Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice
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Vegan Richa · by Vegan Richa★ 5.0 (8)

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

NUTRITION · PER SERVING45M COOK
CAL 34%·PRO 48%
CARBS 105G62% OF CAL
19G FIBER67G OTHER19G TOTAL SUGAR
FAT 21G28% OF CAL
8G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan bowl with spiced hearts of palm and chickpeas served over Spanish rice with corn and salsa. Hearty, well-seasoned, and completely plant-based.

mainmexicanbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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)
  • 15 oz can chickpeas
  • 1/2 tsp ancho chile or chipotle chili powder
  • 1/2 tsp cumin powder
  • 2 tbsp tinga sauce
  • 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)
PREP
20M
SODIUM
3320MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.