Spicy Cinnamon Roasted Rutabaga
Serves 215 mins prep30 mins cook
This dish features spicy cinnamon roasted rutabaga and kabocha fries seasoned with special spices. It's served with a tangy black garlic mayo dip and complemented by a vibrant arugula and red cabbage salad with sautéed mushrooms, zucchini, pomegranate seeds, fermented kraut, avocado, and drizzle of tahini.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Cut rutabaga and kabocha into fries and season with paleopowder and cinnamon. 3: Roast the fries in the oven for about 30 minutes. 4: Prepare the salad by combining arugula, red cabbage, sautéed mushrooms, zucchini, pomegranate seeds, Veda kraut, and diced avocado. 5: Top the salad with sliced roasted chicken and drizzle with tahini. 6: Serve the fries with black garlic mayo for dipping.View original recipe