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Mole Black Beans, Mushrooms, and Pico de Gallo Rice Bowl

This well-balanced bowl uses our luscious mole sauce - a shortcut version of the traditional Mexican recipe. Here we have served it with black beans,...This well-balanced bowl uses our luscious mole sauce - a shortcut version of the traditional Mexican recipe. Here we have served it with black beans, sautéed vegetables, brown rice and a zingy pico de gallo salsa for a full-of-fibre plant-based meal. Read more This well-balanced bowl uses our luscious mole sauce - a shortcut version of the traditional Mexican recipe. Here we have served it with black beans, sautéed vegetables, brown rice and a zingy pico de gallo salsa for a full-of-fibre plant-based meal. This well-balanced bowl uses our luscious mole sauce - a shortcut version of the traditional Mexican recipe. Here we have served it with black beans, sautéed vegetables, brown rice and a zingy pico de gallo salsa for a full-of-fibre plant-based meal.

Overview Ingredients Method
Prep time
15 mins
Cook time
30 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegan Pescatarian Vegetarian
Contains
Nuts, Gluten
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

TRY MORE RECIPES using mole sauce

NUTRITION PER SERVING (Read more)

24g
Protein
787kcal
Calories
34g
Total Fat
102g
Carbs
13g
Sugars
24g
Fibre
174mg
Calcium
13%
 
7mg
Iron
39%
 
265mg
Magnesium
63%
 
2365mg
Potassium
50%
 
79mg
Sodium
3%
 
1mg
Vitamin B1
83%
 
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
8.2mg
Vitamin E
55%
 
360mcg
Vitamin B9
90%
 
89mcg
Vitamin A
10%
 
123mg
Vitamin C
137%
 
4.9mg
Zinc
45%
 
73mcg
Vitamin K
61%
 
1.4mg
Copper
156%
 
0.8mg
Vitamin B2
62%
 
10.4mg
Vitamin B3
65%
 
1.1mg
Vitamin B6
65%
 
690mg
Phosphorus
55%
 
Protein: 24g; Calories: 787kcal; Total Fat: 34g; Carbs: 102g; Sugars: 13g; Fibre: 24g; Calcium: 174mg (13%); Iron: 7mg (39%); Magnesium: 265mg (63%); Potassium: 2365mg (50%); Sodium: 79mg (3%); Vitamin B1: 1mg (83%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 8.2mg (55%); Vitamin B9: 360mcg (90%); Vitamin A: 89mcg (10%); Vitamin C: 123mg (137%); Zinc: 4.9mg (45%); Vitamin K: 73mcg (61%); Copper: 1.4mg (156%); Vitamin B2: 0.8mg (62%); Vitamin B3: 10.4mg (65%); Vitamin B6: 1.1mg (65%); Phosphorus: 690mg (55%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegan Pescatarian Vegetarian
Contains
Nuts, Gluten

Ingredients

Serves 2
Metric Imperial
short grain brown rice
water
For the pico de gallo
finely diced
white onion
finely diced or grated
coriander
chopped
red chilli
deseeded and finely chopped
juiced
garlic cloves
finely diced
For the black beans
red chilli powder
white onion
finely diced
white flour
Swaps: almonds (ground)
cocoa powder
water
oregano (dried)
chipotle paste
Swaps: smoked paprika
almond butter
Swaps: peanut butter
Swaps: kidney beans (can)
drained and rinsed
garlic cloves
finely diced
For the sautéed vegetables
chestnut mushroom
finely sliced
red onion
finely sliced
green pepper
finely sliced
To serve
avocado
2cm cubed
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Method

1

Gather and prepare your ingredients.

2

To make the pico de gallo, place the tomatoes, onion, chili, garlic and coriander into a bowl with the lime juice and stir. Add salt to taste. Set aside to let the flavours meld while you make the rest.

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