Description
Hearts of palm are the pantry friendly star of this easy vegan “fish” taco bowl! Topped with a quick salsa fresca for more summery feel!
Ingredients
- 4 cups of cooked brown rice (or rice of choice)
- 796 ml canned hearts of palm (drained)
- 2 tsp lime juice
- 5 seaweed snack sheets (or 1 tbsp of dulse flakes)
- 2 cups corn kernels
Salsa Fresca (Pico de Gallo)
- 1 large tomato, diced*
- 1/3 cup red onion, diced*
- 1/2 red hot thai chili pepper, deseeded (or serrano pepper)
- 1 tsp lime juice
- 1/2 cup fresh cilantro leaves, chopped*
- salt & pepper to taste
Optional Dressing
*Fresh Ingredients you need that are not part of our pantry and freezer tips.
Instructions
*see notes for how to cut out the cooking time and make this a really QUICK recipe!
- If your rice isn’t cooked, begin by cooking it as per the package instructions.
- Preheat your oven to 350 degrees F (alternatively, you can brown the hearts of palm in a skillet on the stove-top).
- Drain your hearts of palm and use your fingers or a fork to flake the pieces until they resemble flaked white fish. If the pieces in your can are a little harder you can use a food processor being careful not to over-pulse the hearts of palm into a mush.
- Add the lime juice and shredded seaweed snack sheets (or dulse flakes) to the hearts of palm and stir. Spread the hearts of palm on a baking sheet prepared with parchment paper or a silicone mat. Bake for 18-25 minutes (giving it a stir at the 15 minute mark) until slightly browned and a little drier.
- While the rice and hearts of palm cook, char your corn in a dry pan over medium heat for about 10 minutes until the kernels are nicely browned. If you’re making the salsa fresca and cilantro lime vinaigrette you can prepare them now as well.
- When all the elements are cooked, serve by spooning the rice into your bowls, top with charred corn, then hearts of palm, and then the salsa fresca. Drizzle with vinaigrette and serve with tortilla chips or toasted tortilla on the side. Enjoy!
Notes
Approximate Cost: CAD $13.37 ($3.34/serving) with the salsa fresca AND cilantro lime vinaigrette. Roughly: $10.00 for the main bowl, $1.65 for the salsa fresca, and $1.70 for the cilantro lime vinaigrette.
Cost Comparison: 4 frozen tilapia fillets would cost us approximately $5.76 vs. $5.79 for the 796 ml hearts of palm.
Hearts of palm can be eaten raw so to make this a really QUICK recipe, toss the hearts of palm in the lime juice and seaweed. Instead of charring the corn, add it straight in. Store-bought salsa, canned beans, avocado, or any other veggies you have on hand can be tossed on instead of the salsa fresca. Make a quick vinaigrette, drizzle the bowl with more lime juice or even use a hot sauce instead of the cilantro lime vinaigrette. AND serve over a leafy green if you don’t have time to cook a grain!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: American