Veggie Mole Bowl

20 min
6 servings
$3.25/serving

Perfectly Balance Your Plate

Serve with ¹⁄₄ avocado, sliced.

Ingredients

1 pkg Mole in Minutes Sauce Mix

1 tbsp creamy natural peanut butter, or pumpkin seed butter 

1 ¹⁄₃ cups water or broth

¹⁄₂ tsp sesame oil

¹⁄₂ oz (14 g) semi-sweet baking chocolate or dark chocolate

3 cans (14 oz/398 ml each) unsalted black beans

3 bell peppers

2 large peaches

2 zucchinis 

2 tbsp oil

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

3 cups cooked quinoa or rice, warmed

Toppings (optional): lime wedges, sliced red onion, cilantro, feta cheese 

Preparation

Preheat grill to medium-high heat. 
In a Multipurpose or Round Steamer, combine mix with peanut butter and water. Microwave, uncovered, on high for 3 min 30 sec, whisking halfway through. Stir in sesame oil and chocolate until well combined. Measure out 1 cup; set aside. Leave remaining sauce in steamer.
Drain and rinse beans. Place in steamer. Stir to combine with sauce. Cover; microwave on high 2 min. Using Ground Meat Separator, coarsely mash. Cover to keep warm; set aside.  
Chop peppers into thick pieces. Halve and pit peaches; cut into quarters. Cut zucchinis into rounds. Place all veggies and fruit on a Sheet Pan, drizzle with oil and season with salt and pepper. Toss to coat and head to the grill. 
Place veggies and fruit on grill; close lid and grill, turning veggies often until tender and charred, about 5 min. Remove to sheet pan as they’re done.
To serve, reheat reserved 1 cup sauce in microwave, if needed. Divide beans, veggies, and quinoa between six bowls. Drizzle warm sauce over top.

Nutritional Information

Per serving: Calories 440, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 66 g (Fibre 16 g, Sugars 10 g), Protein 20 g.