Vegan Fish Taco Bowl from Vegan Bowl Attack

Hearts of palm disguise themselves in this whole-food based vegan fish taco in a bowl! Easy to make and put together, healthy, flavorful and customizable!

I received a free copy of Vegan Bowl Attack cookbook to review, all options are mine.

Meals in a bowl. One of my absolute favorites things! Not only are they quick and easy if you prep all the parts the night before, but this is one of the best ways to avoid the picky eater, no I hate it, refuse to even look at my food tantrum that often ensues in a household that is blessed enough to include that family member.

Giving a little one the freedom and responsibility to build their own dinner, often encourages them to eat their meal because they own it. Now, I’m not guaranteeing anything here since we still have those “moods,” but I can say that the odds are significantly higher!

Jackie from Vegan Yack Attack is pretty much my hero because her new book “Vegan Bowl Attack” is full of amazing meals that my 4 year old will not throw at me, including this vegan fish taco bowl. I owe you a drink Jackie!

First off, Jackie is an incredible human. I am blessed enough to know her through the blogging world, and every time we hang out not only do I laugh constantly but I am blown away by her amazing food.

I still dream about the chili she made at one of our get togethers. So when her book was ready to make it’s debut into the food world, I jumped at the chance to review it. IT. IS. AMAZING. And the photography kinda makes me want to eat the pages!

This recipe, her vegan fish taco bowl, was so so tasty and I love the whole food approach that she takes in making the “fish.” I was blown away by the texture and flavor of the hearts of palm that was the base of it!

Side Note: I tried both a jarred hearts of palm and a canned variety, and by far the canned one was better. The texture is firmer, where the jarred is a little too soft and slimy for me. So keep that in mind.

Fish Taco Bowl Of Dreams

I prepped all of the parts the night before we were having these vegan fish taco bowls for dinner, which made this one of the quickest meals we have ever had! Then, I allowed the kids to build their own (they all loved the “fish” and the little one kept calling it “tita” and screaming for more, he’s a weird one).

I did make two salsas since I am huge on heat and I needed a mild version for the boys, all 4 of them 😉 The tortilla strips came out nice and crispy, so everyone loved using them as chips to scoop up the bowl ingredients. Huge hit!

We will definitely make this again, along with every other recipe in the book. Check out the little hand that wouldn’t stop eating:

Other mouthwatering recipes in Vegan Bowl Attack:

• Loaded Potato Breakfast Bowl
• Tempeh Bacon Hollandaise Bowl
• Scramble Burrito Bowl
• Smoky Corn Chowder Bread Bowl
• Mean Green Ramen
• Spicy Sushi Bowl
• Kimchi Bowl with Red Curry Almond Sauce
• Raw Apple Crisp
• S’mores Pudding Bowl

Leave me a comment and let me know which other recipe you’d like to try! Do you have a tantrum loving human this approach may help? You can also snap a picture and tag me on Instagram, at veggiesdontbite AND #veggiesdontbite. Or you can even find me on Facebook. Let’s spread some bowl love! Now go enter the giveaway so this awesomeness can be all yours!

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

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5 from 1 vote

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Vegan Fish Taco Bowl from Vegan Bowl Attack

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Hearts of palm disguise themselves in this whole-food based vegan fish taco in a bowl! Easy to make and put together, healthy, flavorful and customizable!

Course: Main Course

Cuisine: Mexican

Keyword: fish taco, vegan tacos

Servings: 4 servings

Calories: 270 kcal

Author: Sophia DeSantis

Ingredients

For the cabbage slaw:

• 1 cup (70g) shredded red cabbage
• 1 cup (70g) shredded green cabbage
• 1 cup (110g) grated carrot
• 1/4 cup (60g) vegan mayonnaise (soy-free, if necessary)
• 1 teaspoon white vinegar

For the pico de gallo:

• 1/2 cup (90g) diced tomato
• 1/3 cup (55g) diced red onion
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh jalapeno (optional)
• 1/2 teaspoon lime juice
• Salt and freshly ground black pepper to taste

For the “Fish”:

• 2 cans (14 ounces, or 400 g) hearts of palm , drained
• 2 teaspoons lime juice
• 1/2 teaspoon dulse seaweed flakes
• Pinch of salt

For the assembly:

• 4 small corn tortillas cut into strips
• 1/4 cup (4g) loosely packed fresh cilantro leaves
• 2 tablespoons (11g) sliced fresh jalapeno
• 8 lime wedges

Instructions

To make the cabbage slaw:

1. Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.

To make the pico de gallo:

1. Place all of the ingredients in a bowl, stir together until combined, and then refrigerate for 20 minutes.

To make the “fish”:

1. Preheat the oven to 350°F (176°C, or gas mark 4) and coat a baking sheet with a thin layer of oil or nonstick cooking spray.
2. In a mixing bowl, using two forks or your hands, pull apart the hearts of palm until they appear shredded.
3. Stir in the lime juice, dulse flakes (see note on page 104), and salt until combined and then spread the mixture out on the baking sheet in a single layer.
4. Bake for 12 to 15 minutes until the edges start to turn golden brown.

To assemble:

1. While the “fish” is baking, place the tortilla strips on a baking sheet, brush with a thin layer of oil, and sprinkle with salt.
2. Bake for 10 to 12 minutes until crispy. Divide the slaw, pico de gallo, “fish,” and tortillas among 4 shallow bowls, arranging the components in quadrants.
3. Nestle the cilantro, jalapeño, and lime wedges in with the tortilla strips. Serve immediately.

Recipe Notes

• Gluten-free • Soy-free option • nut-free • Sugar-free
• I made these without oil by simple baking the tortilla strips plain. I didn't use the salt when doing it this way, however you could try using veggie broth to coat if you wanted the salt.
• Tips to prep ahead: Make all parts the night before for a quick and easy meal!
• Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press

Nutrition Facts

Vegan Fish Taco Bowl from Vegan Bowl Attack

Amount Per Serving

Calories 270 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g5%

Cholesterol 0mg0%

Sodium 178mg7%

Potassium 816mg23%

Carbohydrates 44g15%

Fiber 11g44%

Sugar 11g12%

Protein 5g10%

Vitamin A 11820IU236%

Vitamin C 120mg145%

Calcium 159mg16%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.