Mole -spiced black bean and quinoa bowl

4 steps

Cook:35min

Active time: 15 minutes total time: 35 minutes serves: 4

Updated at: Wed, 16 Aug 2023 23:53:43 GMT

Nutrition balance score

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Ingredients

4 servings

4 cupscauliflower florets

1 ½ teaspoonsground cumin

6 tablespoonsolive oil

divided

1 ¼ teaspoonskosher salt

divided

1 ½ cupsquinoa

1 x 15.5 ozcan black beans

drained and rinsed

6 tablespoonsred mole sauce

jarred

2 tablespoonsred wine vinegar

1 Tbsphoney

4 cupsbaby arugula

½ cupcojito cheese

or queso fresco, crumbled

¼ cuproasted pumpkin seed kernels

pepitas

Lime wedges

for serving, optional

Instructions

Step 1

Preheat oven to 450° f. Toss cauliflower, cumin, 2 tablespoons oil, and 1 teaspoon salt on a baking sheet and spread into an even layer. Roast until cauliflower is tender and caramelized. 15 to 17 minutes, stirring halfway through.

Step 2

Meanwhile, combine two cups water, quinoa, and remaining 1/4 teaspoon salt in a medium saucepan with a lid over high; bring to a boil. Stir and reduce heat to medium. Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes. Let stand for 5 minutes. Fluff with a fork and transfer to a large bowl; stir in beans.

Step 3

Make dressing: whisk mole, vinegar, honey, and remaining 1/4 cup oil in a small bowl. Transfer half to quinoa mixture; add arugula and toast gently.

Step 4

Serve cauliflower over quinoa, topped with cheese and pumpkin seeds. Drizzle with remaining dressing and serve with lime wedges, if using