Jicama Nachos

Ingredients

For the nacho cheese

  •   small red bell pepper, seeded and chopped roughly
  • 1 Cup  sunflower seeds, soaked and drained
  • 3 Tablespoons  nutritional yeast
  • 1 1/2 Tablespoon  lemon juice
  • 1 Tablespoon  paprika
  • 1 1/2 Teaspoon  ground cumin
  • 1 1/2 Teaspoon  sea salt
  • 2 Tablespoons  agave
  • 3/4 Cups  water

For the nachos

  •   large jicama, peeled and sliced thinly into chips
  • 1 Cup  fresh salsa
  • 1/2 Cup  fresh guacamole
  • 1/2 Cup  shredded carrots
  • 1/2 Cup  shredded red cabbage
  • 2 Tablespoons  chopped scallions
  • 1/4 Cup  sliced black olives (optional)

Jicama nachos offer a low-fat, un-fried, refreshing, flavorful meal while satisfying your nacho cravings. These are on the menu at SunCafe Organic, located in Studio City, Calif. SunCafe specializes in raw foods and has won many culinary awards.

See all jicama recipes.

Click here to see A Healthy Super Bowl Menu, Part 2.

Directions

For the nacho cheese

Blend all of the ingredients together in a high speed blender until smooth. Set aside.

For the nachos

Distribute the jicama "chips" around a plate. Drizzle on the nacho cheese. Add layers of salsa and guacamole and sprinkle with the shredded carrots, shredded cabbage, scallions, and olives, if using.

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