Jicama Fries with Mint Yogurt Dip
Health Fun Fact
Not only is jicama crunchy and delicious, it’s low in carbs, and super high in fibre and in prebiotics (these are what the good bacteria in your gut feed on). If you have access to jicama in your area, I’d definitely try these out! I’d also recommend buying pre-cut jicama if you can find it - Trader Joe’s and Whole Foods both have it
I moved from Canada to California, and there is this vegetable here that’s imported from Mexico that we don’t have in Canada that I’m obsessed with! It’s called jicama, it’s a root vegetable, and I’d pretty much describe the taste as a crisp, savoury apple! I looove eating it raw because of the crunch, but I decided to try something different and make these baked jicama fries with mint yogurt dip, and oh my god!! They turned out so good!
If you don’t have access to jicama, scroll down to the mint yogurt dip and use that as dip for regular or sweet potato fries!
Recipe
Ingredients:
Jicama (I used a whole container of Trader Joe’s pre-cut Jicama)
1 tbsp olive oil
Salt & pepper
Garlic powder
Onion powder
Dill
Paprika
Mint yogurt dip:
1/4 cup yogurt (either non-dairy or greek)
Handful of mint leaves (the more the better)
1 tsp olive oil
A few squirts of lemon juice (to get it to the consistency you want)
Instructions:
Preheat oven to 400
Mix jicama with olive oil, and sprinkle all the spices on
Bake in the oven for 30 minutes, then flip all the pieces over, and bake for another 20-30 minutes
While the jicama fries are baking, chop up the mint leaves finely, and mix all ingredients together for the mint yogurt sauce!
Play around with how much lemon juice you add to get it to the consistency you want
Take the fries out and get dipping!!