Jicama Sticks with Spicy Cinnamon Dressing

by Amie on October 21, 2011

It’s not everyday you see a bit of Jicama on your plate.

Or in the food store or farmer’s market, for that matter.

But, I’ve recently fallen in love with it.

Ya see, while I was out in San Diego speaking at BlogHer Conference this past summer, there was a fabulous spread of these cute lil’ white sticks (jicama).

Let’s just say I devoured them.  They were so refreshing and incredible.

Now, I’ve had jicama before but just as a mere topping on a salad, not eaten alone with hummus or salsa.

Well, move over zucchini because I’ve gotta new love.

Enter the pearly white jicama.

So light.

So refreshing.

So mildly sweet yet perfectly satisfying when added to just about any dish.

But I choose to eat it alone.

I mean, why not, right?

It’s easy to create a fun jicama recipe.

Just like I did.

An easy, peasy vegan recipe.

Jicama’s easy to chop up and serve with a side of guacamole, black bean dip, hummus, Greek yogurt or salsa.

Or you can simply sprinkle it with a touch of ground cinnamon, ground flax seeds and lemon juice.

Is your mouth watering yet?

This my friends is almost perfection.

I say almost because I’m not quite sure if I’ve ever tasted perfection.

But this is surely pretty darn close.

Believe me, it’s worth a trip to the specialty market or Whole Foods Market to pick up one of these babies.

Skin it, slice it and bite it.

So crunchy. So fun.

It’s a finger food, which I love.

I swear I could eat every meal with my hands…

(Bad habit).

But fun.

Hehe.

Jicama Sticks with Spicy Cinnamon Dressing

Gluten-Free and Vegan

Serves 2

Ingredients

  • 5 fresh mint leaves, finely chopped
  • 1/4 cup ground flax seeds
  • 1 extra ripe avocado, peeled, pitted and chopped
  • 2 Tbsp. almond butter
  • 1/4 cup rice milk
  • 1/4 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1 Tbsp. balsamic vinegar
  • Pinch of cayenne pepper
  • 1 large jicama, peeled, and sliced into 1/2 inch ‘french fry’ like sticks

Directions

  1. In a food processor, combine mint, flax seeds, avocado, almond butter, rice milk, sea salt and cinnamon; pulse until smooth.  Transfer mixture to a serving bowl for dipping.
  2. In a large bowl, combine balsamic vinegar and cayenne pepper; mix well.  Add jicama; gently toss to combine until jicama is well coated with balsamic mixture.
  3. Arrange balsamic coated jicama sticks on a serving platter. Serve with Spicy Cinnamon Dressing.
  4. Enjoy!

 

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{ 6 comments… read them below or add one }

Alta October 21, 2011 at 1:57 pm

LOVE this. I love jicama. It’s such a perfect refreshing little snack. Also tasty with chili powder and lime juice. Just saying.

Reply

Amie October 21, 2011 at 6:26 pm

Thank you Alta! Your blog is beautiful; thank you for your comment and kind words. I hope you enjoy this fun jicama snack; it’s my new favorite!
xoxo
Happy Friday!

Reply

Nizzy October 21, 2011 at 3:10 pm

I have never heard of jicama before, so I googled it. It’s full name is Pachyrhizus erosus – WHOA! That’s why they called it jicama! haha!

I’m always open to trying new foods. Specifically, veggies because you can never go wrong! This will be on my grocery list next time I go. Thanks for sharing, Amie!

Reply

Amie October 21, 2011 at 6:26 pm

Go for it, girl! Let me know how you like it…I’m obsessed. Hehe; have a fabulous weekend, darling.
xoxo
Aims

Reply

Mari April 4, 2012 at 10:19 am

Amie: I am Mexican and “Jicama” is a very popular ‘snack’ for us. We traditionally eat it like you did it, cut into ‘fries’ with just lime, salt and hot sauce sprinkle over them or made into a salad mixed with fruit: Peel then cube the Jicama, add Orange or Mango segments, again squeeze lime juice over, salt and add dashes of hot pepper sauce like Tapatio (my fav), Cholula or Valentina.

Look at traditional Mexican dishes (not what you find in store/restaurants)- there’s lot’s of healthy dishes!

Reply

Amie April 4, 2012 at 10:47 am

Sounds Amazing Mari; thank you so much for sharing this recipe. Great to hear from you! Have a fabulous day.

Reply

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