2 ratings

Chicken Mole Quinoa Bowl

This protein-packed quinoa bowl is the perfect lunch

Top quinoa with shredded chicken, a pumpkin mole sauce, and piles of vegetables for a healthy, hearty, and simple meal.

This recipe is courtesy of Urban Accents.


  • 1 Pound boneless, skinless chicken thighs
  • Salt, to taste
  • Pepper, to taste
  • 1 Tablespoon olive oil
  • 6 Ounces pumpkin mole sauce, preferably Urban Accents
  • 2 Cups cooked quinoa
  • 1 onion, chopped and sautéed
  • 1 green bell pepper, chopped and sautéed
  • 1 red bell pepper, chopped and sautéed
  • 2 tomatoes, chopped
  • 1 avocado, pitted and chopped
  • 1 Cup corn
  • 1 Cup black beans, rinsed and drained
  • 1 lime, cut into wedges
  • Cilantro, chopped, for garnish


Lightly salt and pepper both sides of the chicken.

Add oil to a sauté pan set over medium heat. Brown chicken on both sides, and then cook for 8 more minutes. Add sauce and bring to a boil. Reduce to a simmer and cook for 20 minutes. Shred the chicken and place it in a separate pot.

To assemble, divide quinoa between 4 bowls. Layer chicken, sautéed vegetables, tomato, avocado, corn, and black beans on top. Drizzle the sauce over the bowl, squeeze with a lime wedge, and sprinkle with cilantro.