Mole-Spiced Black Bean and Quinoa Bowl
To mix up flavor and format, we added a jarred mole sauce to this black bean and quinoa bowl.
Ingreadient :
- 4 cups cauliflower florets (from a 2-lb. head)
- 1 ½ teaspoons ground cumin
- 6 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- 1 ½ cups quinoa
- 1 15.5-oz. can black beans, drained and rinsed
- 6 tablespoons jarred red mole sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 4 cups baby arugula (about 2 oz.)
- ½ cup cotija cheese or queso fresco, crumbled (about 2 oz.)
- ¼ cup roasted pumpkin seed kernels (pepitas)
- Lime wedges, for serving (optional)
Direction :
- 4 cups cauliflower florets (from a 2-lb. head)
- 1 ½ teaspoons ground cumin
- 6 tablespoons olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- 1 ½ cups quinoa
- 1 15.5-oz. can black beans, drained and rinsed
- 6 tablespoons jarred red mole sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 4 cups baby arugula (about 2 oz.)
- ½ cup cotija cheese or queso fresco, crumbled (about 2 oz.)
- ¼ cup roasted pumpkin seed kernels (pepitas)
- Lime wedges, for serving (optional)
