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: 30 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 30 minutes.
Drizzle Mole sauce over vegetables when cooked, or serve as a dipping sauce on the side.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
