This is a tangy, flavor-packed bowl of hearts of palm ceviche - partially cooked in lime juice and seasoned with chili powder - and other raw veggies and fruits with a spicy ginger dressing atop a bed of warm brown rice. Great for a no-serious-cooking-required type of home cook, and a super bowl of plant-based goodness that'll appeal to those of you who love one-dish meals, fresh produce, and strong, citrus-packed flavors! Also, it's gluten and oil-free, so accessible even for those with more moderate dietary requirements.
Begin by removing the hearts of palm from the can. Drain, but don't rinse them. Shred the hearts of palm with a fork, until you have long, thin strands, and then marinate those in a medium bowl with the lime zest and juice, chili powder, and salt, for about 30 minutes.
Meanwhile, prepare the kale by removing the leaves from the stem, and then sniping the leaves into small ribbons with some scissors. After that, massage the ribbons a bit with your hands to soften them up.Once that's done, into a small mixing bowl, whisk the finely grated fresh ginger with the rice wine vinegar and red pepper flakes. Set aside for later.
Now, appropriately prepare the rest of your garnishes, such as slicing the tomatoes, red onions and jalapeños thinly, as well as sectioning oranges. Also, prepare at least 2 - 3 cups worth (when cooked) of brown rice for a base of the bowl.
Assemble the Hearts of Palm Ceviche in a deep, wide bowl, by laying down brown rice, topping that with kale ribbons, followed by the garnishes around the edges, and the hearts of palm ceviche in the center. Dress the bowl with the ginger dressing, and enjoy!