Vegan Turmeric Jicama Fries Bowl

Did you know that „jicama“ is also known as „Mexican potato“? I was nowhere near guessing that as I wasn’t even aware of jicamas until recently! They are the perfect candidate for a vegan fries bowl but will definitely need a boost in flavour (hello turmeric!). Also, I’ve been obsessed with homemade pesto and this recipe was merely an excuse to make some more. But let truth be told: it’s so much more fun and healthier than the usual full-of-sugar ketchup!

Since adopting a plant-based lifestyle, I must say that I never really check the amount of food I eat anymore. Veggies are healthy and as long as you’re not using your vegan diet as an excuse to over-compensate with sweet treats, you’re on the right path. I know deep down that my body will tell me to stop eating when it’s full. And it’s ok to have lots of veggies fries! Let’s get this fries party started!

 

vegan bowl with wild rice, jicama fries and spinach pesto

 

vegan bowl with wild rice, jicama fries and spinach pesto

 

vegan bowl with wild rice, jicama fries and spinach pesto

 

Serving: 4 people

Total Time: preparation: 30 minutes, baking time: 45 minutes

 

Ingredients:

Jicama Fries Bowl:

– 1 jicama

– 2 eggplants

– 3 cups wild rice

– 2 tbsp. ground turmeric

– a few fresh cilantro leaves, washed

 

Spinach Pesto Dip:

– 6 cups spinach leaves

– 1 cup pine nuts

– 3 tbsp. olive oil

– 5 cloves of garlic

– 2 cups basil leaves

– juice of 1 lemon

– pinch of salt

 

Directions:

Preheat the oven to 450°F (230°C).

Peel and wash the jicama.

Cut it into fries.

Place on a baking rack.

Sprinkle with turmeric and olive oil, and season with salt.

Toss the fries with the turmeric mixture to coat evenly.

Bake in the oven for 45 minutes.

Bring water to a boil in a large saucepan.

Add salt and cook the wild rice for 45 minutes.

Wash the eggplants and remove the stem.

Cut them lengthwise in 2cm thick slices.

Arrange on another baking rack, season with salt and sprinkle with olive oil.

Bake in the oven for 30 minutes.

Put all the pesto ingredients into your food processor and mix until smooth.

Take the eggplants and jicama fries out of the oven.

Drain the wild rice.

Arrange the roasted eggplants, the jicama fries and the wild rice on 4 plates and place a few tbsp.. spinach pesto in the center.

Enjoy!

vegan bowl with wild rice, jicama fries and spinach pesto

 

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