5 from 21 votes
Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice
This vegan Tinga bowl combines shredded hearts of palm cooked in a smoky chipotle tomato sauce with spiced chickpeas, served over Spanish rice with salsa, greens, and a plant-based sour cream or sauce topping. The recipe layers smoky, mildly spicy flavors from chipotle and ancho chili with herbs and garlic, balanced by tender hearts of palm and chickpeas for texture and protein. It offers a hearty meal bowl with complex seasoning and plant-based ingredients.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
3
Calories:
883 kcal
Cuisine:
Mexican
Ingredients
For the Tinga sauce Hearts of palms
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 white onion medium
- 5 cloves garlic divded, 1 clove chopped
- 2 tomatoes ripe
- 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 hearts of palm drained, washed and chopped or shredded, canned
For the spicy Chickpeas:
- 15 oz chickpeas canned
- 1 tsp neutral cooking oil generic cooking oil
- 1/3 tsp salt or to taste
- 1/4 tsp oregano
- 1/2 tsp ancho chili powder 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!
Cup of Yum
Notes
- Jackfruit, soy curls, seitan, or shredded squash can be used as alternatives to hearts of palm in this vegan tinga recipe.
- The nutritional values provided correspond to one serving of the prepared bowl.
- Adjust salt, pepper, and lemon juice at the end to balance flavors to your preference.
Nutrition Information
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 883
% 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.