Buffalo Hearts of Palm Stuffed Sweet Potatoes
Ever since I went primarily vegetarian, I’ve been trying to elevate vegetables as much as possible, to get everyone excited to eat more of them! I love buffalo cauliflower (I have a recipe for a buffalo cauliflower salad in my Inspiralized & Beyond cookbook, actually), so I thought, “why not try this with hearts of palm?”
Similar to jackfruit, when the hearts of palm are cooked down, they are easily shredded with two forks (or you can put them in a stand mixer and they’ll shred right up!) Then, top them with whatever flavor you want – here, buffalo sauce – and they absorb all that robust flavor and taste like a hearty meat substitute!
If you want even ‘meatier’ of a texture with these hearts of palm, you can put them underneath the broiler in the oven and let them crisp up a bit, for just 5 or so minutes.
The kicker? The buffalo sauce drenched hearts of palm melt into the warm roasted sweet potatoes for a delicious bite and flavor. Plus, the celery gives it a little needed crunch and balances out the spice of the buffalo sauce. The ranch can be substituted with blue cheese, if you’re not vegan but I love the Tessemae’s Ranch (#notsponsored, just truly love it!)
Any way you make this, you’re going to be amazed by how easy it is to transform hearts of palm into buffalo “meat” and it may give you a new reason to go meatless!
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Buffalo Hearts of Palm Stuffed Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 1 14oz can hearts of palm, drained
- salt and pepper
- ¼ cup vegetable broth or water
- 1/3 cup hot sauce I use Frank’s Red Hot Original
- 1/4 teaspoon garlic powder
- 1/2 tablespoon coconut oil or more, if you don’t like hot buffalo – add another ½ tablespoon
- ¾ teaspoon arrowroot powder
- 1/2 tablespoon water
- ½ avocado
- 1 small celery rib
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil. Prick the sweet potatoes all over with a fork, then place on the foil lined baking sheet. Roast for 45 minutes to 1 hour, depending on how thick the sweet potatoes are (you can fork through them after 45 minutes and if they’re not completely tender, roast for another 15 minutes.)
- While the sweet potatoes bake in the oven, prepare the hearts of palm. In a medium skillet, add the hearts of palm and season with salt and pepper. Add the vegetable broth or water and cook for 5 minutes or until hearts of palm are warmed through and “shredable.” Use two forks or potato masher and “shred” the hearts of palm. Remove from heat and set the pan aside.
- Add the hot sauce, garlic powder, and coconut oil in a small pot and set over medium-high heat. In a small bowl, whisk together the arrowroot powder and water. Add to the hot sauce mixture and stir until thickened. Pour over the shredded hearts of palm and toss together to combine.
- Meanwhile, prepare the remaining ingredients. Cube or dice the avocado and dice the celery. Set aside.
- Remove the sweet potatoes from the oven when they are done cooking and slice open lengthwise to open, keeping the potatoes intact (don’t slice all the way through to the bottom.) Mash the sweet potatoes with a fork. Top with equal amounts of buffalo hearts of palm and top with celery, avocado, and drizzle with Ranch dressing. Serve.
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