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Vegetable Mole Sheet Pan Meal

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  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 2-3 servings
  • Diet: Vegan

Description

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

Ingredients

Sheet Pan Meal

  • 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

Mole Sauce

  • 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

Instructions

  1. 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 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.
  2. While the vegetables are roasting, prepare your mole sauce. Place a medium saucepan over medium heat. Once it’s warm, add the avocado oil, diced onion, and garlic and sauté for 4-5 minutes, until the onion is translucent.
  3. 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. Pour in ½ cup of broth and scrape the bottom of the pot to deglaze the pan.
  4. Add the 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. Process until the mixture is completely smooth and creamy.
  5. Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. The sauce should be thick and bubbling.
  6. To serve, plate the roasted vegetables and chickpeas served solo or over rice or quinoa. Top with mole sauce and serve warm.
  7. Store the leftover roasted vegetables and mole sauce in the refrigerator for up to one week and reheat before serving.

Notes

Sheet pan meal adapted from Isabella Akshay

Mole sauce adapted from Evolving Table

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dinner, Entree
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free

Find it online: https://www.floraandvino.com/vegetable-mole-sheet-pan-meal/