veganoMediumFree

Oaxacan Mole Rice Bowl

Name: Oaxacan Mole Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 200 g Rice; 4 cdas Mole paste; 300 ml Vegetable stock; 400 g Black beans; 2 Nopal cactus paddle; 2 Avocado; 40 g Pumpkin seeds; 0.5 bunch Coriander; 1 to taste Salt; 1 cda Vegetable oil

40 min (15 prep + 25 cook) Medium 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

A complete bowl with rice, vegan black mole, black beans, grilled nopales, avocado and toasted pumpkin seeds. Oaxaca in a bowl.

About this recipe

A complete bowl with rice, vegan black mole, black beans, grilled nopales, avocado and toasted pumpkin seeds. Oaxaca in a bowl.

History & Origin

Oaxaca is called 'the land of the seven moles' and is considered the gastronomic capital of Mexico. The black Oaxacan mole is the most complex of all: it can contain up to 30 ingredients, including several types of dried chillies, spices, chocolate, toasted banana and pumpkin seeds. Making a traditional black mole from scratch can take a full day, which is why Oaxacan families jealously guard their own recipes and homemade mole pastes. This bowl recipe uses commercial mole paste as a smart base, which is hydrated and enriched with vegetable stock until a deep, complex sauce is achieved. The grilled nopales contribute the characteristic vegetable texture of Oaxacan cooking: slightly soft on the inside with smoky notes on the outside when well-grilled on a comal. The creamy avocado and toasted pumpkin seeds complete the bowl with contrasting textures. It is a complete, nutritious and satisfying meal that demonstrates that vegan cooking can be as rich and complex as any traditional Mexican dish.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

12g

Protein

52g

Carbohydrates

14g

Fat

10g

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the rice according to the packet instructions with a pinch of salt and a drizzle of oil. Keep warm.
💡 White rice takes about 18 minutes, brown rice about 35 minutes.
2
In a medium saucepan, heat the mole paste over medium heat and add the vegetable stock little by little, stirring constantly until you have a smooth sauce. Cook for 8-10 minutes until slightly thickened.
💡 The ideal consistency is a sauce that coats the back of a spoon.
3
Heat the black beans in a small saucepan with a pinch of salt. Set aside.
4
Grill the nopal strips on a comal or dry frying pan over high heat for 3-4 minutes per side until tender with grill marks. Season with salt.
💡 Drain the nopal after cutting and before grilling to reduce sliminess.
5
Toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes, stirring, until golden. Set aside.
💡 Watch carefully — they burn quickly.
6
Assemble the bowl: a base of rice, beans to one side, grilled nopales, mole sauce drizzled over, slices of avocado, toasted pumpkin seeds and fresh coriander. Serve immediately.
💡 Add the hot mole sauce at the last moment so it does not cool the bowl.