re welcome.
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Recipe
Vegan Mole Bowl
Ingredients
Mole Sauce
- 1 ancho chile pepper power
- 1 teaspoon coconut oil
- ½ cup white onion (chopped)
- 1 clove garlic (chopped)
- ½ cup vegetable broth
- 2.5 tablespoons tomato sauce
- 2.5 tablespoons dark chocolate 70% cacao
- 1.5 tablespoons roasted almond butter
- ¾ teaspoon ground cumin
- ½ teaspoon ground chipotle chili powder
- ¼ teaspoon paprika
- ¼ teaspoon ground cinnamon
Spanish-Style Freekeh
- ⅔ cups Freekeh
- 1 ⅓ cups vegetable broth
- 1.5 teaspoons coconut oil
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup tomato sauce
- 2 tablespoons sliced spanish olives optional
- 2 tablespoons capers
- 1.5 teaspoon cilantro (minced)
- ½ teaspoons salt
- pinch ground black pepper
Tempeh
- 8 ounces tempeh
- 1 cup vegetable broth
- 1 teaspoon coconut oil
- salt and pepper (to taste)
Black Beans
- 1 teaspoon coconut oil
- ¼ cup diced white onion
- ¾ teaspoon ground cumin
- 1 bay leaf
- 1 can black beans (15 ounce can) rinsed and drained
- ½ teaspoon salt
Plantains
- 1 teaspoon coconut oil
- 1 large ripe plantain sliced into ¼ thick rounds
Instructions
Mole Sauce
- Warm coconut oil in a small pan over medium heat. Add the onion and garlic and saute until translucent. Next, puree the onion, garlic, and ancho chile pepper powder, veggie broth, tomato sauce, dark chocolate, almond butter, cumin, chipotle chili powder, paprika, salt, and cinnamon until smooth.
- Transfer sauce into large pan and simmer over medium-low heat for approx 15 minutes, whisking occasionally.
Spanish-Style Freekeh
- In a saucepan over medium heat, bring the freekeh and veggie broth to a boil. Adjust the heat to medium-low and cook covered for 20-25 minutes.
- When freekeh is almost done cooking, melt coconut oil in a large skillet over medium heat. Add onion and bell pepper and saute until onions are translucent. Add freekeh to skillet, along with tomato sauce and capers. Adjust the heat to medium-low, and cook for 5 minutes, stirring occasionally. Next stir in cilantro, salt, and pepper. Reduce heat to low to keep warm (optional)
Tempeh
- Place tempeh slad and veggie broth in a small pan and bring to a boil over medium heat. Cover and cook for 10 min. Then drain the tempeh. Next, cut tempeh into cubes and then add them back into the pan along with coconut oil. Brown each side over medium heat for 2-3 minutes. Season with salt and pepper.
Black Beans
- In a small pot over medium heat, melt the coconut oil and saute onion until translucent. Stir in the cumin and bay leaf and then empty the can of beans into pot. Simmer over medium-low heat for 15 min or until liquid reduces slight. Season with salt. Remove bay leaf before serving.
Plantains
- In a small skillet over medium heat, melt the coconut oil. Add the plantains to the skillet and caramelize the slices for 3 minutes on each side or until they are light-dark brown (depending on your preference).
Assembly
- Divide freekeh, tempeh, beans, plantains with Simple Guacamole among 4 bowls. Drizzle mole sauce over each bowl and serve hot.
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