Feeling "inspiralized?" Learn more about veggie noodles from the founder of the Inspiralized blog, Ali Maffucci.
Do you prefer ketchup to other sauces? We've got you covered with this clean, homemade version.
- Cook Time
- Prep Time
- 1 large jicama, peeled
- 1/4 cup olive oil, divided
- 1 tsp garlic powder (TRY: Simply Organic Garlic Powder)
- 1/4 tsp each chile powder, ground cumin, dried oregano and dried thyme
- 1 15-oz jar roasted red bell peppers, drained
- 2/3 cup blanched unsalted almonds
- 1 tbsp red wine vinegar
- 1/2 tsp paprika
- 2 large cloves garlic
- Pinch each sea salt and ground black pepper
- 2 tbsp finely chopped fresh flat-leaf parsley leaves
- Preheat oven to 400°F. Secure jicama in a spiral slicer and turn the crank to create noodles. Using a sharp knife, cut jicama noodles into 2- to 3-inch pieces.
- In a large bowl, toss jicama noodle pieces with 1 tbsp oil. Sprinkle with garlic powder, chile powder, cumin, oregano and thyme; toss to coat. Spread jicama pieces in an even layer on a large rimmed parchment-lined baking sheet. Bake for 25 to 30 minutes, turning halfway, until golden and crispy.
- Meanwhile, in a food processor or blender, place roasted bell peppers, almonds, remaining 3 tbsp oil, vinegar, paprika, garlic cloves, salt and black pepper; purée until smooth.
- Transfer jicama fries to a serving platter. Sprinkle parsley over fries and serve with pepper sauce for dipping.
- Serving Size: 2/3 c fries, 1/6 of sauce
- Calories: 240
- Carbohydrate Content: 23 g
- Fat Content: 15 g
- Fiber Content: 12 g
- Protein Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 136 mg
- Sugar Content: 4 g
- Polyunsaturated Fat Content: 3 g