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Jicama Nachos Recipe
Dec 27, 2012 @ 6:11 PM
Posted by
Daily Value: 13%
Servings: 6
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 256Daily Value: 13%
Servings: 6
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 12g | 19% |
| Saturated | 1g | 7% |
| Carbs | 32g | 11% |
| Fiber | 16g | 64% |
| Sugars | 7g | 0% |
| Protein | 9g | 19% |
| Sodium | 902mg | 38% |
| Calcium | 75mg | 7% |
| Magnesium | 71mg | 18% |
| Potassium | 802mg | 23% |
| Iron | 3mg | 18% |
| Zinc | 2mg | 15% |
| Vitamin A | 3243IU | 65% |
| Vitamin C | 73mg | 121% |
| Thiamin (B1) | 1mg | 51% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 5mg | 24% |
| Vitamin B6 | 1mg | 26% |
| Folic Acid (B9) | 231µg | 58% |
| Vitamin B12 | 0µg | 0% |
| Vitamin E | 8mg | 39% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 7g | 0% |
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INGREDIENTS
For the nacho cheese:
- 1 small red bell pepper, seeded and chopped roughly
- 1 cup sunflower seeds, soaked and drained
- 3 tablespoons nutritional yeast
- 1 1/2 tablespoons lemon juice
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sea salt
- 2 tablespoons agave
- 3/4 cup water
For the nachos:
- 1 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)
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.
Recipe Details
Servings: 6Special Designations: Vegan, Vegetarian, Healthy
