Whoever invented mole should really have a medal. A mole is a traditional Mexican sauce spiked with spices, chilli and a little dark chocolate. This version is packed full of beautiful vegies and legumes and is rich in fibre to nourish your gut and microbiome. I love serving this dish with some corn chips and yoghurt, but you could also use it as a taco filling, alongside rice or with an egg on top for breakfast.
Serves: 4–5
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Servings
4-5
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 tbsp oil or ghee
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 250g sweet potato, diced
- 400g tin tomatoes
- Tin black beans, rinsed & drained
- 1 corn cob, kernels sliced off
- 50g red capsicum, diced
- ½ cup broth or water
- ¼-½ tsp sea salt
- 10-12g good-quality dark chocolate
- Yoghurt, coriander, pepitas, chilli & corn chips, to serve
Method
- Add onion and garlic to large saucepan with 2 tbsp oil or ghee and sauté until soft.
- Add spices and oregano and cook for 1-2 mins, until fragrant.
- Add sweet potato, tomato, black beans, corn, capsicum, broth/water and salt and simmer, covered, for 10 mins.
- Add chocolate and continue to simmer until vegetables are cooked through.
- Serve with yoghurt, coriander, pepitas, chilli and corn chips, as desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
