RECIPE SUMMARY
Roasted Jicama Fauxtato Salad
Makes 6 Servings: Counts towards 2 cups Vegetables, ½ tablespoon Oil, 0.5 ounces Meat
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°F.
In a mixing bowl, add the avocado oil, diced jicama, parsley, garlic, and onion powder and mix to combine.
Spread the jicama on a baking sheet and place in the oven to roast for 25 to 30 minutes, or until tender.
Place the cauliflower in the microwave and steam for 2 minutes, or until tender.
When done, place both the jicama and cauliflower in the refrigerator to cool. Meanwhile, in a small dish, mix together the mayo and spices; slowly incorporate the oil and vinegar and place in the fridge.
Once all ingredients are cooled, combine the dressing with the jicama and cauliflower. Season with salt and pepper to taste, and refrigerate for 30 minutes to 1 hour before serving.
Ingredients
Directions
Preheat the oven to 400°F.
In a mixing bowl, add the avocado oil, diced jicama, parsley, garlic, and onion powder and mix to combine.
Spread the jicama on a baking sheet and place in the oven to roast for 25 to 30 minutes, or until tender.
Place the cauliflower in the microwave and steam for 2 minutes, or until tender.
When done, place both the jicama and cauliflower in the refrigerator to cool. Meanwhile, in a small dish, mix together the mayo and spices; slowly incorporate the oil and vinegar and place in the fridge.
Once all ingredients are cooled, combine the dressing with the jicama and cauliflower. Season with salt and pepper to taste, and refrigerate for 30 minutes to 1 hour before serving.