Veggie Mole Bowl

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Veggie Mole Bowl

This month for my ongoing series with Beachgreens Organic Produce Delivery rather than focusing on a single vegetable or fruit, we wanted to share a recipe featuring one of our favorite local foods, this Mole Monarca sauce from Peppered Up, right here in Long Beach. This traditional red mole sauce is inspired by owner Griselda’s mother and grandmother and it stays true to its roots from central Mexico.

Veggie Mole Bowl

This sauce has incredible flavor notes. Rich, dark, smoky and earthy with a spicy kick, this unique blend of peppers, spices, seeds and nuts can literally turn any dish into a party! For those following along with my Autoimmune Protocol journey, you can obviously guess that this isn’t bowl of deliciousness sadly doesn’t fit my current restrictions. I created this recipe before I started AIP earlier this month, so I was able to happily able to enjoy it then. Now I am just dreaming of it, it’s that good!

Veggie Mole Bowl

I decided the best way to fully enjoy the flavors of this sauce was to create a veggie bowl featuring what I had on hand. I served this over some delicious Cauliflower Rice, but this is also great for using up leftover grains, rice, quinoa, etc and it’s a really great way to make a meal out of whatever veggies you happen to have. The best thing about this recipe is how versatile it is. Swap in whatever grain you have on hand, opt for carrots or squash instead of sweet potato, use your favorite greens and serve with whatever goodies you’d like on top. I like avocado, fresh cilantro and green onions and I prefer a quick pickled radish, but it would also be great with pickled red cabbage or red onion, too. You can also add beans, cheese or a handful of crispy corn tortillas.

Have fun with this comforting bowl and make it your own!

Veggie Mole Bowl

[print_this]Veggie Mole Bowl
serves 4

  • 2 cups cooked cauliflower rice, cooked white/brown rice OR cooked quinoa
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 large bunch fresh spinach, kale or swiss chard, stems removed and roughly chopped
  • 1 medium sweet potato, about 1/2 lb, peeled and diced
  • 2 medium zucchini, halved the long way and sliced
  • 1 medium yellow squash, halved the long way and sliced
  • 1 jar Mole Monarca Sauce
  • salt and pepper, to taste

For Serving:

  • 1 avocado, sliced
  • 1 small bunch cilantro, roughly chopped
  • 2 green onions, thinly sliced
  • pickled radishes, thinly sliced (see below)

In a large sauté pan, add 2 teaspoons olive oil and heat over a medium-high heat. Add the freshly washed spinach, cook for a few minutes until wilted. Remove from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the sauté pan, then add the diced sweet potato. Cook for 5 to 8 minutes or until slightly tender and very lightly browned. Then add the sliced zucchini and yellow squash. Cook for 5 minutes, until slightly tender, stirring often.

Add the jar of Mole Monarca sauce and reduce the heat to a low-medium heat. Cover and simmer for 15-20 minutes, until heated through and the vegetables are tender. Stirring often. Salt and pepper, to taste, if needed.

Add the cooked cauliflower rice or other grain to your serving bowls, top with the cooked greens and spoon the vegetable mole mixture over the greens. Top with avocado, cilantro, green onions and pickled radishes.

Quick Pickled Radishes 

  • 1 bunch radishes, about 8 to 10 small radishes, cleaned, trimmed and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon coconut sugar or other granulated sugar
  • 1 1/2 teaspoons sea salt

In a large bowl mix the vinegar, water, coconut sugar and sea salt until mixed well and dissolved. Add the thinly sliced radishes to a jar. Pour the vinegar mixture over and make sure the radishes are submerged. Give it a good stir. Cover the jar and place in the fridge. Let sit at least 30 minutes, preferably overnight for the best flavor.

RECIPE NOTES:
rather than sweet potato you can also use carrots or squash
choose your favorite greens, spinach, kale, Swiss chard or whatever you’d like
you can also add cooked black or pinto beans
opt for red cabbage or red onions instead of radishes

NOTE: For my non-So Cal readers, you can purchase the Mole Monarca Sauce online directly from Peppered Up Foods, you can also opt for another brand of Mole Sauce local to you or opt for your favorite homemade mole sauce –  Hola Jalapeño has a great recipe here.

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Did you make this recipe - or any others from the Ty archives? I get crazy excited when you guys make my recipes & I always love to see how they turn out!

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9 Responses

  1. Carolyn says:

    I very much appreciate and enjoy your website with the following exception:

    I do NOT have access to purchase Mole Monarca sauce. So HOW do I and others in the same predicament make this recipe?

    Thank you.

    • Beth @ Tasty Yummies says:

      Thanks so much for the comment Carolyn. You are right, I should have specified options, I apologize. I just included a little link at the bottom of the post so those that are not local can purchase it directly, plus a link to a recipe so you could make your own, if you prefer.

  2. Archena says:

    I guess no Monarca Sauce available outside of the Long Beach area. I googled it up and can’t find anything here close in metro ATL

    • Beth @ Tasty Yummies says:

      Any red mole sauce will do, it doesn’t necessarily have to be a mole “monarca” sauce – I believe this is just the particular name they’ve given to their sauce, but I don’t think it’s a specific type of mole sauce, across the board, if that makes sense.

  3. Gaby says:

    This looks like a bowl of yum! Fantastic!

  4. Oh, I haven’t tried that mole! I need to get a bottle next time I’m in your hood!

  5. Yum! Thanks for sharing some homegrown mole!!

  6. Beto O says:

    Hello. Your blog is great. I came across it a few months ago while researching mole sauce. I have since started my mole bowl delivery service. Please check out our site

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