A healthy and endlessly customizable dish made easy with our pumpkin mole sauce. Jackfruit makes it vegan-friendly!
- Prepare toasted quinoa according to package directions. Add 1/2 - 1 Tbsp Mesa Rosa Chipotle per 1 cup cooked quinoa (use less for less heat). Salt to taste. Set aside.
- Rinse jackfruit in salt water, then in plain water. Heat small amount of oil in a large skillet over medium heat. Add jackfruit and heat 5 minutes, breaking up with spatula for finer shreds.
- Add entire jar of pumpkin mole sauce and simmer on low for 10 minutes, stirring occasionally.
Now Build Your Bowl!
- Add cooked quinoa to a serving bowl and top with jackfruit mole. This is delicious as is, or get creative and add additional toppings! Suggested Add-ins: sliced avocado red cabbage spinach roasted chickpeas toasted pepitas hemp seeds sliced scallions diced mango chopped cilantro black beans thinly sliced radishes corn sauteed onion sauteed peppers