A dish of roasted vegetables topped with a mole sauce made with Navitas Organics Cacao Powder

Roasted Vegetables with Cacao Mole

This easy sheet pan meal of roasted vegetables and chickpeas is topped off with a delicious mole made with cacao powder. It’s perfect for a cozy winter meal that's packed with nutrients.

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
½ 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
½ tsp. Himalayan salt
½ tsp black pepper
2½ cups vegetable broth
3-4 Tbsp. almond butter
¼ cup raisins
3 Tbsp. Navitas Organics Cacao Powder

DIRECTIONS

Preheat oven to 400°F and line a baking sheet with parchment paper. Place cauliflower, sweet potato, onion, and chickpeas on baking sheet and drizzle with avocado oil. Season with salt and thyme and place in oven for 30-35 minutes, stirring occasionally.
In the meantime, place a medium saucepan over medium heat, add avocado oil, diced onion and garlic, and sauté for 4-5 minutes until onion is translucent.
In a small bowl, whisk together chili powder, cumin, cinnamon, coriander, salt, and pepper. Reduce heat to low and stir in seasoning mix. Pour in ½ cup of broth and scrape bottom of pot to deglaze pan.
Add onion, seasoning mix, almond butter, raisins, cacao powder, and vegetable broth to a large food processor or high-speed blender. Process until mixture is smooth and creamy.
Pour sauce back into saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
Serve roasted vegetables and chickpeas solo or over rice or quinoa. Top with mole sauce and serve warm.

Makes 2-3 servings

 

Submitted by Lauren Price | Flora & Vino

star
Image of Roasted Vegetables with Cacao Mole

Servings

2-3

This easy sheet pan meal of roasted vegetables and chickpeas is topped off with a delicious mole made with cacao powder. It’s perfect for a cozy winter meal that's packed with nutrients.

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
  • ½ tsp. Himalayan sea salt
  • 1 tsp. dried thyme
  • Cacao Mole:

  • 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
  • ½ tsp. Himalayan salt
  • ½ tsp black pepper
  • 2½ cups vegetable broth
  • 3-4 Tbsp. almond butter
  • ¼ cup raisins
  • 3 Tbsp. Navitas Organics Cacao Powder

Rated 3.4 stars by 7 users
Select the stars to rate this recipe.

Directions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper. Place cauliflower, sweet potato, onion, and chickpeas on baking sheet and drizzle with avocado oil. Season with salt and thyme and place in oven for 30-35 minutes, stirring occasionally.
  2. In the meantime, place a medium saucepan over medium heat, add avocado oil, diced onion and garlic, and sauté for 4-5 minutes until onion is translucent.
  3. In a small bowl, whisk together chili powder, cumin, cinnamon, coriander, salt, and pepper. Reduce heat to low and stir in seasoning mix. Pour in ½ cup of broth and scrape bottom of pot to deglaze pan.
  4. Add onion, seasoning mix, almond butter, raisins, cacao powder, and vegetable broth to a large food processor or high-speed blender. Process until mixture is smooth and creamy.
  5. Pour sauce back into saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
  6. Serve roasted vegetables and chickpeas solo or over rice or quinoa. Top with mole sauce and serve warm.