Turmeric Cashew Yogurt Dip
Serves 410 mins prep45 mins cook
A delicious plant bowl featuring grain-free breaded crispy chickpeas, rutabaga fries, and a 5-ingredient turmeric cashew yogurt dip. The chickpeas are roasted with spices and almond flour, while the rutabaga fries are seasoned and roasted to perfection. Enjoy this nutritious and flavorful dish as part of your healthy eating.
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What you need
Instructions
1: Preheat the oven to 450°F for the rutabaga fries and 400°F for the chickpeas. 2: Toss the rutabaga fries in coconut oil, thyme, and salt, then roast for about 30 minutes. 3: Peel the chickpeas, toss them in olive oil, spices, and almond flour. 4: Toast the chickpeas on parchment paper in the oven at 400°F for about 15-20 minutes. 5: For the dip, mix together almond milk yogurt, cashew butter, turmeric, coconut aminos, and liquid aminos or tamari soy sauce.View original recipe