ROASTED HEARTS OF PALMS ‘TACO’ SALAD

ROASTED HEARTS OF PALMS ‘TACO’ SALAD

This is my take on a vegan, grain free taco salad. Try this for a simple lunch or even try the roasted hearts of palm as taco filling. Serves 1.

INGREDIENTS:

Roasted Hearts of Palm:
1 can of hearts of palm, drained
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp JF Spicy Salt
1 tsp onion powder
1 tsp oregano
Olive oil
 
Salad:
2 cups romaine lettuce, chopped
¼ cup plant-based cheddar cheese (I like Violife)
¼ cup fresh cilantro, chopped
¼ cup red onion, finely diced
JF Simple Mustard Vinaigrette
JF Spicy Salt, to taste

PROCESS:

Preheat the oven to 400º. Allow your drained hearts of palm to dry out on paper towels for about 1 hour. In a small bowl, combine the garlic powder, cumin, chili powder, smoked paprika, JF Spicy Salt, onion powder, oregano. Mix well. Place the hearts of palm in a large bowl and pour the spice mixture over them. Drizzle with olive oil, using your hands to combine. Make sure everything is evenly coated. Convection roast these until they are golden brown approximately 25-30 minutes.


In a large salad bowl, combine the romaine lettuce, plant-based cheddar cheese, fresh cilantro, and red onion. Add the roasted hearts of palm on top. Dress the salad with my JF Simple Mustard Vinaigrette. Season with JF Spicy Salt and enjoy!