This month’s “Savor Cooks” recipe uses JICAMA. Try our recipes for Jicama Fries with Chipotle Lime Yogurt and Jicama, Fruit and Walnut Salad.
Don’t forget to check out our Food of the Month post on Jicama.
Jicama Fries with Chipotle Lime Yogurt Dip
Take jicama beyond the crudité platter and bake up some fries. A blend of warm-colored spices (similar to the mix we used on the roasted pumpkin slices last month) and a little time in the oven make for an easy and unique side dish.
Serve the fries with a creamy chipotle lime dip that uses high protein, low fat Greek yogurt as the base. Don’t have chipotle chili in adobo sauce? Substitute a pinch of cayenne pepper, smoked paprika, or chili flakes. Can’t handle the spice? Use fresh herbs or try stirring in a spoonful of tahini for a milder, Mediterranean vibe.
Tip: if you buy a can of chipotle chili in adobo sauce and don’t plan to use it all, spoon it into an airtight container and freeze.
For the Jicama Fries:
- 1 medium jicama, peeled and sliced thinly into “fry” shapes
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Chipotle Lime Yogurt Dip:
- ½ cup plain low fat Greek yogurt
- ½ teaspoon chipotle chili in adobo sauce, chopped fine
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- pinch salt
- 1 ½ teaspoons lime juice
- Heat oven to 400F. Line a baking sheet with a silpat mat or parchment paper.
- Toss jicama slices in a bowl and mix together with olive oil, spices, salt and pepper. Spread onto a baking sheet and roast for 50 to 60 minutes, tossing the “fries” once at the 30 minute mark for even cooking.
- While the jicama is baking, whisk together all the ingredients for the dressing in a small bowl. Pour into a condiment serving dish or ramekin for presentation.
- Serve the jicama “fries” with the dip.
Nutrition Analysis (per serving, with the dip): Total Calories: 162; Total Fat 6 g; Saturated Fat 1 g; Cholesterol 4 mg; Sodium 305 mg; Carbohydrate 23 g; Dietary Fiber 11 g; Protein: 6 g
Jicama, Fruit and Walnut Salad
Jicama is a mild vegetable that pairs well with both savory and sweet preparations. This recipe throws jicama into the fruit salad mix with chopped pear or apple, dried fruit, and walnuts. The variety of crunchy, soft and chewy textures makes for a satisfying and nutrient dense snack. Dust with cinnamon to add a natural sweetness and aroma.
Serve as a snack or atop yogurt or waffles.
- 1 medium jicama, peeled and chopped into cubes
- 2 medium pears or apples, chopped into cubes
- ¼ cup raisins, dried cranberries, or dried cherries
- ½ cup walnut halves, roughly chopped
- ½ teaspoon ground cinnamon
- Combine all ingredients in a medium size bowl. Taste and adjust spices as needed. If not eating right away, can add a squeeze of fresh lemon juice to preserve the color of the cut fruit.
Nutrition Analysis (per serving): Total Calories: 236; Total Fat 10 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 9 mg; Carbohydrate 37 g; Dietary Fiber 12 g; Protein: 4 g