Craving something light yet satisfying? Hearts of palm are your secret weapon for creating dishes that dazzle, from quick weeknight dinners to elegant party appetizers. Whether you’re a seasoned chef or a curious newbie, our roundup of 21 delicious recipes will inspire you to explore the versatility of this tropical gem. Let’s dive into a world of flavor that promises to delight your palate any day of the week!
Hearts of Palm Salad with Citrus Dressing
Vibrant and refreshing, this hearts of palm salad with citrus dressing is your go-to for a light, flavorful dish. You’ll love how the tangy dressing complements the crisp hearts of palm, making it a perfect summer side or a standalone lunch.
Ingredients
- 2 cans of hearts of palm, drained and sliced into rings
- A couple of cups of mixed greens
- 1 orange, juiced (about 1/4 cup)
- 2 tablespoons of olive oil
- A splash of apple cider vinegar
- 1 teaspoon of honey
- A pinch of salt and pepper
- 1 avocado, sliced (for serving)
Instructions
- In a large bowl, toss the mixed greens and sliced hearts of palm together.
- In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Tip: For a smoother dressing, you can blend it for a few seconds.
- Drizzle the dressing over the salad and gently toss to coat everything evenly. Tip: Add the dressing just before serving to keep the greens crisp.
- Top the salad with avocado slices for an extra creamy texture. Tip: Squeeze a little lime juice over the avocado to prevent browning.
Kick back and enjoy this salad’s crisp texture and zesty flavor. It’s fantastic with grilled chicken or shrimp for a heartier meal, or serve it in lettuce cups for a fun, handheld option.
Creamy Hearts of Palm Soup
Feeling like something light yet comforting? This creamy hearts of palm soup is your go-to for a quick, satisfying meal that feels a bit fancy without the fuss.
Ingredients
- 2 cans of hearts of palm, drained and roughly chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- A splash of olive oil
- 3 cups of vegetable broth
- 1 cup of heavy cream
- A pinch of salt and pepper
- A couple of sprigs of fresh thyme
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the chopped hearts of palm, stirring to combine with the onions and garlic.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Tip: If you prefer a smoother soup, blend half of it before adding the cream.
- Reduce the heat to low, then stir in the heavy cream and fresh thyme. Let it simmer for another 10 minutes. Tip: Don’t let it boil after adding the cream to prevent curdling.
- Season with a pinch of salt and pepper to taste. Tip: For an extra layer of flavor, garnish with a drizzle of truffle oil before serving.
This soup turns out luxuriously creamy with a subtle, earthy flavor from the hearts of palm. Try serving it with a side of crusty bread for dipping, or top with crispy croutons for added texture.
Hearts of Palm and Avocado Tacos
Oh, you’re going to love these Hearts of Palm and Avocado Tacos. They’re fresh, easy to whip up, and perfect for those nights when you want something light yet satisfying.
Ingredients
- 2 cups of shredded hearts of palm (look for them in the canned veggie aisle)
- 1 ripe avocado, diced
- a couple of corn tortillas
- a splash of lime juice
- a handful of cilantro, chopped
- a pinch of salt
- a drizzle of olive oil
Instructions
- Heat a drizzle of olive oil in a pan over medium heat for about 2 minutes until it’s shimmering.
- Add the shredded hearts of palm to the pan, stirring occasionally, for 5 minutes until they’re slightly golden. Tip: Don’t overcrowd the pan to get a nice sear.
- While the hearts of palm are cooking, warm the corn tortillas in a dry skillet for about 30 seconds on each side. Keep them wrapped in a towel to stay warm.
- In a bowl, gently toss the diced avocado with a splash of lime juice and a pinch of salt. Tip: The lime juice keeps the avocado from browning.
- Once everything’s ready, assemble your tacos. Start with a layer of hearts of palm, then top with the avocado mixture and a sprinkle of cilantro. Tip: For an extra kick, add a dash of hot sauce.
Now, these tacos are all about the contrast—creamy avocado meets the slightly crisp hearts of palm, all wrapped up in a warm tortilla. Try serving them with a side of black beans for a fuller meal.
Grilled Hearts of Palm with Herb Butter
Ever find yourself staring at your grill, wondering what to throw on next? Let me introduce you to something a bit unexpected but utterly delicious—grilled hearts of palm with herb butter. It’s a game-changer for your next BBQ.
Ingredients
- 2 cans of hearts of palm, drained and patted dry
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 1/2 cup of unsalted butter, softened
- A handful of fresh herbs (think parsley, chives, and dill), finely chopped
- A pinch of salt and pepper
Instructions
- Preheat your grill to medium-high, aiming for about 400°F. You want those nice grill marks without burning.
- While the grill heats up, mix the softened butter with the chopped herbs, a splash of lemon juice, and a pinch of salt and pepper. Set aside. Tip: Letting the butter sit for a bit helps the flavors meld.
- Lightly brush the hearts of palm with olive oil. This prevents sticking and adds a subtle flavor.
- Place the hearts of palm on the grill. Cook for about 2-3 minutes per side, or until you see those beautiful grill marks. Tip: Don’t move them around too much to get those perfect lines.
- Once grilled, immediately top with a dollop of the herb butter. The residual heat will melt it beautifully. Tip: Serve extra herb butter on the side for dipping.
Now, imagine biting into that slightly smoky, tender heart of palm, with the herb butter melting all over. It’s a texture and flavor combo that’s hard to beat. Try serving them skewered for easy grabbing at your next gathering.
Hearts of Palm and Artichoke Dip
Now, who doesn’t love a creamy, dreamy dip that’s packed with flavor and perfect for sharing? This Hearts of Palm and Artichoke Dip is your next go-to for gatherings or a cozy night in. It’s easy to whip up and even easier to love.
Ingredients
- a can of hearts of palm, drained and chopped
- a can of artichoke hearts, drained and chopped
- a cup of mayonnaise
- a cup of grated Parmesan cheese
- a couple of cloves of garlic, minced
- a splash of lemon juice
- a pinch of salt and pepper
- a handful of shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F. This ensures it’s just the right temp when your dip is ready to bake.
- In a mixing bowl, combine the chopped hearts of palm, artichoke hearts, mayonnaise, Parmesan cheese, minced garlic, and lemon juice. Mix well to blend all those flavors together.
- Season the mixture with a pinch of salt and pepper. Taste as you go—remember, you can always add more but you can’t take it out!
- Transfer the mixture to a baking dish. Sprinkle the top with shredded mozzarella cheese for that golden, bubbly finish.
- Bake in the preheated oven for about 20 minutes, or until the top is nicely browned and the dip is bubbling around the edges.
- Let it cool for a couple of minutes before serving. This helps the flavors meld together even more.
So creamy, so cheesy, and with just the right amount of tang from the lemon and artichokes. Serve it with crusty bread, crackers, or even veggie sticks for dipping. Seriously, it’s a crowd-pleaser.
Vegan Hearts of Palm Ceviche
Kick off your summer with this refreshing vegan hearts of palm ceviche that’s bursting with flavor and so easy to whip up. Perfect for those hot days when you crave something light yet satisfying.
Ingredients
- 2 cans of hearts of palm, drained and sliced into bite-sized pieces
- 1 cup of cherry tomatoes, halved
- 1/2 a red onion, finely diced
- 1 avocado, diced
- A handful of cilantro, chopped
- Juice of 2 limes
- A splash of olive oil
- Salt to taste
Instructions
- In a large bowl, combine the sliced hearts of palm, cherry tomatoes, and red onion.
- Add the diced avocado and chopped cilantro to the bowl. Tip: Add the avocado last to keep it from getting too mushy.
- Squeeze the lime juice over the mixture and drizzle with a splash of olive oil. Tip: Fresh lime juice is key for that authentic ceviche zing.
- Gently toss everything together until well combined. Season with salt to taste. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
Great for scooping up with tortilla chips or serving over a bed of lettuce for a light meal. The hearts of palm give it a satisfying crunch, while the lime juice brings a bright, tangy flavor that’s irresistibly fresh.
Hearts of Palm Pizza with Arugula
Ready to shake up your pizza night with something a little different? This Hearts of Palm Pizza with Arugula is a game-changer, offering a fresh, tangy twist on the classic pie that’s as easy to make as it is delicious.
Ingredients
- 1 pre-made pizza dough (or your favorite homemade recipe)
- A couple of tablespoons of olive oil
- 1 cup of marinara sauce
- 1 can of hearts of palm, drained and sliced
- A handful of arugula
- A splash of balsamic glaze
- A pinch of red pepper flakes
- 1 cup of shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F. If you have a pizza stone, place it in the oven now to heat up.
- Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, go thinner.
- Brush the dough lightly with olive oil to prevent sogginess from the sauce.
- Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
- Scatter the sliced hearts of palm over the sauce, then sprinkle the mozzarella cheese on top.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to avoid burning.
- Once out of the oven, immediately top with arugula, a drizzle of balsamic glaze, and a pinch of red pepper flakes for a little heat. Tip: The residual heat will slightly wilt the arugula, making it perfectly tender.
Light, fresh, and with a delightful crunch from the hearts of palm, this pizza is a refreshing departure from the usual. Try serving it with a cold glass of white wine for the ultimate summer dinner vibe.
Stuffed Hearts of Palm with Crab Meat
Zesty and unique, this dish is a game-changer for your next dinner party. You’ll love how the tender hearts of palm pair perfectly with the rich, savory crab meat.
Ingredients
- a can of hearts of palm (14 oz), drained and sliced lengthwise
- a cup of lump crab meat
- a couple of tablespoons of mayonnaise
- a splash of lemon juice
- a pinch of salt
- a dash of paprika
- a handful of fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for baking.
- In a bowl, gently mix the crab meat with mayonnaise, lemon juice, and a pinch of salt until just combined. Tip: Overmixing can break the crab meat apart, so be gentle.
- Carefully stuff the sliced hearts of palm with the crab mixture, pressing lightly to fill them well.
- Place the stuffed hearts of palm on a baking sheet and sprinkle with paprika for a bit of color and warmth.
- Bake for about 15 minutes, or until the tops are lightly golden. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
- Garnish with chopped fresh parsley right before serving. Tip: The parsley adds a fresh contrast to the rich flavors.
Enjoy the creamy texture of the crab against the crisp hearts of palm. Serve them on a bed of greens for an elegant appetizer or as a standout side dish.
Hearts of Palm and Shrimp Stir Fry
Alright, let’s dive into making this delicious Hearts of Palm and Shrimp Stir Fry. It’s a quick, flavorful dish that’s perfect for those nights when you want something tasty without spending hours in the kitchen.
Ingredients
- a couple of tablespoons of olive oil
- 1 pound of shrimp, peeled and deveined
- a can (14 oz) of hearts of palm, sliced into rings
- a splash of soy sauce
- a handful of snap peas
- 2 cloves of garlic, minced
- a pinch of red pepper flakes
- a squeeze of lime juice
Instructions
- Heat the olive oil in a large pan over medium-high heat until it shimmers.
- Add the shrimp to the pan, cooking for about 2 minutes on each side until they’re pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
- Toss in the garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- Throw in the hearts of palm and snap peas, stirring everything together for another 2 minutes. Tip: Keep the veggies crisp for the best texture.
- Drizzle the soy sauce and lime juice over the stir fry, giving it a good mix to coat everything evenly. Tip: Adjust the lime juice to your liking for that perfect zing.
- Remove from heat and serve immediately.
Ready to enjoy? This stir fry is a delightful mix of tender shrimp and crisp hearts of palm, with a kick from the red pepper flakes and a refreshing tang from the lime. Serve it over a bed of rice or enjoy it as is for a low-carb option.
Hearts of Palm Pasta with Garlic and Olive Oil
This dish is a game-changer for those nights when you’re craving something light yet satisfying. Hearts of palm pasta with garlic and olive oil is not only easy to whip up but also brings a delightful twist to your pasta routine.
Ingredients
- 1 package of hearts of palm pasta
- A couple of cloves of garlic, minced
- A generous splash of olive oil
- A pinch of red pepper flakes (optional for a bit of heat)
- Salt, just enough to season
- A handful of fresh parsley, chopped (for garnish)
- A squeeze of lemon juice (optional, for a bit of zing)
Instructions
- Heat a large skillet over medium heat and add that generous splash of olive oil.
- Once the oil is warm (but not smoking), toss in the minced garlic. Stir it around for about 30 seconds until it’s fragrant but not browned.
- Add the hearts of palm pasta to the skillet. Give it a good stir to coat it in the garlicky oil.
- Sprinkle in a pinch of red pepper flakes if you’re using them, and a bit of salt. Stir everything together.
- Let the pasta cook for about 2-3 minutes, just until it’s heated through. Tip: Don’t overcook it, or it’ll get mushy.
- Turn off the heat and squeeze a bit of lemon juice over the top if you like. Tip: The acidity brightens up the whole dish.
- Garnish with the chopped parsley before serving. Tip: Fresh herbs make everything better.
Light and flavorful, this pasta has a texture that’s surprisingly similar to traditional noodles but with a unique, slightly tangy taste. Try serving it with a side of crusty bread to soak up any leftover garlic oil on your plate.
Hearts of Palm and Cheese Empanadas
Wow, have you ever tried something so delicious it feels like a party in your mouth? That’s exactly what these Hearts of Palm and Cheese Empanadas are like. Perfect for when you’re craving something cheesy, a bit tangy, and utterly satisfying.
Ingredients
- 2 cups of all-purpose flour
- A pinch of salt
- A stick of cold butter, cubed
- A splash of cold water
- 1 cup of shredded mozzarella cheese
- 1 can of hearts of palm, drained and chopped
- A couple of tablespoons of cream cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. This ensures it’s hot enough to get those empanadas perfectly golden.
- In a large bowl, mix the flour and salt. Add the cold butter cubes and work them into the flour with your fingers until the mixture looks like coarse crumbs. Tip: Keep everything cold for a flaky crust.
- Add a splash of cold water, just enough to bring the dough together. Wrap it in plastic and chill for 30 minutes. This rest period makes the dough easier to handle.
- While the dough chills, mix the mozzarella, chopped hearts of palm, and cream cheese in a bowl. This filling should be creamy but not too wet.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a 5-inch cutter or a bowl.
- Spoon a tablespoon of the filling onto one half of each dough circle. Fold the other half over to create a half-moon shape. Seal the edges by pressing with a fork.
- Brush the tops with beaten egg for that shiny, golden finish. Bake for 20-25 minutes, until they’re golden brown. Tip: Let them cool for a few minutes; the filling will be piping hot.
Delightfully crispy on the outside with a gooey, tangy center, these empanadas are a hit at any gathering. Try serving them with a side of spicy mayo for an extra kick.
Baked Hearts of Palm with Parmesan Crust
Think you’ve tried every veggie dish out there? This baked hearts of palm with a crispy parmesan crust might just surprise you. It’s a simple, flavorful twist on a classic that’s perfect for sharing or savoring all to yourself.
Ingredients
- a can of hearts of palm, drained and sliced into 1/2-inch rounds
- a cup of grated parmesan cheese
- a couple of tablespoons of olive oil
- a pinch of salt
- a sprinkle of black pepper
- a dash of garlic powder
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Arrange the hearts of palm rounds on the baking sheet, making sure they’re not touching.
- Drizzle them lightly with olive oil, then sprinkle with salt, pepper, and garlic powder. Tip: A little oil goes a long way here to help the cheese stick.
- Top each round with a generous amount of grated parmesan cheese. Tip: Press the cheese lightly onto the hearts of palm to ensure it sticks during baking.
- Bake for 15-20 minutes, or until the cheese is golden and crispy. Tip: Keep an eye on them after 15 minutes to prevent burning.
- Let them cool for a couple of minutes before serving. They’ll be hot!
Lightly crispy on the outside with a tender, slightly tangy center, these baked hearts of palm are a game-changer. Try serving them atop a fresh salad or as a unique appetizer at your next gathering.
Hearts of Palm and Tomato Bruschetta
Oh, you’re going to love this twist on classic bruschetta. It’s fresh, it’s tangy, and it’s got that perfect crunch. Perfect for those summer evenings when you want something light but satisfying.
Ingredients
- A couple of ripe tomatoes, diced
- A can of hearts of palm, drained and chopped
- A handful of fresh basil, chopped
- A splash of olive oil
- A tablespoon of balsamic vinegar
- A pinch of salt and pepper
- A baguette, sliced
- A clove of garlic, halved
Instructions
- Preheat your oven to 375°F. This ensures your bread gets perfectly crispy.
- Arrange the baguette slices on a baking sheet. Toast them in the oven for about 5 minutes, or until they’re just golden. Keep an eye on them to prevent burning.
- While the bread is toasting, mix the diced tomatoes, chopped hearts of palm, and basil in a bowl. Tip: Letting this sit for a few minutes helps the flavors meld.
- Add a splash of olive oil and the balsamic vinegar to the bowl. Season with a pinch of salt and pepper. Mix well.
- Once the bread is toasted, rub each slice with the halved garlic clove. This adds a subtle, aromatic flavor that’s key to great bruschetta.
- Spoon the tomato and hearts of palm mixture onto each bread slice. Tip: Don’t overload the bread to keep it from getting soggy.
- Serve immediately. Tip: For an extra touch, drizzle a little more olive oil on top right before serving.
Zesty and refreshing, this bruschetta is all about the contrast between the creamy hearts of palm and the juicy tomatoes. Try serving it with a chilled glass of white wine for the ultimate summer appetizer.
Spicy Hearts of Palm Curry
Back in the kitchen and craving something with a kick? This Spicy Hearts of Palm Curry is your go-to for a quick, flavorful meal that’s as easy to make as it is delicious. Perfect for those nights when you want something hearty without the hassle.
Ingredients
- 2 cans of hearts of palm, drained and sliced into rounds
- A splash of olive oil
- 1 onion, diced
- A couple of garlic cloves, minced
- 1 tbsp of curry powder
- A pinch of red pepper flakes
- 1 can of coconut milk
- A handful of fresh cilantro, chopped
- Salt to your liking
Instructions
- Heat a splash of olive oil in a large pan over medium heat. Tip: Make sure the oil is hot but not smoking to avoid burning the onions.
- Add the diced onion and cook until translucent, about 5 minutes. Stir occasionally to prevent sticking.
- Toss in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
- Sprinkle in the curry powder and red pepper flakes, stirring to coat the onions and garlic. This blooms the spices, deepening the flavor.
- Pour in the coconut milk, stirring to combine everything smoothly. Let it simmer for about 10 minutes to thicken slightly.
- Add the sliced hearts of palm, gently stirring to warm them through. Cook for another 5 minutes. Tip: Hearts of palm are delicate, so stir gently to keep them intact.
- Finish with a handful of chopped cilantro and a pinch of salt, adjusting as needed.
Here’s the deal: this curry is creamy with a spicy kick, and the hearts of palm add a unique texture that’s both tender and slightly crisp. Serve it over a bed of fluffy rice or with some warm naan to soak up all that delicious sauce.
Hearts of Palm and Mushroom Risotto
Perfect for those nights when you’re craving something creamy and comforting but still want to keep it light, this hearts of palm and mushroom risotto is a game-changer. You’ll love how the earthy mushrooms and tender hearts of palm come together in this dish.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1 cup sliced mushrooms (your favorite kind)
- 1 cup hearts of palm, sliced into rounds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- A splash of white wine
- A couple of tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
- Toss in the mushrooms and hearts of palm, cooking for another 5 minutes until they start to brown. Tip: Don’t overcrowd the pan to ensure everything gets nicely caramelized.
- Stir in the Arborio rice, coating it well with the oil and veggies, for about 2 minutes. This step helps the rice toast slightly, adding depth to the flavor.
- Pour in the white wine, stirring constantly until it’s fully absorbed. Tip: Use a wine you’d enjoy drinking for the best flavor.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese, and season with salt and pepper to taste. Tip: Let the risotto sit for a minute off the heat before serving to thicken up perfectly.
Unbelievably creamy with a slight chew from the hearts of palm, this risotto is a delight. Serve it with a sprinkle of extra Parmesan and a side of crispy greens for a complete meal.
Hearts of Palm Fritters with Spicy Aioli
You’ve probably had your fair share of fritters, but these Hearts of Palm Fritters with Spicy Aioli are a game-changer. Perfect for when you’re craving something crispy, creamy, and a little bit spicy.
Ingredients
- 1 can (14 oz) hearts of palm, drained and chopped
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, lightly beaten
- 1/4 cup milk
- A splash of vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp garlic powder
- A couple of dashes of hot sauce
Instructions
- In a large bowl, mix the chopped hearts of palm, flour, cornstarch, baking powder, salt, and pepper.
- Add the beaten egg and milk to the bowl. Stir until just combined. Tip: Don’t overmix to keep the fritters light.
- Heat a splash of vegetable oil in a skillet over medium heat until it shimmers.
- Drop tablespoonfuls of the batter into the hot oil. Flatten slightly with the back of the spoon. Cook for 2-3 minutes per side until golden brown. Tip: Work in batches to avoid overcrowding the pan.
- Transfer the fritters to a paper towel-lined plate to drain any excess oil.
- For the spicy aioli, whisk together mayonnaise, lemon juice, garlic powder, and hot sauce in a small bowl until smooth. Tip: Adjust the hot sauce to your preferred level of spice.
- Serve the fritters warm with the spicy aioli on the side.
Ready to dig in? These fritters are crispy on the outside, tender on the inside, and the spicy aioli adds the perfect kick. Try serving them as an appetizer at your next gathering or enjoy them as a tasty snack any day of the week.
Hearts of Palm and Spinach Stuffed Chicken
Feeling like you need to jazz up your chicken game? This hearts of palm and spinach stuffed chicken is a game-changer. It’s juicy, flavorful, and just fancy enough to impress.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of cups of fresh spinach, roughly chopped
- 1 cup of hearts of palm, drained and chopped
- A splash of olive oil
- 1/2 cup of shredded mozzarella cheese
- 1 tsp of garlic powder
- 1 tsp of onion powder
- Salt and pepper, just a pinch of each
Instructions
- Preheat your oven to 375°F. This ensures your chicken cooks evenly and stays moist.
- In a bowl, mix the spinach, hearts of palm, mozzarella, garlic powder, onion powder, salt, and pepper. This is your stuffing—keep it handy.
- Carefully slice a pocket into each chicken breast. Don’t go all the way through; you’re making a little pouch for the stuffing.
- Stuff each chicken breast with the spinach and hearts of palm mixture. Pack it in there, but don’t overstuff—it’ll leak out while cooking.
- Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Sear them for about 3 minutes per side until they’re golden brown. This locks in the juices.
- Transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken’s internal temperature hits 165°F. Use a meat thermometer to check—it’s a game-changer for perfect chicken every time.
- Let the chicken rest for 5 minutes before slicing. This keeps all those delicious juices inside.
Ready to dig in? The chicken is tender and juicy, with a creamy, tangy stuffing that’s packed with flavor. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal that’s anything but boring.
Hearts of Palm and Quinoa Salad
Ready to whip up something fresh and satisfying? This Hearts of Palm and Quinoa Salad is your go-to for a light yet fulfilling meal that’s packed with flavors and textures you’ll love.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- A pinch of salt
- A couple of hearts of palm, sliced
- A handful of cherry tomatoes, halved
- A splash of olive oil
- A squeeze of lemon juice
- A sprinkle of chopped parsley
Instructions
- Start by rinsing the quinoa under cold water to remove any bitterness.
- In a medium pot, bring 2 cups of water to a boil, then add the quinoa and a pinch of salt. Tip: Stirring occasionally prevents sticking.
- Reduce heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed. Tip: You’ll know it’s done when the quinoa is fluffy and the germ has separated.
- While the quinoa cooks, slice the hearts of palm and halve the cherry tomatoes.
- Once the quinoa is ready, fluff it with a fork and let it cool for a few minutes.
- In a large bowl, combine the cooled quinoa, hearts of palm, and cherry tomatoes.
- Drizzle with a splash of olive oil and a squeeze of lemon juice, then toss gently to mix. Tip: The lemon juice adds a bright flavor that balances the dish.
- Finish with a sprinkle of chopped parsley for a fresh, herby touch.
Crunchy hearts of palm and fluffy quinoa make this salad a textural dream, while the lemon and parsley bring it all together with a zesty freshness. Try serving it over a bed of greens for an extra veggie boost!
Hearts of Palm and Black Bean Burgers
Craving something different for dinner tonight? These Hearts of Palm and Black Bean Burgers are a game-changer, packed with flavor and super easy to whip up.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) hearts of palm, drained and roughly chopped
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp olive oil
- 1 tsp cumin
- A pinch of salt
- A splash of lime juice
- A couple of garlic cloves, minced
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mash the black beans with a fork until they’re mostly smooth but still a bit chunky.
- Add the chopped hearts of palm, breadcrumbs, beaten egg, cumin, salt, lime juice, and minced garlic to the bowl. Mix everything together until well combined. Tip: If the mixture feels too wet, add a little more breadcrumbs.
- Shape the mixture into 4 patties, about 1/2 inch thick. Place them on the prepared baking sheet.
- Brush each patty lightly with olive oil. This helps them get golden and crispy in the oven.
- Bake for 25 minutes, flipping halfway through, until both sides are golden and crispy. Tip: For extra crispiness, you can pan-fry the patties for a couple of minutes on each side after baking.
- Let the burgers cool for a few minutes before serving. Tip: They firm up as they cool, making them easier to handle.
Mmm, these burgers are crispy on the outside, tender on the inside, with a tangy lime kick. Serve them on toasted buns with avocado slices and a dollop of spicy mayo for an extra flavor boost.
Hearts of Palm and Coconut Milk Stew
Let me tell you about this cozy, tropical stew that’s like a hug in a bowl. It’s creamy, it’s dreamy, and it’s packed with flavors that’ll transport you straight to the beach.
Ingredients
- 2 cans of hearts of palm, drained and sliced into 1-inch pieces
- 1 can of coconut milk (go for the full-fat version for extra creaminess)
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 small onion, diced
- A pinch of red pepper flakes (because why not add a little heat?)
- Salt, just enough to bring all the flavors together
- A handful of fresh cilantro, chopped (for that fresh finish)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get nice and warm before adding anything else to avoid sticking.
- Toss in the diced onion and minced garlic. Cook until they’re soft and smell amazing, about 3 minutes.
- Add the sliced hearts of palm to the pot. Give them a good stir to mix everything together.
- Pour in the can of coconut milk, followed by a pinch of red pepper flakes and salt. Tip: Stir gently to combine without breaking the hearts of palm.
- Let the stew simmer on low heat for about 15 minutes. Tip: Keep an eye on it and stir occasionally to prevent the coconut milk from separating.
- Once everything’s heated through and the flavors have melded, turn off the heat and stir in the chopped cilantro.
Great job! You’ve just made a stew that’s creamy with a slight crunch from the hearts of palm. Serve it over a bed of rice or with a side of crusty bread to soak up all that delicious coconut milk goodness.
Hearts of Palm and Roasted Red Pepper Hummus
Absolutely craving something creamy with a bit of a twist? This hearts of palm and roasted red pepper hummus is your go-to for a quick, flavorful dip that’s sure to impress.
Ingredients
- A can of hearts of palm, drained
- A couple of roasted red peppers from a jar
- A splash of olive oil
- A clove of garlic, because why not?
- A tablespoon of tahini
- A squeeze of lemon juice
- A pinch of salt
- A dash of cumin for that smoky vibe
Instructions
- Throw the hearts of palm, roasted red peppers, garlic, tahini, lemon juice, salt, and cumin into your food processor.
- Drizzle in the olive oil while you pulse everything until it’s smooth. Tip: If it’s too thick, add a bit more olive oil or a splash of water to get it just right.
- Taste it and adjust the seasoning if needed. Maybe it wants a bit more lemon or salt? Tip: Always taste as you go—it’s the secret to great flavor.
- Let it chill in the fridge for about 30 minutes before serving. This lets the flavors really come together. Tip: Patience is key here; it’s worth the wait.
Blending the hearts of palm with roasted red peppers gives this hummus a uniquely creamy texture and a sweet, smoky flavor that’s downright addictive. Serve it with pita chips, or get creative by spreading it on a veggie wrap for an extra punch of flavor.
Conclusion
Absolutely delightful, these 21 hearts of palm recipes offer something for every taste and occasion! Whether you’re a seasoned chef or just starting out, we hope this collection inspires your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!
