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

veganricha.com

Marti V

subheading: For the Tinga sauce Hearts of palms:

1 tsp oil

½ ( 0.5) medium white onion

5 cloves of garlic divded, 1 clove chopped

2 ripe tomatoes

2 chipotle chili peppers in adobo sauce

¼ tsp ( 0.25 tsp) oregano

¼ tsp ( 0.25 tsp) thyme

½ tsp ( 0.5 tsp) ancho chili powder optional, use paprika instead

⅓ tsp ( 0.33 tsp) salt or to taste

14 oz ( 396.89 g) can of hearts of palm drained, washed and chopped or shredded

subheading: For the spicy Chickpeas:

15 oz ( 425.24 g) can chickpeas

1 tsp oil

⅓ tsp ( 0.33 tsp) salt or to taste

¼ tsp ( 0.25 tsp) oregano

½ tsp ( 0.5 tsp) ancho chile or chipotle chili powder

½ tsp ( 0.5 tsp) cumin powder

2 tbsp tinga sauce

subheading: 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

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