Baja Holy Molé Bowl

A vegan bowl teeming with the flavors of Baja California, including a magnificent (and relatively quick) way to make the great Aztec-influenced sauce, molé. Though the ingredient list is long and there are more steps than I usually like to include, the preparation is quite simple.

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Servings: 2

Prep Time: 00:40

Cook Time: 00:40

Roasted Cauliflower

1/2 head cauliflower, cut into florets

2 teaspoons peanut oil

1 tablespoon mexican spice blend

Mole Sauce

1 1/2 cups vegetable stock

2 tablespoons raisins

2 tablespoons almonds

1 teaspoon peanut oil

1/2 corn tortilla

1 tablespoon sesame seeds

1 1/2 teaspoons chili powder

3/4 teaspoon paprika

1/2 teaspoon cayenne

1/3 cup chopped onion

2 - 6 cloves garlic, chopped

1/4 cup tomato puree

1 ounce very dark chocolate, chopped

1/4 teaspoon each vanilla and almond extract

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

Rice and Beans

2 teaspoons peanut oil

1/3 cup diced bell pepper

1/3 cup diced onion

5 . ounce can of black beans, drained and rinsed

2 package seeds of change rice/quinoa mix or cups cooked brown rice

2 tablespoons broth


chopped lettuce, chopped mango tossed in lime juice, sliced avocado


1Preheat oven to 400º. Toss cauliflower florets in bowl with oil and spice mix. Spread on a parchment-lined baking sheet. Place in oven, setting timer for 20 minutes. Stir cauliflower, and roast an additional 10-15 minutes, until browned and soft.

2While cauliflower cooks, make the mole sauce: Boil the broth. Place raisins in small bowl, and pour 2 tablespoons of the boiling broth over them.

3Grind the almonds in a coffee grinder or food processor. Heat the peanut oil in a flat-bottomed skillet over medium high heat. Tear up the tortilla in smallish pieces and add to oil. Add ground almonds and sesame seeds and reduce heat to medium; stir until brown, approximately 4 minutes.

4Scrape almond mixture into a blender along with 1/4 cup of the hot broth. Process on low to medium speed; as motor runs, add chili powder, paprika and cayenne, then the raisins, chopped onions and garlic, and tomato puree. Slowly add remaining stock, then process on high. Pour back into pan on the stove and heat over low-medium heat. Add chocolate, extracts, and cinnamon and cloves. Stir to melt chocolate, and continue to cook over low-medium heat.

5Heat peanut oil in flat-bottomed skillet over medium high heat. Add onions, and cook 4 minutes, until they begin to be translucent and golden around the edges. Add peppers, and cook 4 minutes more. Stir in rice mix or rice and black beans. Add 2 tablespoons of broth. Stir until completely absorbed.

6Assemble bowl: Make a bed of rice mix and cauliflower. Scoop 1/4 to 1/3 cup of mole sauce over the bowl. Top with shredded lettuce, chopped mango, and avocado slices.

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