Vegan Tinga Rice Bowl
Ingredients
- 1 1/2 cups Mahatma® White Rice
- 1 1/2 cups tomato sauce
- 2 chipotle peppers in adobo sauce, chopped
- 1 onion, coarsely chopped
- 3 cloves garlic
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 1/2 tsp salt, divided
- 1/4 cup olive oil
- 2 cans (14 oz each) hearts of palm, drained, rinsed and shredded
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tbsp lime juice
- 8 cups mixed salad greens
- 1 1/2 cups frozen corn, cooked
- 2 ripe avocados, halved, pitted, peeled and chopped
- 1 1/2 cups salsa
- 1/4 cup torn cilantro leaves
Instructions
Perfect for lunch or dinner, this simple and tasty tinga dish is loaded with zesty tomato and chili flavor over a bed of fluffy white rice.
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, in a blender, purée tomato sauce, peppers, onion, garlic, chili powder, cumin, and 1 tsp salt until smooth.
Step 3
Heat oil in a large skillet set over medium-high heat. Cook hearts of palm, chickpeas, and remaining salt for 5 to 8 minutes or until they 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.
Step 4
Top salad greens with rice, tinga mixture, corn, chopped avocados, salsa, and cilantro.
Recipe Variations
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.
Vegan-Style Tinga
This Vegan Tinga Rice Bowl is the perfect addition to your vegan recipe repertoire. Full of flavor and made with hearty ingredients like chickpeas, hearts of palm, and avocado all atop fluffy Mahatma® White Rice, this full-flavored and nutritient dense rice bowl will be a fast favorite. Enjoy it as a lunch on the go, or as a family dinner.
Tinga is a Mexican dish that is typically made with shredded chicken in a tomato, onion, and chipotle chili in adobo sauce for Chicken Tinga Tacos. This tasty recipe has perfectly substituted the shredded chicken for hearts of palm and chickpeas for an equally delicious, satisfying, and filling meal. The tasty twist with this tinga recipe from the traditional is the addition of greens and corn for added depth and flavor.
Tostada Topping and Taco Filling
Chicken Tinga is typically eaten as a tostada topping or as taco filling and this recipe works well for that too! Buy a package of your favorite tostadas or corn tortillas and load them up with this tasty recipe. Make a full-fledged Mexican meal by serving with some pico de gallo and chips as an appetizer and pair with a side of vegan refried beans and the ever-classic Traditional Mexican Rice with vegetable broth substituted for the chicken broth. You can’t complete the meal without a big helping of dessert. Try one of our favorite arroz con leche Mexican recipes with your favorite dairy alternative!
Vegan Taco Tuesday will be your new favorite day of the week.
If you’re looking to make an international dinner night with friends, try a Spanish Paella recipe or a Chinese style fried rice alongside your tacos instead of Mexican Rice.
