Pantry Mole Bowl with Seitan, Spinach Salad, and Sweet Potatoes

Name: Pantry Mole Bowl with Seitan, Spinach Salad, and Sweet Potatoes
Yield: Serves 4
Ingredients: 1 cup (175 g) chocolate chips; 1 pound (455 g) seitan, thinly sliced; 2 tablespoons olive oil; 4 cloves garlic, minced; Sliced scallions (white and light green parts only), for garnish; 1 tablespoon fresh lime juice; 4 cups (120 g) fresh spinach; ½ teaspoon salt; Pinch of salt; 1 tablespoon olive oil; Additional adobo from canned chipotles; ½ cup (120 ml) almond butter; 1 cup (240 ml) vegetable broth; 1 onion, roughly chopped; 1½ cups (280 g) cooked black beans, or canned, drained and rinsed; 2 pounds (910 g) sweet potatoes, peeled and cut into ¾-inch (2 cm) chunks; Salt; 3 chipotles, seeded

Preparation info

Serves
4

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

This sauce is such a cheat! There’s no way it should have this much depth—smoky and spicy, a little sweet, with a lovely chocolatey undertone. And it only takes seven ingredients instead of the forty-seven you typically associate with mole. The spinach and black bean salad rests on the bottom and is topped with warm, roasted sweet potatoes and grilled seitan that wilt the salad and turn it into something magical by the time you get your first forkful.

Ingredients

Method

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Bowls & Sautés

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