• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Jul 22, 2015 Modified: Jan 6, 2022 | This post may contain affiliate links. Please read my disclosure.

    Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole

    Jump to Recipe
    5 from 1 vote
    1 hour 20 minutes
    Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole - A hearty vegetarian dish with a smoky, complex flavor.

    Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole is a hearty, lively Mexican-inspired vegan dish with complex flavors!

    Photo of Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole in black bowl garnished with cilantro.

    I've been on a roasted red pepper kick lately!  I'm always amazed at the taste transformation that occurs in a red bell pepper when roasted and how it goes from sweet to rich, earthy and complex.  Perfect for Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole!

    The best and tastiest roasted red bell pepper is one that you roast yourself.  It's not a complicated process, it's just time-consuming.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Tips for roasting peppers:
    • What is a mole (moh-lay)?
    • More great satisfying vegan meals you'll love!
    • Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Tips for roasting peppers:

    You can roast peppers under a broiler, but you'll need to watch them closely.  Another roasting option is to hold them over a gas flame, but that takes too much time for me.  I prefer a hands-off method, so instead, here's what I do:

    • I roast them in a super-hot 450-degree oven near the heating element (which in my oven is at the top).  It takes a little longer, but I don't have to watch them as closely.
    • Turn as necessary to char them evenly.
    • As they blacken and blister, you'll see the skin start to pull away from the rest of the pepper.
    • Immediately upon removing from the oven, place a sheet of aluminum foil or another baking sheet over the peppers.  (You want to fully enclose them.)
    • Let them sit for about 20 minutes.  The steam produced will allow the skin to pull off easily.  If some of the skin stays behind here and there, I don't worry about it.  Pull off all you can that comes off easily.
    • When peeling and removing the seeds, resist the urge to do it under running water.  It might make it easier to get the seeds out, but you'll be rinsing away flavor.

    If using roasted red peppers in a jar, make sure they're packed in water--not a brine.  Here's a taste test conducted by The Huffington Post you might find helpful.

    Photo of Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole in cast iron skillet.

    What is a mole (moh-lay)?

    Moles are common in Mexican cuisine and always include some type of chili pepper, nut or seed and various spices.  The preparation can be quite involved and the deep, richly flavored sauce that results is generally best paired with meat or poultry.

    My version with red bell peppers as the base is perfect with vegetables--in this case cauliflower and sweet potatoes--for a satisfying vegan meal.

    Rather than cooking the cauliflower in the sauce, I roast it while the bell peppers steam.  I L-O-V-E roasted cauliflower and feel the texture is better maintained this way.  Simply heat through in the sauce at the end.

    Enjoy!

    Photo of Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole in cast iron skillet garnished with cilantro and sunflower seeds.

    More great satisfying vegan meals you'll love!

    • Vegetables in Thai Red Curry with Sweet Potato Noodles
    • Butternut Squash in Fresh Green Curry
    • Vegan Indian Cauliflower and Chickpea Curry
    • Skillet Chickpea Chilaquiles
    • Healthier Turkish Eggplant Casserole
    • Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
    • Indian Root Vegetable Curry
    • Cauliflower Red Lentil and Potato Curry

    Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole

    5 from 1 vote
    By: Carol | From A Chef's Kitchen
    Cauliflower and Sweet Potatoes in Roasted Red Pepper Mole is a hearty, lively Mexican-inspired vegan dish with complex flavors!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Vegetarian / Vegan Entrees
    Cuisine Southwestern / Mexican
    Servings 4
    Calories 286 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Food Processor
    • Enameled Cast Iron Skillet

    Ingredients
      

    • 3 large red bell peppers - halved and seeded -OR- 1 jar (16-ounce) roasted red bell peppers in water, drained
    • olive oil
    • 1 large head cauliflower - cut into florets
    • salt and freshly ground black pepper
    • 1 tablespoon ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons dried oregano - preferably Mexican
    • 1 teaspoon smoked paprika
    • 1 teaspoon cayenne pepper
    • ½ teaspoon dried thyme
    • ⅓ cup raw sunflower seeds
    • 4 cloves garlic - minced
    • 1 medium onion - finely chopped
    • 2 medium sweet potatoes - peeled and cut into ½-inch cubes
    • 1 cup vegetable broth
    • ¼ cup chopped cilantro plus more for garnish - plus more for garnish
    • Brown rice - for serving

    Instructions
     

    • Preheat oven to 450 degrees. Line a baking sheet with non-stick aluminum foil.
    • Rub red bell peppers with olive oil. Place in the oven and roast for 30-45 minutes or until blackened and blistered. Immediately cover with aluminum foil or baking sheet. Let stand 20 minutes.
    • Peel the peppers and transfer to a food processor or blender. Alternately, drain the jar of peppers and place in a food processor or blender.
    • Reduce oven temperature to 400 degrees.
    • Toss cauliflower with olive oil and season liberally with salt and black pepper. Roast for 15-20 minutes or until slightly tender and lightly browned. Set aside.
    • Combine cumin, coriander, oregano, paprika, cayenne and thyme in a dry, non-stick skillet. Heat over medium-high heat for 30-45 seconds, stirring often until fragrant, being careful not to burn the spices.
    • Remove from heat and transfer to a food processor along with roasted red pepper.
    • Place sunflower seeds in the same non-stick skillet, reduce heat to medium and toast until lightly browned in places, 2-3 minutes. Gently toss the almonds every 30 seconds or so to toast more evenly.
    • Transfer to a food processor, add garlic and process until smooth. Set aside.
    • Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add onion and cook 5-6 minutes, stirring often until softened. Add sweet potatoes, broth and red pepper mole.
    • Bring to a simmer and cook 8-10 minutes or until sweet potatoes are tender.
    • Add cauliflower and cilantro and heat through. Adjust seasoning with salt, black pepper and cayenne if desired.
    • Garnish with cilantro springs and sprinkle with sunflower seeds if desired. Serve immediately with brown rice.

    Notes

    SUBSTITUTIONS:  Blanched, slivered almonds may be used in place of sunflower seeds.
    MAKE AHEAD:  Mole may be made up to 1 day ahead; refrigerate.

    Nutrition

    Serving: 1 | Calories: 286kcal | Carbohydrates: 50g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 372mg | Potassium: 1472mg | Fiber: 13g | Sugar: 16g | Vitamin A: 20577IU | Vitamin C: 265mg | Calcium: 151mg | Iron: 5mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Vegetarian / Vegan Entrees

    • Vegan Thai Red Curry
    • Zucchini Quiche with Feta Cheese and Brown Rice Crust
    • Summer Squash Casserole with Green Chiles
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    1.6K shares
    • Share95
    • Tweet
    • Yummly
    • Email

    Categories: Vegetarian / Vegan Entrees

    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      July 23, 2015 at 10:31 pm

      This is the perfect hearty and flavoursome recipe for me to make for my vegetarian family. I just love all that rich sauce going on!

      Reply
    2. Lauren @ Hall Nesting says

      July 23, 2015 at 6:40 am

      I love roasted peppers and the thought of turning it into a mole is genius!

      Reply
      • Carol says

        July 23, 2015 at 7:25 am

        Thanks, Lauren! I think this is a super-tasty combination. Hope you enjoy!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 95Facebook
    • Pinterest
    1556 shares