Sweet Potato, Jicama and Beet Shoestring Fries

SWEET POTATO, JICAMA AND BEET SHOESTRING FRIES

FOOD AS MEDICINE:

Jicama is also known as the Mexican Yam and is a crisp root vegetable that can be used in many different preparations. Jicama is a great source of prebiotics, which help to support a healthy microbiome by fueling beneficial bacteria. Jicama is also a great source of Vitamin C and is delicious in slaws and salads, stir fries and soups, or baked like in this recipe!

INGREDIENTS:

1 large jicama, peeled

1-2 large beets, peeled

1 large sweet potato, peeled

2 Tablespoons avocado or grapeseed oil, divided

1 teaspoon garlic powder

1 teaspoon rosemary, chopped finely

¼ teaspoon black pepper

½ teaspoon sea salt 

DIRECTIONS:

Preheat the oven to 400°F. Line baking sheet with parchment.

Cut jicama, beets and sweet potatoes to fit the needs of your spiralizer. It is a good idea to use the blade that will produce the thickest “noodles.”

Secure vegetable pieces in spiralizer and turn the crank to create noodles. Cut these noodles into 3 inch pieces.

In a large bowl, toss vegetable noodles with 2 tablespoons oil. Sprinkle with garlic, rosemary, sea salt and black pepper. Spread in an even layer on a large rimmed baking sheet.

Bake for 25–30 minutes, turning halfway, until golden and crispy. Serve with Truffle Aioli for dipping.

Makes 6 servings

Nutrition facts serving: 91 Calories, 5g Fat, 11g Carbohydrates, 1g Protein

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