Home/Dried Jicama/Recipes
Back to Home

Healthy Recipes using Dried Jicama

Dried Jicama Salad with Citrus Vinaigrette

A refreshing salad featuring rehydrated dried jicama, mixed greens, and a zesty citrus vinaigrette for a light and nutritious meal.

Ingredients
  • 1 cup dried jicama, rehydrated
  • 2 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • Salt and pepper to taste
Instructions
  1. Rehydrate the dried jicama by soaking it in warm water for 30 minutes, then drain and set aside.
  2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and rehydrated jicama.
  3. In a small bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper. Drizzle over the salad and toss to combine.

Spicy Dried Jicama Tacos

These vibrant tacos are filled with spicy rehydrated dried jicama, black beans, and fresh avocado for a healthy twist on a classic dish.

Ingredients
  • 1 cup dried jicama, rehydrated and diced
  • 1 can black beans, rinsed and drained
  • 1 avocado, diced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Corn tortillas
  • Fresh cilantro for garnish
Instructions
  1. Rehydrate the dried jicama and dice it into small pieces.
  2. In a skillet, combine the rehydrated jicama, black beans, chili powder, and cumin. Cook over medium heat for 5-7 minutes.
  3. Serve the mixture in corn tortillas, topped with diced avocado and fresh cilantro.

Dried Jicama and Quinoa Bowl

A nutritious bowl packed with protein-rich quinoa, rehydrated dried jicama, and colorful vegetables, drizzled with a tahini dressing.

Ingredients
  • 1 cup cooked quinoa
  • 1 cup dried jicama, rehydrated and sliced
  • 1/2 cup bell peppers, diced
  • 1/2 cup cucumber, diced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt to taste
Instructions
  1. Rehydrate the dried jicama and slice it thinly.
  2. In a bowl, combine cooked quinoa, rehydrated jicama, bell peppers, and cucumber.
  3. In a separate bowl, mix tahini, lemon juice, and salt. Drizzle over the quinoa bowl and toss to combine.

Dried Jicama Stir-Fry

A quick and healthy stir-fry featuring rehydrated dried jicama, colorful vegetables, and a savory soy sauce for a flavorful meal.

Ingredients
  • 1 cup dried jicama, rehydrated and sliced
  • 1 cup broccoli florets
  • 1 bell pepper, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • 1 garlic clove, minced
Instructions
  1. Rehydrate the dried jicama and slice it into thin strips.
  2. In a large skillet, heat sesame oil over medium-high heat. Add ginger and garlic, sautéing for 1 minute.
  3. Add broccoli, bell pepper, and rehydrated jicama. Stir-fry for 5-7 minutes, then add soy sauce and cook for another minute.

Dried Jicama Smoothie

A nutritious smoothie blending rehydrated dried jicama with spinach, banana, and almond milk for a refreshing and healthy drink.

Ingredients
  • 1 cup dried jicama, rehydrated
  • 1 banana
  • 1 cup spinach
  • 1 cup almond milk
  • 1 tablespoon honey (optional)
Instructions
  1. Rehydrate the dried jicama and place it in a blender.
  2. Add banana, spinach, almond milk, and honey (if using) to the blender.
  3. Blend until smooth and creamy, then serve immediately.

Dried Jicama and Chickpea Salad

A protein-packed salad with rehydrated dried jicama, chickpeas, and a lemony dressing, perfect for a light lunch or dinner.

Ingredients
  • 1 cup dried jicama, rehydrated and diced
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Rehydrate the dried jicama and dice it into small pieces.
  2. In a bowl, combine rehydrated jicama, chickpeas, cherry tomatoes, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.

Dried Jicama Chips

Crispy and healthy baked chips made from thinly sliced rehydrated dried jicama, seasoned with spices for a perfect snack.

Ingredients
  • 1 cup dried jicama, rehydrated and thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt to taste
Instructions
  1. Rehydrate the dried jicama and slice it thinly using a mandoline.
  2. Toss the jicama slices with olive oil, paprika, garlic powder, and salt.
  3. Spread the slices on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy, flipping halfway.

Dried Jicama and Avocado Toast

A nutritious twist on avocado toast featuring rehydrated dried jicama for added crunch and flavor.

Ingredients
  • 2 slices whole grain bread
  • 1 avocado, mashed
  • 1/2 cup dried jicama, rehydrated and diced
  • Salt and pepper to taste
  • Red pepper flakes for garnish
Instructions
  1. Rehydrate the dried jicama and dice it into small pieces.
  2. Toast the whole grain bread slices until golden brown.
  3. Spread mashed avocado on the toast, top with rehydrated jicama, and season with salt, pepper, and red pepper flakes.

Dried Jicama and Lentil Soup

A hearty and nutritious soup featuring rehydrated dried jicama, lentils, and a medley of vegetables for a comforting meal.

Ingredients
  • 1 cup dried jicama, rehydrated and diced
  • 1 cup lentils, rinsed
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. Rehydrate the dried jicama and dice it into small pieces.
  2. In a large pot, sauté onion, carrot, and celery until softened.
  3. Add rehydrated jicama, lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes until lentils are tender.

Dried Jicama Sushi Rolls

Healthy sushi rolls made with rehydrated dried jicama, avocado, and cucumber, wrapped in nori for a nutritious snack.

Ingredients
  • 1 cup dried jicama, rehydrated and sliced into strips
  • 1 avocado, sliced
  • 1 cucumber, sliced into strips
  • 4 sheets nori
  • 1 cup sushi rice, cooked
  • Soy sauce for dipping
Instructions
  1. Rehydrate the dried jicama and slice it into long strips.
  2. Lay a sheet of nori on a bamboo sushi mat, spread a layer of sushi rice, and top with rehydrated jicama, avocado, and cucumber.
  3. Roll tightly, slice into pieces, and serve with soy sauce for dipping.