This spicy vegan Buddha bowl has Mexican flavor with Oaxacan Mole sauce. With oil-free roasted sweet potatoes, mushrooms, black beans, and black forbidden rice. A delicious, plant-based meal!
To cook the Rice: Place the rice in a small pot with 2 cups of water. Cover and bring to a boil. Reduce to simmer. Cook until rice is tender, 20-25 minutes. Remove lid, fluff with a fork, and set aside until ready to assemble the bowls.
To Roast the Sweet Potatoes, Oil-Free: Spread the sweet potato wedges onto a sheet pan lined with parchment paper or a non-stick baking mat. Be sure they are in a single layer. Season with salt and pepper. Roast for 25-30 minutes, tossing halfway through. When tender and brown around the edges, remove from the oven. Keep warm until ready to assemble bowls.
To make the Oaxacan Mole Sauce: Whisk together the mole mix and water in a small pot. Gently warm over medium heat to a low simmer. Reduce heat to low. Simmer for 20 minutes, stirring often. Be sure not to let the mole burn! When ready, cover and keep warm until ready to use.
To Saute the Zucchini, Mushrooms, and Black Beans Oil-Free: Heat a large saute pan over high heat. Add the mushrooms and zucchini. Saute, stirring often, until the mushrooms are brown around the edges, about 10 minutes. Add the black beans and cook until hot, 2-3 more minutes. Season with salt and pepper. Remove from the heat. Keep warm until ready to assemble the bowls.
To Assemble the Oaxacan Mole Mexican Bowls: In a large bowl, place ¼ of the black rice, ¼ of the sweet potatoes, and ¼ of the zucchini bean mixture. Pour on about ¼ cup of the mole sauce. Repeat for a total of 4 bowls. Enjoy immediately.