This take on burgers ditches the buns in favor of a collard green wrap and subs in baked carrot fries for the traditional fries that are usually cooked in processed oils.
This balanced recipe from Veronica Bosgraaf's new cookbook, Pure Food, provides protein from yogurt, and fiber, healthy carbs and antioxidants from the sweet potatoes and spices. These "fries" are actually baked with olive oil and curry and you can easily adjust the recipe to serve one or 10!
Jicama, also known as the Mexican potato, has a refreshing crunch that is a perfect backdrop for this herb-and-spice coating. Served as a snack, appetizer or side dish, everyone will be impressed with this not-fried, lower-carb take on curly fries.