If you miss having potatoes for breakfast then you absolutely must give this jicama hash a shot. I’ve prepared this very simply, as I’m happy eating it with just a bit of salsa on top. Feel free to dress it up with vegan chorizo, bell peppers, and whatever else you fancy.
Yield: 4
Vegan Keto Jicama Breakfast "Taters"
prep time: 15 Mcook time: 45 Mtotal time: 60 M
ingredients:
- 2 ½ cups water
- 1 ½ teaspoons salt
- 1 medium jicama
- 2 tablespoon avocado oil
- ½ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon onion powder
instructions:
How to cook Vegan Keto Jicama Breakfast "Taters"
- Preheat your oven to 400F. Cover a baking sheet with oil.
- Peel the jicama then dice it.
- Boil water with ½ teaspoon of salt. Add the jicama then cook for 10 minutes.
- Remove the jicama from the water then transfer to a large mixing bowl. Add the avocado oil then toss with the remaining salt, turmeric, garlic powder, paprika, and onion powder.
- Spread the seasoned jicama onto the baking sheet. Bake for 45 minutes, but remember to flip the jicama over halfway through to make sure it bakes evenly.
Calories
129
129
Fat (grams)
7.2
7.2
Carbs (grams)
15.5
15.5
Fiber (grams)
8.3
8.3
Net carbs
7.2
7.2
Protein (grams)
1.3
1.3
Cholesterol (grams)
0
0
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