Pan Roasted
Vegetables with Mole

Main Meals

A Recipe by El Popular

Time to Veg Out. There is nothing easier, tastier, or more nutritious than warm roasted vegetables. El Popular’s Mole sauce transforms plain veggies into a rich and savory meal. This recipe will have any picky eater at your table licking their plate clean.

Let’s Get Started

  • Prep Time: 10 mins

  • Cook Time: 20 mins

  • Makes: 2 servings

Ingredients

  • 1 jar El Popular Mole Paste 8oz. or Powder 4oz.

  • 2-4 cups chicken or vegetable broth

  • 1 small head cauliflower (cut into florets)

  • 1 sweet potato (cubed)

  • ½ butternut squash (peeled and cubed)

  • 1 large red onion (sliced into thick wedges)

  • 2 tablespoons olive oil

  • 3 sprigs fresh thyme

Directions

  • To prepare the Mole sauce, see the “Mole 101” box below.

  • Preheat the oven to 400°F.

  • Add all the vegetables to a sheet pan.

  • Season with oil, salt and thyme.

  • Roast until golden brown and tender, for about 20 minutes.

  • Drizzle Mole sauce over vegetables when cooked, or serve as a dipping sauce on the side.

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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