Name: Vegetable Mole Sheet Pan Meal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 small head cauliflower, cut into florets; 1 large sweet potato, cubed; 1 large red onion, sliced into thick wedges; 1 15-oz. can chickpeas, drained and rinsed; 1 TBSP avocado oil; 1/2 tsp Himalayan sea salt; 1 tsp dried thyme; 1 TBSP avocado oil; 1 small onion, diced; 3-4 cloves garlic, minced; 2 TBSP chili powder; 1 tsp cumin; Dash of cinnamon; ½ tsp coriander; 1/2 tsp Himalayan salt; ½ tsp black pepper; 2 ½ cups vegetable broth; 3-4 TBSP almond butter; ¼ cup raisins; 3 TBSP Navitas Organics Raw Cacao Powder

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Vegetable mole sheet pan meal with chickpeas and roasted vegetables in mole sauce made with unsweetened cacao powder. Perfect for meal prep!

Happy new year, friends!

I hope you had a wonderful holiday and a very happy new year.

It always feels like we have *so* much time off, and then it flies by, right?

We spent Christmas with my family in Virginia and in the week between Christmas and New Years did all of my favorite things.

We visited a new Maryland vineyard, went indoor rock climbing, hiked at Harper’s Ferry, and dined at the Fancy Radish in DC.

I relished those quiet days between 2022 and 2023; suspended between past and future, I felt purely present.

Yesterday I went to an intention setting yoga workshop and scribbled in my journal between asana, meditation, and breath work.

Your girl has some big intentions for the new year and some big changes to embrace.

Then I completed a massive meal prep session because nothing makes me feel more calm and collected than a fridge full of food.

Lately, I’m loving this Vegetable Mole Sheet Pan Meal for some cozy winter meal prep.

This vegetable mole sheet pan meal is made with chickpeas and roasted vegetables in a delicious mole sauce made with unsweetened cacao powder.

What You Need to Make Vegetable Mole Sheet Pan Meal

Here’s what you need to make the sheet pan meal:

cauliflower
sweet potato
red onion
chickpeas
avocado oil
Himalayan sea salt
dried thyme

That’s it!

How to Make Vegetable Mole Sheet Pan Meal

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the cauliflower, sweet potato, onion, and chickpeas on the baking sheet and drizzle them with avocado oil.

Season them with Himalayan sea salt and dried thyme.

Place the sheet pan in the oven and roast the vegetable for ~30-35 minutes, stirring occasionally to promote even baking.

If you’d like to add additional vegetables, feel free to have whatever you have available.

Carrots and mushrooms work well here, too!

What You Need to Make Vegan Mole Sauce

Here’s what you need to make the mole sauce:

avocado oil
small onion
garlic
chili powder
cumin
cinnamon
coriander
Himalayan salt
black pepper
vegetable broth
almond butter
raisins
Navitas Organics Raw Cacao Powder

That’s it!

How to Make No-Sugar-Added Chocolate Mole Sauce

While the vegetables are roasting, prepare your mole sauce.

If you’ve never had mole sauce, you’re in for a treat.

It’s basically like a creamy savory chocolate gravy for your eats.

Yes, cacao is an important flavor profile in mole sauce along with the spiciness of the chili powder!

It makes for a unique sauce that is common in traditional Mexican cuisine.

My version is thick, rich, and creamy packed with healthy fats, protein, and antioxidants.

First, place a medium saucepan over medium heat.

Once it’s warm, add the avocado oil, diced onion, and garlic and sauté them for 4-5 minutes, until the onion is translucent.

In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, salt, and black pepper.

Reduce the heat to low and stir in the seasoning mix.

Stir for 1 minute, then deglaze the pan with vegetable broth.

How to Make Vegan Chocolate Mole Sauce

Add the cooked onion and seasoning mixture to a large food processor or a high-speed blender along with the almond butter, raisins, cacao powder, and vegetable broth.

I used Navitas Organics Raw Cacao Powder to add an intriguing hint of cacao to this recipe.

Their organic cacao powder is packed with nutrients and a rich chocolate-y flavor that goes *way* beyond dessert!

Process the mixture until it’s totally smooth and creamy.

Pour the sauce back into the same saucepan (yay, saving dishes!) and bring the mixture to a low boil.

Reduce the heat to low and simmer, uncovered, for about 15 minutes.

You want the sauce to be thick and bubbling!

How to Serve Vegetable Mole Sheet Pan Meal

Enjoy this Vegetable Mole Sheet Pan Meal as a cozy plant-based meal prep dinner for winter months.

To serve the meal, plate the roasted vegetables and chickpeas served solo or over rice or quinoa.

Top everything with a generous amount of the warm mole sauce and serve immediately.

I like to add a sprinkle of fresh thyme on top for color and flavor.

Store the leftover roasted vegetables and mole sauce in the refrigerator for up to one week and reheat before serving.

This meal reheats well in the microwave for days to come!

Enjoy!

More Vegan Sheet Pan Meals

I Want to Hear From You

If you make this Vegetable Mole Sheet Pan Meal recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren