Crispy Chickpeas & Rutabaga Fries
Serves 420 mins prep30 mins cook
Enjoy a delightful plant bowl featuring crispy chickpeas and rutabaga fries, served with a turmeric cashew yogurt dip. This recipe combines seasonal greens, olives, tomatoes, avocado, and hemp seeds for a nutritious meal that’s perfect for families and gatherings.
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What you need
Instructions
1: Preheat oven to 450°F for rutabaga fries. 2: Toss rutabaga in coconut oil, thyme, and salt, then roast for 30 minutes. 3: Preheat oven to 400°F for chickpeas. 4: Peel chickpeas and toss in olive oil, spices, and almond flour. 5: Toast chickpeas on parchment paper for 15-20 minutes. 6: To make the dip, mix almond milk yogurt, cashew butter, turmeric, coconut aminos, and liquid aminos or tamari soy sauce together. 7: Serve crispy chickpeas and fries with the dip alongside greens, olives, tomatoes, avocado, and hemp seeds.View original recipe