Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
3
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Calories
883 kcal
-
Cuisine
Mexican
Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice
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Vegan Tinga Bowl with Hearts of palm, Vegan tinga de pollo, mexican spiced chickpeas, spanish brown rice, corn, salsa and vegan sour cream. Gluten-free soy-free recipe. Can be made nut-free.
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Ingredients
For the Tinga sauce Hearts of palms
- 1 tsp oil
- 1/2 medium white onion
- 5 cloves of garlic divded, 1 clove chopped
- 2 ripe tomatoes
- 2 chipotle chili peppers in adobo sauce
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/2 tsp ancho chili powder optional, use paprika instead
- 1/3 tsp salt or to taste
- 14 oz can of hearts of palm drained, washed and chopped or shredded
For the spicy Chickpeas:
- 15 oz can chickpeas
- 1 tsp oil
- 1/3 tsp salt or to taste
- 1/4 tsp oregano
- 1/2 tsp ancho chile or chipotle chili powder
- 1/2 tsp cumin powder
- 2 tbsp tinga sauce
Other bowl contents
- 1 recipe Spanish Rice I made the recipe with brown rice for this bowl salsa corn, cilantro, spinach or lettuce
- salsa corn, cilantro, spinach or lettuce
- vegan sour cream or cashew sour cream, or or nacho cheese sauce or guacamole
- salt pepper, lemon juice as needed
Instructions
- Make the tinga sauce: Heat oil in a skillet over medium heat. Add onions and 1 clove of garlic and a pinch of salt. Mix and cook until translucent. About 5 minutes. Stir occasionally.
- Blend the tomato, chipotle chili pepper, rest of the garlic, oregano, thyme, ancho chili powder and blend until well pureed. Add the blend to the skillet and cook for 4 to 5 minutes or until it thickens and the garlic smells cooked. Reserve 2 tbsp of the sauce for the chickpeas.
- Add shredded hearts of palm, salt and 1/4 cup water to the skillet, mix, cover and cook for 6 to 7 minutes, Stir once in between. Taste and adjust salt and spice.
- Make the chickpeas. Add oil to a skillet over medium heat. Add drained chickpeas and toss. Add salt, spices and toss well to coat. Add the 2 tbsp tinga sauce, mix, cover and cook for 4 to 5 minutes until the chickpeas soften and sauce dries out and sticks to the chickpeas. Taste and just salt and spice. Add a dash of lemon juice, toss and add to the serving bowl. Or use re-fried beans instead.
- Prepare the spanish rice or plain brown rice. Prepare salsa and corn. Toast the corn on a skillet if needed and toss with salt and pepper. (optional)
- Layer the bowl as you like with greens/lettuce, tinga hearts of palm, spiced chickpeas, rice, salsa and corn. Dress with vegan sour cream or guacamole. Serve!
Notes
- Variations: use jackfruit, soy curls, seitan, squash or other shreddable stuff to make the vegan tinga
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
883kcal
(44%)
Carbohydrates
158g
(53%)
Protein
35g
(70%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Sodium
677mg
(28%)
Potassium
4017mg
(115%)
Fiber
29g
(116%)
Sugar
41g
(82%)
Vitamin A
1240IU
(25%)
Vitamin C
36.9mg
(41%)
Calcium
207mg
(21%)
Iron
12.4mg
(69%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Calories | 883kcal | 44% |
| Carbohydrates | 158g | 53% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 677mg | 28% |
| Potassium | 4017mg | 85% |
| Fiber | 29g | 116% |
| Sugar | 41g | 82% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 36.9mg | 41% |
| Calcium | 207mg | 21% |
| Iron | 12.4mg | 69% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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