MOLE BOWL-E

SERVES 4 PORTIONS

FOR THE MOLE SAUCE

1 dried ancho chile pepper

1 tsp. coconut oil

1/2 cup (80 g) chopped white onion

1 clove of garlic, sliced

1/2 cup (120 ml) vegetable broth

2 1/2 tbsp. (31 g) tomato sauce

2 1/2 tbsp. (27 g) chopped dark chocolate (70 percent cacao)

1 1/2 tbsp. (24 g) roasted almond butter

3/4 tsp. ground cumin

1/2 tsp. ground chipotle chili powder

1/4 tsp. paprika

1/4 tsp. salt

1/8 tsp. ground cinnamon

FOR THE FREEKEH

2/3 cup (123 g) freekeh

1 1/3 cups (315 ml) vegetable broth

1 1/2 tsp. coconut oil

1/2 cup (80 g) diced yellow onion

1/2 cup (75 g) diced green bell pepper

1/2 cup (123 g) tomato sauce

2 tbsp. (18 g) sliced

Spanish olives

2 tbsp. (18 g) capers

1 1/2 tsp. minced fresh cilantro

1/2 tsp. salt

Pinch of freshly ground black pepper

FOR THE TEMPEH

8 oz. (225 g) tempeh

1 cup (235 ml) vegetable broth

1 tsp. coconut oil

Salt and freshly ground black pepper, to taste

FOR THE BLACK BEANS

1 tsp. coconut oil

1/4 cup (80 g) diced white onion

3/4 tsp. ground cumin

1 bay leaf

1 can (15 oz., or 425 g) black beans, rinsed and drained

1/2 tsp. salt

FOR THE PLANTAINS

1 tsp. coconut oil

1 large ripe plantain, sliced into

1/4-inch-thick (6 mm) ovals

FOR THE ASSEMBLY

1 batch of Simple Guacamole

NUTRITIONAL VALUES

Calories: 656kcal
Fat: 23.4g (4.9g S.Fat)
Carbs: 85.8g
Protein: 35.9g
Sugar: 17.2g
Sodium: 1800mg

METHOD

TO MAKE THE MOLE SAUCE
Cover the ancho chile with water in a small pot, bring to a boil over medium heat, and cook for 10 minutes, or until the pepper is very soft. Remove the stem from the chile and drain, reserving 1/3 cup (80 ml) of the cooking water.

In a small saucepan over medium heat, warm the coconut oil. Sauté the onion and garlic until translucent. Blend until smooth the onion, garlic, ancho chile, vegetable broth, chile cooking water, tomato sauce, dark chocolate, almond butter, cumin, chipotle chilli powder, paprika, salt, and cinnamon.

Transfer the sauce to a large saucepan and cook for 15 minutes, whisking occasionally, over medium-low heat.

TO MAKE THE FREEKEH
Bring the freekeh and vegetable broth to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook for 20 to 25 minutes, covered.

Melt the coconut oil in a large skillet over medium heat when the freekeh is almost done cooking. Sauté the onion and bell pepper until the onions become translucent. Add the cooked freekeh, tomato sauce, Spanish olives, and capers to the skillet. Cook for 5 minutes, stirring occasionally, on medium-low heat. Reduce the heat to low and stir in the cilantro, salt, and pepper to keep the freekeh warm.

TO MAKE THE TEMPEH
In a small saucepan, bring the tempeh slab and vegetable broth to a boil over medium heat. Cook for 10 minutes with the lid on, then drain the tempeh. Cut the tempeh into cubes and return it to the pan with the coconut oil. Brown each side for 2 to 3 minutes on medium heat. Season with salt and pepper to taste.

TO MAKE THE BLACK BEANS
Melt the coconut oil in a small saucepan over medium heat and sauté the onion until translucent. Stir in the cumin and bay leaf, then add the beans to the pot. Simmer for 15 minutes over medium-low heat, or until the liquid has slightly reduced. Season with salt to taste. Before serving, remove the bay leaf.

TO MAKE THE PLANTAINS
Melt the coconut oil in a small skillet over medium heat. Caramelize the plantains in the skillet for 3 minutes on each side, or until they are dark brown.

TO ASSEMBLE
Separate the freekeh, tempeh, black beans, plantains, and Simple Guacamole into four bowls. Drizzle the mole sauce over each bowl and serve immediately.