Oaxacan Mole Buddha Bowl with Chickpeas

Name: Oaxacan Mole Buddha Bowl with Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons mole paste (Coloradito of the Guelaguetza); 1 clove garlic; 1/2 cup chopped almonds; 1/2 teaspoon salt; 2 cups water; 1 teaspoon of oil; 3½ cups cooked rice; 3 cups cooked chickpeas or two cans; 1 pound cherry tomatoes; 4 handfuls kale, spinach or a mix of greens; toasted sesame seeds; sliced red onion

Instructions

Prep:5minCook:15min

This Oaxacan mole Buddha bowl is one of those meals that looks impressive but takes almost no effort. Chickpeas simmer in a rich, slightly sweet mole Coloradito sauce made with almonds and garlic, then get served over brown rice with sautéed greens, roasted cherry tomatoes, and pickled red onions. It's creamy, satisfying, naturally vegan, and ready in about 30 minutes.

Updated at: Tue, 12 May 2026 00:10:10 GMT