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5 from 7 votes

Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Bowl
Cuisine: Mexican
Servings: 3
Author: Vegan Richa

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
US Customary - Metric

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

Calories: 883kcal | Carbohydrates: 158g | Protein: 35g | Fat: 14g | Saturated Fat: 1g | Sodium: 677mg | Potassium: 4017mg | Fiber: 29g | Sugar: 41g | Vitamin A: 1240IU | Vitamin C: 36.9mg | Calcium: 207mg | Iron: 12.4mg