Hearts of Palm Buddha Bowl
Liquid Coconut Oil

Hearts of Palm Buddha Bowl

Low-Carb Hearts of Palm Fresh Mix Reading Hearts of Palm Buddha Bowl 2 minutes Next Summer Citrus Hearts of Palm Salad
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Ingredients

Serves 2

Base:

  • 1 cup quinoa (cooked)

  • 1 cup fresh baby spinach or mixed greens

Toppings:

  • 1 cup Frisp Hearts of Palm

  • 1 cup roasted sweet potato cubes

  • ½ cup roasted chickpeas

  • ½ avocado, sliced

  • ½ cup shredded purple cabbage

  • ½ cucumber, sliced

Tahini Dressing:

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tbsp Coco Earth Liquid Coconut oil

  • 1 tsp maple syrup or honey

  • 1–2 tbsp warm water (to thin)

  • Salt & pepper to taste

Garnish (Optional):

  • Sesame seeds

  • Fresh parsley or coriander

  • Chili flakes

Instructions

  • Rinse quinoa thoroughly. Cook according to package instructions (usually 1 cup quinoa to 2 cups water). Fluff with a fork and let cool slightly.

  • Toss sweet potato cubes and chickpeas with Coco Earth liquid coconut oil , salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until golden and tender.

  • Drain and rinse the canned Hearts of Palm .Lightly season with a pinch of salt, pepper, and a squeeze of lemon for extra freshness.

  • Whisk tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add warm water gradually until smooth and pourable.

  • Add quinoa as the base. Arrange spinach, roasted vegetables, chickpeas, avocado, cabbage, cucumber, and Frisp Hearts of Palm neatly on top.

  • Drizzle with tahini dressing and garnish with sesame seeds and fresh herbs. Enjoy right away!

 

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