This hearty vegan rice bowl is made with a tasty combination of shredded hearts of palm and chickpeas tossed in a simple chipotle-tomato tinga sauce all ready in 35 minutes.
Cook rice according to package directions.
Meanwhile, in blender, purée tomato sauce, peppers, onion, garlic, chili powder, cumin, and 1 tsp salt until smooth.
Heat oil in large skillet set over medium-high heat. Cook hearts of palm, chickpeas and remaining salt for 5 to 8 minutes or until start to brown. Stir in blended tinga sauce; bring to boil. Cook for 10 to 15 minutes or until sauce is thickened and hearts of palm and chickpeas are well coated. Remove from heat; stir in lime juice.
Top salad greens with rice, tinga mixture, corn, chopped avocados, salsa and cilantro.
• Substitute canned unripe green or young jackfruit in brine, drained and rinsed, for hearts of palm if desired.
• Top with shredded vegan cheese if desired.
Tinga is a Latin American sauce, originating in Mexico, made with tomatoes or tomato sauce, chipotle chilis in adobo, and sliced onions. It is most commonly prepared in dishes like tostadas, enchiladas or Chicken Tinga Tacos.
However, our version is completely vegan loaded with hearty vegetables and beans like hearts of palm and chickpeas topped with salsa, leafy greens, corn and creamy avocado.
This rice dish may be completely vegan, but it is hearty enough for a filling lunch or dinner and is perfect to add to your list of dishes made with hearty rice and beans. It’s perfect to serve as a side dish to share or make it a main dish at your next Meatless Monday event.
Want to give this dish a bit more whole grain? Cook Carolina® Brown Rice according to package directions and swap in.
These vegetables are harvested from the inner core of certain palm trees, and if you can’t find them at your local grocery store simply swap them with canned unripe green or young jackfruit in brine, drained and rinsed.