No-Cook Jicama Romaine Crunch Bowls with Hearts of Palm and Cilantro Cashew Cream
These no-cook jicama romaine crunch bowls with hearts of palm and cilantro cashew cream are fresh, crisp and satisfying for summer meals.
Some summer meals need to be simple.
No oven.
No long prep.
No heavy sauce.
No complicated steps.
That is exactly why these No-Cook Jicama Romaine Crunch Bowls with Hearts of Palm and Cilantro Cashew Cream work so well for June.
They are crisp, cooling and full of texture, but they still have enough substance to feel like a real meal.
This recipe features several June focus foods: romaine, jicama, hearts of palm, lime, cilantro and cashews. Together, they create a bowl that feels fresh without being flimsy.
It is a warm-weather meal that looks beautiful, tastes bright and comes together quickly.
Why This Recipe Works
The base is crisp romaine.
Romaine gives you freshness and volume, but it is sturdy enough to hold creamy dressing and toppings without wilting immediately.
Jicama adds crunch. It is mild, juicy and refreshing, which makes it perfect for summer bowls.
Hearts of palm bring a tender texture that balances the crisp vegetables.
The cilantro cashew cream is what pulls everything together. It is bright from lime, fresh from cilantro and creamy from cashews.
To make the bowl more filling, add white beans, chickpeas, tofu, eggs, fish or whatever fits your flexitarian plate.
Recipe: No-Cook Jicama Romaine Crunch Bowls with Hearts of Palm and Cilantro Cashew Cream
Servings
Serves 2 as a main meal or 4 as a side
Ingredients
For the Bowls
4 cups chopped romaine
1 cup jicama, peeled and cut into matchsticks
1 cup hearts of palm, sliced
1 cup white beans or chickpeas, rinsed and drained
1/2 cup diced cucumber, optional
1/4 cup chopped cilantro
2 tablespoons chopped cashews
Lime wedges for serving
Black pepper to taste
For the Cilantro Cashew Cream
1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
1/3 cup water, plus more as needed
2 tablespoons lime juice
1/4 cup fresh cilantro
1 small garlic clove
1/4 teaspoon sea salt
Pinch of black pepper
Instructions
- Add the soaked cashews, water, lime juice, cilantro, garlic, sea salt and black pepper to a blender.
- Blend until smooth and creamy. Add more water, one tablespoon at a time, until the dressing reaches your preferred texture.
- Divide the chopped romaine between bowls.
- Add jicama, hearts of palm, white beans or chickpeas, cucumber if using and chopped cilantro.
- Drizzle with cilantro cashew cream.
- Top with chopped cashews and a squeeze of fresh lime.
- Serve immediately.
Simple Variations
Add avocado for more creaminess.
Use chickpeas instead of white beans.
Add grilled tofu or tempeh for extra plant-forward protein.
Add cooked shrimp, salmon or eggs for a flexitarian version.
Turn it into lettuce cups by using whole romaine leaves instead of chopped romaine.
Add chili flakes if you want a little heat.
Healthy Benefits
Romaine adds crunch and freshness while keeping the bowl light.
Jicama brings crisp texture and a refreshing bite.
Hearts of palm add tenderness and make the bowl feel more interesting.
Cashews give the dressing a creamy texture and make the meal feel more satisfying.
Lime brightens the flavor and keeps the bowl from tasting flat.
Cilantro adds fresh herbal flavor that works beautifully with lime and crisp vegetables.
Beans add fiber and plant-forward protein to help the meal feel complete.
Make Ahead Tips
You can make the cilantro cashew cream up to three days ahead and store it in the refrigerator.
Chop the romaine and jicama earlier in the day, but keep everything separate until serving.
Hearts of palm can be sliced ahead and stored in a covered container.
Assemble the bowls right before eating so the romaine stays crisp.
What to Serve With It
This bowl works well with:
A baked sweet potato
A cup of chilled soup
A side of quinoa
A slice of chickpea flour flatbread
Fresh fruit
Sparkling lime water
Nutrition Facts
Estimated nutrition is based on the recipe made with white beans, the optional cucumber included and the full amount of cilantro cashew cream used.
Per Main-Meal Serving
This recipe serves 2 as a main meal.
Calories: 414
Protein: 18 g
Carbohydrates: 48 g
Fiber: 13 g
Total Fat: 20 g
Saturated Fat: 3.5 g
Sodium: 835 mg
Cholesterol: 0 mg
Per Side Serving
This recipe serves 4 as a side.
Calories: 207
Protein: 9 g
Carbohydrates: 24 g
Fiber: 7 g
Total Fat: 10 g
Saturated Fat: 1.8 g
Sodium: 418 mg
Cholesterol: 0 mg
Chickpea Variation
If you use chickpeas instead of white beans, the bowl will be slightly higher in calories, fat and fiber.
Estimated nutrition per main-meal serving with chickpeas:
Calories: 440–445
Protein: 19 g
Carbohydrates: 51 g
Fiber: 15 g
Total Fat: 22 g
Nutrition Note
Nutrition facts are estimates and may vary based on the brands used, the amount of dressing added and whether you use white beans or chickpeas.
- 4 cups chopped romaine
- 1 cup jicama, matchsticks
- 1 cup hearts of palm, sliced
- 1 cup white beans or chickpeas
- ½ cup diced cucumber (optional)
- ¼ cup chopped cilantro
- 2 tbsp chopped cashews
- Lime wedges, black pepper
- ½ cup raw cashews, soaked 20 min
- ⅓ cup water, plus more
- 2 tbsp lime juice
- ¼ cup fresh cilantro
- 1 small garlic clove
- ¼ tsp sea salt
- Pinch of black pepper
- Add avocado for creaminess
- Swap in chickpeas for white beans
- Add grilled tofu or tempeh
- Add shrimp, salmon, or eggs (flexitarian)
- Use whole romaine leaves as cups
- Add chili flakes for heat
- Cashew cream keeps 3 days refrigerated
- Chop romaine and jicama ahead, store separately
- Pre-slice hearts of palm in a covered container
- Assemble just before eating for crisp romaine
- Baked sweet potato
- Chilled soup
- Side of quinoa
- Chickpea flatbread
- Fresh fruit
- Sparkling lime water
Final Thoughts
This is the kind of June recipe that proves no-cook meals can still feel satisfying.
You get crunch, creaminess, freshness, fiber and bright flavor in one bowl. It is simple enough for a weekday lunch but pretty enough to serve as part of a summer meal spread.
For more plant-forward recipes organized by monthly focus foods, check out my Thrive Beyond 60: The 12-Month Focus Foods Cookbook.
https://payhip.com/ThrivewithPlantBasedFlex/thrive-beyond-60-cookbook
Flex your plant power and keep thriving.