Dive into a world of culinary creativity with riced hearts of palm! This versatile, low-carb ingredient is about to transform your kitchen routine, offering quick, healthy meals that don’t skimp on flavor. Whether you’re craving comfort food or fresh, light dishes, these 20 innovative recipes will inspire your next delicious creation. Let’s explore how this pantry staple can become your new favorite go-to!
Riced Hearts of Palm Stir-Fry with Ginger
Forget cauliflower rice—this low-carb stir-fry swaps in riced hearts of palm for a light, satisfying crunch. Flash-cooked with fresh ginger and a savory sauce, it’s a 15-minute dinner hero that’s naturally gluten-free and packed with flavor.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Riced hearts of palm – 2 (14-ounce) cans, drained
– Avocado oil – 2 tbsp
– Fresh ginger – 1 (2-inch) piece, peeled and minced
– Garlic – 2 cloves, minced
– Tamari – 3 tbsp
– Rice vinegar – 1 tbsp
– Sesame oil – 1 tsp
– Green onions – 2, thinly sliced
Instructions
1. Drain the riced hearts of palm in a fine-mesh strainer and press gently with a paper towel to remove excess moisture.
2. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add minced ginger and garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn them.
4. Tip: For maximum flavor, mince the ginger finely so it disperses evenly without overpowering bites.
5. Add the drained riced hearts of palm to the skillet and stir-fry for 4–5 minutes, stirring constantly, until lightly golden and any liquid evaporates.
6. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure the hearts of palm crisp up instead of steaming.
7. Pour in tamari, rice vinegar, and sesame oil, stirring to coat everything evenly.
8. Continue cooking for 2–3 minutes, stirring frequently, until the sauce thickens slightly and clings to the rice.
9. Remove from heat and fold in sliced green onions.
10. Tip: Save a few green onion slices for garnish to add a fresh pop of color and crunch just before serving.
11. Taste and adjust seasoning if needed, but avoid adding salt as the tamari provides ample savoriness.
12. Serve immediately while hot.
This stir-fry delivers a tender yet slightly chewy texture with bright, gingery notes that cut through the umami-rich sauce. Top it with a fried egg or grilled shrimp for a protein boost, or enjoy it straight from the skillet for a quick, veggie-packed meal that feels indulgent without the carbs.
Spicy Riced Hearts of Palm Tacos
Elevate your taco game with these plant-based wonders. We’re swapping meat for riced hearts of palm, crisped in a spicy skillet and piled high. Get ready for a flavor explosion that’ll make you forget all about ground beef.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hearts of palm – 2 (14-ounce) cans
– Olive oil – 2 tbsp
– Taco seasoning – 2 tbsp
– Lime – 1
– Corn tortillas – 8
– Avocado – 1
– Red cabbage – 1 cup, shredded
– Cilantro – ¼ cup, chopped
– Jalapeño – 1, sliced
Instructions
1. Drain the hearts of palm and pulse in a food processor for 10 seconds until rice-like.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the riced hearts of palm to the skillet and cook for 5 minutes, stirring occasionally.
4. Sprinkle taco seasoning over the mixture and cook for 3 more minutes until fragrant and slightly crispy.
5. Squeeze the juice of half the lime over the skillet and stir to combine, then remove from heat.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Slice the avocado and shred the red cabbage while the tortillas warm.
8. Assemble tacos by spooning the spicy hearts of palm mixture onto each tortilla.
9. Top with avocado slices, shredded red cabbage, chopped cilantro, and jalapeño slices.
10. Squeeze the remaining lime half over the assembled tacos just before serving.
Zesty lime cuts through the rich, meaty texture of the hearts of palm, while the crispy edges add satisfying crunch. For a next-level twist, serve them open-faced on a bed of shredded cabbage with extra jalapeño slices and a drizzle of hot sauce.
Lemon Herb Riced Hearts of Palm Salad
Nailing a fresh, low-carb salad that actually satisfies? This Lemon Herb Riced Hearts of Palm Salad is your answer. It’s crisp, zesty, and ready in minutes—no cooking required. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Hearts of palm – 2 (14-ounce) cans
– Lemon – 1
– Extra virgin olive oil – ¼ cup
– Fresh dill – ¼ cup
– Fresh parsley – ¼ cup
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Drain the 2 cans of hearts of palm and rinse them under cold water in a colander.
2. Pat the hearts of palm completely dry with paper towels to prevent a watery salad.
3. Use a box grater to shred the hearts of palm into a large mixing bowl, creating a rice-like texture.
4. Zest the entire lemon directly into the bowl with the riced hearts of palm.
5. Juice the lemon, straining out any seeds, and add 3 tablespoons of juice to the bowl.
6. Mince the 2 cloves of garlic finely and add them to the bowl.
7. Chop the ¼ cup of fresh dill and ¼ cup of fresh parsley, then add them to the bowl.
8. Pour in the ¼ cup of extra virgin olive oil.
9. Add the 1 teaspoon of salt and ½ teaspoon of black pepper.
10. Toss all ingredients together vigorously for 1–2 minutes until fully combined and coated. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.
11. Taste and adjust seasoning if needed, but avoid over-salting as the hearts of palm are naturally briny.
12. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler texture. Tip: For extra crunch, top with toasted almonds just before serving.
You’ll love the light, fluffy texture that mimics rice without the carbs, bursting with bright lemon and fresh herbs. It’s perfect as a side dish or piled into lettuce cups for a quick lunch—refreshingly simple and totally addictive.
Creamy Riced Hearts of Palm Risotto
Ever crave risotto’s creamy comfort without the rice? Enter this game-changer. We’re swapping grains for riced hearts of palm—it’s low-carb, gluten-free, and cooks in minutes. Get ready for a velvety, veggie-packed bowl that’s seriously satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Onion – ½ cup, finely chopped
– Riced hearts of palm – 2 (14-oz) cans, drained
– Vegetable broth – 2 cups
– Nutritional yeast – ¼ cup
– Lemon juice – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add onion and garlic to the skillet. Sauté for 3–4 minutes until fragrant and translucent, stirring frequently to prevent burning.
3. Stir in riced hearts of palm. Cook for 2 minutes to lightly toast, which enhances flavor and reduces moisture.
4. Pour in vegetable broth. Bring to a gentle simmer, then reduce heat to medium-low.
5. Let mixture cook uncovered for 8–10 minutes, stirring occasionally, until most liquid is absorbed and texture is creamy.
6. Remove skillet from heat. Fold in nutritional yeast, lemon juice, salt, and black pepper until fully combined.
7. Taste and adjust seasoning if needed, but avoid over-salting as flavors intensify upon resting.
8. Garnish with fresh parsley just before serving to maintain its bright color and freshness.
Outrageously creamy with a subtle tang from lemon, this risotto has a tender, grain-like bite without the starch. Serve it immediately for peak creaminess, or top with roasted veggies for a hearty twist—it’s versatile enough for weeknights yet elegant for dinners.
Riced Hearts of Palm Sushi Rolls
Unroll your sushi game with this low-carb, high-flavor twist. We’re swapping rice for riced hearts of palm—it’s light, fresh, and ready in minutes. Grab your bamboo mat and let’s roll.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- Hearts of palm – 2 (14-ounce) cans
- Nori sheets – 4 sheets
- Avocado – 1 medium
- Cucumber – 1 medium
- Soy sauce – ¼ cup
- Rice vinegar – 2 tbsp
- Sesame seeds – 1 tbsp
Instructions
- Drain the 2 cans of hearts of palm completely in a colander for 2 minutes.
- Pulse the drained hearts of palm in a food processor for 15 seconds until it resembles rice grains. Tip: Don’t over-process—stop when it’s fluffy, not mushy.
- Transfer the riced hearts of palm to a medium bowl.
- Add the 2 tbsp of rice vinegar to the bowl and mix thoroughly with a fork.
- Slice the 1 medium avocado into thin strips, about ¼-inch thick.
- Slice the 1 medium cucumber into thin matchsticks, about 2 inches long.
- Lay 1 nori sheet shiny-side down on a bamboo sushi mat.
- Spread a quarter of the riced hearts of palm mixture evenly over the nori, leaving a 1-inch border at the top edge.
- Arrange a quarter of the avocado strips and cucumber matchsticks horizontally across the center of the mixture.
- Lift the edge of the mat closest to you and roll it tightly over the filling, pressing firmly as you go. Tip: Use the mat to squeeze the roll into a compact cylinder.
- Repeat steps 7–10 with the remaining 3 nori sheets and filling.
- Slice each roll into 8 even pieces with a sharp knife wiped with a damp cloth. Tip: Wet the knife between cuts for clean slices.
- Arrange the slices on a serving plate and sprinkle with the 1 tbsp of sesame seeds.
- Serve immediately with the ¼ cup of soy sauce for dipping.
Notice the crisp, refreshing bite from the hearts of palm—it’s lighter than traditional sushi rice but just as satisfying. The creamy avocado balances the tangy vinegar, making these rolls perfect for a quick lunch or appetizer. Try stacking them vertically on a platter for a modern, Instagram-worthy presentation.
Garlicky Riced Hearts of Palm Pilaf
Kick your weeknight dinner up a notch with this lightning-fast, low-carb pilaf. Garlicky riced hearts of palm transforms into a fluffy, savory side in under 20 minutes—no grains, no guilt, just major flavor.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 12 minutes
Ingredients
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Riced hearts of palm – 2 (14 oz) cans, drained
– Vegetable broth – ½ cup
– Lemon juice – 1 tbsp
– Fresh parsley – ¼ cup, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large skillet over medium heat for 1 minute.
2. Add minced garlic to the skillet. Sauté for 1 minute, stirring constantly, until fragrant but not browned.
3. Add the drained riced hearts of palm to the skillet. Stir to coat with the garlic oil.
4. Pour in the vegetable broth. Bring the mixture to a simmer.
5. Cook, stirring occasionally, for 8-10 minutes until the liquid is fully absorbed and the “rice” is tender. Tip: For extra fluffiness, avoid over-stirring once the liquid is simmering.
6. Remove the skillet from the heat.
7. Stir in the lemon juice, chopped parsley, salt, and black pepper until fully combined. Tip: Adding the lemon juice off the heat preserves its bright, fresh flavor.
8. Taste and adjust seasoning if necessary before serving. Tip: For a richer flavor, let the pilaf sit off the heat for 2-3 minutes before serving to allow the flavors to meld.
Here’s the magic: the texture is perfectly al dente, mimicking traditional rice without the starch. Each forkful bursts with sharp garlic and a bright, citrusy finish from the lemon. Serve it hot as a bed for grilled shrimp or chicken, or enjoy it chilled the next day as a vibrant, grain-free salad base.
Mediterranean Riced Hearts of Palm Bowls
Out with the old grains, in with the new! These Mediterranean Riced Hearts of Palm Bowls are your fast-track to a fresh, flavor-packed lunch. They’re light, bright, and ready in a flash.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hearts of Palm – 2 (14 oz) cans
– Cherry Tomatoes – 1 cup
– Cucumber – 1 medium
– Red Onion – ¼ cup
– Kalamata Olives – ½ cup
– Feta Cheese – ½ cup
– Extra Virgin Olive Oil – 3 tbsp
– Lemon Juice – 2 tbsp
– Dried Oregano – 1 tsp
– Salt – ½ tsp
Instructions
1. Drain and rinse the 2 cans of hearts of palm thoroughly under cold water.
2. Use a box grater to shred the hearts of palm into a rice-like texture into a large bowl. (Tip: Squeeze out excess moisture with a clean towel for a less watery base).
3. Halve the 1 cup of cherry tomatoes and add them to the bowl.
4. Dice the 1 medium cucumber and the ¼ cup of red onion, then add both to the bowl.
5. Slice the ½ cup of Kalamata olives in half and add them to the bowl.
6. Crumble the ½ cup of feta cheese directly over the mixture.
7. In a small bowl, whisk together the 3 tbsp of extra virgin olive oil, 2 tbsp of lemon juice, 1 tsp of dried oregano, and ½ tsp of salt until fully combined. (Tip: Let the dressing sit for 5 minutes to allow the oregano to bloom and infuse the oil).
8. Pour the dressing over the salad mixture in the large bowl.
9. Toss everything together gently but thoroughly until all ingredients are evenly coated.
10. Divide the mixture evenly between two serving bowls. (Tip: For best flavor, let the assembled bowls rest at room temperature for 10 minutes before serving to allow the flavors to meld).
Fresh and satisfying, the riced hearts of palm provide a tender, grain-free bite that perfectly soaks up the zesty lemon-oregano dressing. Serve it straight from the bowl for a quick lunch, or scoop it into crisp lettuce cups for a fun, handheld appetizer.
Riced Hearts of Palm and Avocado Toast
Whip up a low-carb, high-flavor breakfast that’s ready in minutes. This riced hearts of palm and avocado toast swaps grains for a veggie base, topped with creamy avocado and a zesty kick. It’s crunchy, fresh, and totally Instagram-worthy.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Hearts of palm – 1 (14-ounce) can
– Avocado – 1 large
– Lemon juice – 1 tbsp
– Red pepper flakes – ½ tsp
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Whole-grain bread – 2 slices
Instructions
1. Drain and rinse 1 can of hearts of palm under cold water for 30 seconds.
2. Pat the hearts of palm dry with a paper towel to remove excess moisture.
3. Grate the hearts of palm on the large holes of a box grater into a bowl to create a rice-like texture.
4. Heat 1 tbsp of olive oil in a nonstick skillet over medium heat for 1 minute.
5. Add the riced hearts of palm to the skillet and cook for 5–7 minutes, stirring occasionally, until lightly browned and any liquid evaporates. Tip: Spread it in an even layer for better browning.
6. While cooking, toast 2 slices of whole-grain bread in a toaster or oven at 350°F for 3–4 minutes until crisp.
7. Halve 1 large avocado, remove the pit, and scoop the flesh into a small bowl.
8. Mash the avocado with a fork until slightly chunky, then stir in 1 tbsp of lemon juice and ¼ tsp of salt.
9. Remove the skillet from heat and stir ½ tsp of red pepper flakes into the riced hearts of palm.
10. Spread the mashed avocado evenly onto the toasted bread slices. Tip: Add the avocado right after toasting to prevent sogginess.
11. Top each slice with the warm riced hearts of palm mixture.
12. Serve immediately. Tip: Garnish with extra red pepper flakes for more heat if desired.
Savor the contrast of the crispy toast, creamy avocado, and savory, slightly tangy hearts of palm. The texture is delightfully crunchy with a tender bite, while the lemon juice brightens the rich flavors. Try it as a brunch centerpiece or add a fried egg on top for extra protein.
Thai-Inspired Riced Hearts of Palm Curry
Whip up a creamy, plant-based curry that’s ready in under 30 minutes. This Thai-inspired dish swaps rice for riced hearts of palm, delivering a low-carb twist with bold, aromatic flavors. Skip the takeout—your weeknight dinner just got a major upgrade.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Coconut oil – 1 tbsp
– Yellow onion – ½ cup, diced
– Garlic – 3 cloves, minced
– Red curry paste – 2 tbsp
– Full-fat coconut milk – 1 (13.5 oz) can
– Vegetable broth – ½ cup
– Riced hearts of palm – 2 (14 oz) cans, drained
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
– Salt – ½ tsp
Instructions
1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent and soft, 3–4 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds—don’t let it brown.
4. Add red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
5. Pour in coconut milk and vegetable broth, then bring to a gentle simmer.
6. Reduce heat to medium-low and let the sauce simmer uncovered for 5 minutes, stirring occasionally.
7. Fold in drained riced hearts of palm and cook until heated through, 2–3 minutes.
8. Remove skillet from heat and stir in lime juice, chopped cilantro, and salt.
9. Taste and adjust seasoning if needed—add more lime juice for acidity or salt for balance.
10. Serve immediately in bowls, garnished with extra cilantro if desired.
Light and fluffy, the riced hearts of palm soaks up the rich, spicy coconut sauce without turning mushy. For a crunch, top with roasted peanuts or serve over zucchini noodles. Leftovers taste even better the next day as the flavors meld together.
Riced Hearts of Palm Stuffed Peppers
Whip up a low-carb, high-flavor dinner that’s as easy as it is impressive. Riced hearts of palm steps in for grains, keeping it light and gluten-free. These stuffed peppers bake to tender perfection with a zesty, cheesy filling.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Bell peppers – 4 large
– Riced hearts of palm – 2 cups
– Olive oil – 2 tbsp
– Onion – ½ cup, finely chopped
– Garlic – 2 cloves, minced
– Tomato sauce – 1 cup
– Shredded mozzarella cheese – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the peppers cut-side up in a baking dish.
4. Heat olive oil in a large skillet over medium heat.
5. Add the chopped onion and cook for 3–4 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the riced hearts of palm to the skillet and cook for 5 minutes, stirring occasionally.
8. Pour in the tomato sauce and season with salt and black pepper.
9. Simmer the mixture for 3–4 minutes until slightly thickened.
10. Remove the skillet from heat and stir in ½ cup of shredded mozzarella cheese.
11. Evenly divide the filling among the prepared bell peppers.
12. Top each pepper with the remaining ½ cup of mozzarella cheese.
13. Cover the baking dish with aluminum foil.
14. Bake at 375°F for 20 minutes.
15. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
16. Let the peppers rest for 5 minutes before serving.
Here’s the payoff: the peppers turn tender-crisp, cradling a creamy, tangy filling with a satisfying bite from the hearts of palm. Serve them straight from the oven with a side salad for a complete meal, or slice into rings for a fun, shareable appetizer at your next gathering.
Zesty Riced Hearts of Palm Ceviche
Tired of the same old salads? This Zesty Riced Hearts of Palm Ceviche is your crunchy, bright, no-cook hero. Think fresh, tangy, and ready in minutes—perfect for a quick lunch or a stunning appetizer that looks like you fussed.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Hearts of palm – 2 (14-ounce) cans
– Lime juice – ½ cup
– Red onion – ¼ cup, finely diced
– Jalapeño – 1, seeds removed and finely diced
– Cilantro – ¼ cup, chopped
– Salt – 1 tsp
– Avocado – 1, diced
– Tortilla chips – for serving
Instructions
1. Drain the 2 cans of hearts of palm completely in a colander.
2. Use a box grater to shred the hearts of palm into a large mixing bowl, creating a rice-like texture. Tip: For easier shredding, pat the hearts of palm dry with a paper towel first.
3. Add the ½ cup of lime juice and 1 tsp of salt to the bowl.
4. Stir thoroughly to combine and let the mixture marinate for 10 minutes at room temperature. Tip: The acid ‘cooks’ the hearts of palm, softening them slightly—don’t skip this step.
5. Finely dice ¼ cup of red onion and 1 jalapeño (seeds removed).
6. Chop ¼ cup of fresh cilantro.
7. Add the diced red onion, diced jalapeño, and chopped cilantro to the marinated hearts of palm.
8. Gently fold all ingredients together until evenly distributed.
9. Dice 1 avocado and gently fold it into the mixture just before serving to prevent browning. Tip: For extra creaminess, mash half the avocado before adding.
10. Serve immediately with tortilla chips for scooping.
Oozing with bright lime and a subtle kick from the jalapeño, this ceviche boasts a satisfying crunch that mimics seafood. The creamy avocado chunks melt into the tangy ‘rice,’ creating a lush contrast. For a fun twist, serve it in lettuce cups or pile it high on tostadas for a hearty, gluten-free meal.
Teriyaki Riced Hearts of Palm Skillet
Banish boring dinners with this lightning-fast skillet that swaps rice for riced hearts of palm. Get that sweet-savory teriyaki fix in under 30 minutes—no grains, no guilt, just major flavor. Your new weeknight hero is officially here.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Riced hearts of palm – 2 (14 oz) cans, drained
– Chicken breast – 1 lb, cubed
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Sesame oil – 1 tbsp
– Green onions – 2, sliced
– Sesame seeds – 1 tbsp
Instructions
1. Whisk soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small bowl to make the teriyaki sauce.
2. Heat sesame oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add cubed chicken breast to the skillet in a single layer. Cook for 5–7 minutes, stirring once halfway, until the chicken is golden brown and reaches an internal temperature of 165°F.
4. Pour the prepared teriyaki sauce over the cooked chicken. Let it simmer for 2 minutes until the sauce thickens slightly and coats the chicken.
5. Add the drained riced hearts of palm to the skillet. Stir to combine everything evenly.
6. Cook the mixture for 3–4 minutes, stirring frequently, until the hearts of palm are heated through and have absorbed some of the sauce. Tip: Avoid overcooking to keep the texture crisp-tender.
7. Remove the skillet from the heat. Sprinkle with sliced green onions and sesame seeds.
8. Serve immediately while hot. Tip: For extra crunch, top with additional sesame seeds right before eating.
Nailing that perfect bite, this dish delivers a tender, juicy chicken paired with the light, rice-like texture of hearts of palm—all soaked in a glossy, umami-rich teriyaki glaze. Serve it straight from the skillet for a family-style meal, or pack it cold for a next-day lunch that holds up beautifully without getting soggy.
Riced Hearts of Palm Paella with Seafood
Skip the rice—this seafood-packed paella uses riced hearts of palm for a low-carb, gluten-free twist that’s ready in under 30 minutes. Sizzle shrimp and scallops in a smoky paprika base, then fold in the ‘rice’ for a dish that’s light, bright, and totally craveable. It’s a weeknight win with restaurant flair.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Smoked paprika – 1 tsp
– Saffron threads – ¼ tsp
– Chicken broth – 2 cups
– Riced hearts of palm – 2 (14-oz) cans, drained
– Shrimp – 1 lb, peeled and deveined
– Scallops – ½ lb
– Lemon – 1, juiced
– Parsley – ¼ cup, chopped
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring frequently, until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle smoked paprika and saffron threads into the skillet, toasting for 30 seconds to release their oils.
5. Pour in chicken broth and bring to a boil, then reduce heat to a simmer.
6. Add drained riced hearts of palm and salt, stirring to combine.
7. Simmer uncovered for 10 minutes, stirring occasionally, until the liquid is mostly absorbed.
8. Nestle shrimp and scallops into the mixture in a single layer.
9. Cover the skillet and cook for 5 minutes, or until seafood is opaque and cooked through.
10. Remove from heat and drizzle with lemon juice.
11. Garnish with chopped parsley before serving.
The riced hearts of palm stay tender with a slight bite, soaking up the smoky paprika and briny seafood flavors. Serve it straight from the skillet for a rustic touch, or top with extra lemon wedges and a sprinkle of flaky sea salt to brighten each bite.
Riced Hearts of Palm with Pesto and Cherry Tomatoes
Outsmart your cravings with this genius low-carb swap. Riced hearts of palm mimics the texture of grains perfectly, while a vibrant pesto and sweet tomatoes create a dish that’s both fresh and satisfying. It’s a quick, flavor-packed meal that proves healthy eating doesn’t have to be boring.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hearts of palm – 2 (14-ounce) cans
– Basil pesto – ½ cup
– Cherry tomatoes – 1 pint
– Olive oil – 1 tbsp
– Garlic – 2 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Drain the 2 cans of hearts of palm thoroughly in a colander.
2. Pulse the drained hearts of palm in a food processor for 10 seconds until they reach a rice-like consistency. (Tip: Avoid over-processing to prevent mushiness.)
3. Mince the 2 cloves of garlic finely.
4. Heat 1 tbsp of olive oil in a large skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
6. Add the riced hearts of palm to the skillet and cook for 5 minutes, stirring occasionally.
7. Halve the 1 pint of cherry tomatoes.
8. Add the halved cherry tomatoes to the skillet and cook for 3 more minutes until they soften slightly.
9. Stir in ½ cup of basil pesto until everything is evenly coated.
10. Season the mixture with ½ tsp of salt and ¼ tsp of black pepper, then cook for 1 final minute. (Tip: Taste and adjust seasoning only after adding the pesto, as it can be salty.)
11. Remove the skillet from the heat and let it rest for 2 minutes before serving. (Tip: This allows the flavors to meld together for a richer taste.)
Buttery and tender, the riced hearts of palm soak up the pesto beautifully, while the tomatoes add a juicy pop. Serve it warm as a main dish, or chill it for a refreshing grain-free salad—either way, its bright, herby flavor shines through.
Buffalo Riced Hearts of Palm Bites
A game-changing snack that’s crispy, spicy, and totally plant-based. Forget boring apps—these Buffalo Riced Hearts of Palm Bites pack a punch with zero guilt. Whip them up in minutes and watch them disappear.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Hearts of palm – 2 (14-ounce) cans
– Almond flour – ½ cup
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Buffalo sauce – ½ cup
– Avocado oil – 2 tbsp
Instructions
1. Drain and rinse the hearts of palm thoroughly.
2. Shred the hearts of palm using a box grater or food processor until they resemble rice.
3. Squeeze the shredded hearts of palm in a clean kitchen towel to remove excess moisture—this ensures crispiness.
4. In a bowl, combine the shredded hearts of palm, almond flour, garlic powder, and salt.
5. Mix with your hands until the mixture holds together when pressed.
6. Shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
7. Bake at 400°F for 15 minutes, or until golden and firm to the touch.
8. Heat the buffalo sauce in a small saucepan over medium heat for 2 minutes until warm.
9. Toss the baked bites in the warm buffalo sauce until evenly coated.
10. Return the coated bites to the baking sheet and bake at 400°F for an additional 5 minutes to set the sauce.
11. Drizzle with avocado oil before serving for extra richness.
These bites deliver a satisfying crunch with a tangy, fiery kick that’s perfect for game day or a quick snack. Try serving them with a cool ranch dip to balance the heat, or crumble them over a salad for a spicy twist.
Riced Hearts of Palm and Black Bean Burritos
Sick of boring veggie burritos? Swap rice for riced hearts of palm—it’s low-carb, gluten-free, and ready in minutes. These burritos pack protein and crunch with black beans and fresh veggies. Get your meal prep on with this easy, flavorful twist.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Riced hearts of palm – 2 cups
– Black beans – 1 (15-oz) can, drained and rinsed
– Red bell pepper – 1, diced
– Yellow onion – ½, diced
– Garlic – 2 cloves, minced
– Cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ½ tsp
– Olive oil – 1 tbsp
– Large flour tortillas – 4
– Shredded cheese – 1 cup
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and red bell pepper to the skillet. Sauté for 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn—it turns bitter quickly.
4. Add riced hearts of palm, cumin, chili powder, and salt to the skillet. Cook for 3 minutes, stirring constantly, to warm through and blend flavors.
5. Mix in drained black beans and lime juice. Cook for 2 more minutes until heated. Tip: Squeeze the lime directly into the skillet to catch all the juice.
6. Remove skillet from heat and fold in chopped cilantro.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Tip: Keep them stacked under a towel to stay warm and flexible.
8. Place ¼ of the filling in the center of each tortilla. Top each with ¼ cup shredded cheese.
9. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
10. Serve immediately or wrap in foil to keep warm.
Grab these burritos for a meal that’s satisfyingly crisp from the hearts of palm and creamy from the melted cheese. The lime and cilantro add a bright, fresh kick that balances the smoky spices. Try serving them with a side of salsa or avocado slices for extra creaminess.
Hearty Riced Hearts of Palm Minestrone
Sick of boring soups? This riced hearts of palm minestrone is your new winter hero—packed with veggie goodness and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Carrot – 1, diced
– Celery – 2 stalks, diced
– Vegetable broth – 4 cups
– Diced tomatoes – 1 can (14.5 oz)
– Hearts of palm – 2 cans (14 oz each), drained and riced
– Cannellini beans – 1 can (15 oz), drained and rinsed
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh basil – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion, carrot, and celery to the pot.
3. Sauté vegetables for 5–7 minutes until onions are translucent and carrots soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in vegetable broth and diced tomatoes with their juices.
6. Bring mixture to a boil, then reduce heat to a simmer.
7. Add riced hearts of palm, cannellini beans, oregano, salt, and black pepper.
8. Simmer uncovered for 10 minutes, stirring occasionally.
9. Stir in chopped fresh basil and remove from heat.
10. Ladle soup into bowls and serve immediately.
This soup has a chunky, satisfying texture with the riced hearts of palm mimicking rice perfectly. The broth is savory and herbaceous, with the beans adding creaminess. Try topping it with a sprinkle of nutritional yeast or serving alongside crusty garlic bread for dipping.
Conclusion
My friends, this collection proves riced hearts of palm is a versatile, low-carb superstar for any meal! I hope you’re inspired to whip up something new. Give a recipe a try, then pop back to tell me your favorite in the comments. If you loved this roundup, sharing it on Pinterest would mean the world to me. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
