Blackened Hearts of Palm Taco Bowls
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
These hearts of palm taco bowls take a plant-based spin on fish tacos. The hearts of palm get marinated in a sweet, smoky spice blend before getting sautéed until golden brown. They then get loaded into a bowl with cilantro lime rice and seasoned black beans before getting topped with a simple cabbage slaw, creamy chipotle sauce, pickled red onion, and avocado.
Ingredients
-
Hearts of Palm
- 1-14 oz can hearts of palm, cut into 1 inch pieces
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp maple syrup
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin
- ¼ tsp salt
- ⅛ tsp cayenne
-
Slaw
- 1 ½ cups shredded cabbage
- 2 tbsp chopped cilantro
- ½ lime, juiced
- salt, to taste
-
Chipotle Sauce
- ⅓ cup raw cashews
- 2 chipotle peppers
- ⅓ cup plant-based milk
- 2 tbsp pickled jalapeno brine
- ¼ tsp salt
-
For Serving
- 1 cup cilantro lime brown rice
- 1 cup black beans, seasoned
- ½ avocado, thinly sliced
- pickled red onion, for serving
Preparation
Hearts of Palm
Stir the spices and maple syrup into 1 tbsp of olive oil. Add hearts of palm, tossing to coat and set aside to marinate while you prepare the other bowl components. When everything else is just about ready, heat 1 tbsp olive oil in a medium pan and add the hearts of palm, gently flaking them apart as they cook. Saute for about 5-8 minutes, tossing occasionally, until they are golden brown on all sides. If spices start to stick to the bottom of the pan just add a little bit of water to deglaze.
Slaw
Add shredded cabbage, cilantro, and lime juice to a large bowl, tossing to combine. Season to taste with salt
Baja Sauce
In a blender, combine raw cashews, chipotle peppers, milk, jalapeño brine, and salt. Puree until smooth.
Assembly
To assemble bowls, add a layer of cilantro lime rice to your serving dish, top with black beans, slaw, hearts of palm, a generous drizzle of chipotle sauce, avocado, and pickled red onion.
