Hearts of Palm Buddha Bowl– Frisp

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Hearts of Palm Buddha Bowl

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 MCT 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 MCT 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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