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.