Grilled Jicama Recipes

20 BEST WAYS TO COOK JICAMA

20 Best Ways to Cook Jicama image

These jicama recipes are light, crispy, and make great side dishes! From fries to salad to chips, this potato-like veggie is just too good.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Jicama Salad
Baked Jicama Fries with Olive Oil and Paprika
Jicama Pico de Gallo
Avocado Cucumber Jicama Salad
Fresh Jicama Tortillas
Vegan Oven-Baked Chipotle Jicama Fries with Creamy Cilantro Lime Sauce
Black Bean Jicama Tacos with Chipotle Cream
Jicama and Strawberry Salad
Mango Jicama Slaw
Citrus Kale Salad with Avocado and Jicama
Jícama Salad with Oranges and Watercress
Citrus Herb Jicama Chips
Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing
Black Bean Salad with Jicama
Mango Avocado Salad
Chile and Lime Infused Jicama Sticks
Jicama Fries in the Air Fryer
Thai Jicama u0026amp; Red Onion Salad
Tomato Jicama Salad with Mango u0026amp; Jalapeños
Watermelon Salad with Cotija, Jicama, and Lime

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a jicama recipe in 30 minutes or less!

Nutrition Facts :

GRILLED JICAMA

Grilled Jicama image

Make and share this Grilled Jicama recipe from Food.com.

Provided by Karen in MA

Categories Vegetable

Time 6m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 jicama, peeled and sliced into thin discs
salt
pepper
allspice

Steps:

Sprinkle jicama with salt, pepper and allspice.
Let sit for 20 minutes and grill at high heat for 2-3 minutes on each side.

Nutrition Facts : Calories 41.7, Fat 0.1, Sodium 4.4, Carbohydrate 9.7, Fiber 5.4, Sugar 2, Protein 0.8

GRILLED PINEAPPLE-JICAMA SALSA

Grilled Pineapple-Jicama Salsa image

Provided by Bobby Flay

Categories appetizer

Time 20m

Yield about 4 cups

Number Of Ingredients 10

Ingredients

1/2 small pineapple, peeled, cored and sliced into 1/2-inch-thick rings
1 red bell pepper
1 tablespoon canola oil
1/2 small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced
3 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper

Steps:

Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

GRILLED JICAMA FRIES

Grilled Jicama Fries image

I bought in on a produce co-op (Bountiful Baskets) and we got 2 jicamas. I've never had them before and didn't know what to do with them so I found a few recipes. One was for oven fries with the jicama. I made that yesterday with lunch and hubby asked for it again today to go with hot dogs on the grill. As I was getting...

Provided by Amy Jajliardo

Categories Other Side Dishes

Time 20m

Number Of Ingredients 5

Ingredients

AMOUNTS OF INGREDIENTS ONLY DEPENDS ON NUMBER OF PEOPLE YOU ARE SERVING.
jicama
olive oil
parmesan cheese
cajun seasoning (or any seasoning you like)

Steps:

1. Preheat grill to medium-high heat
2. slice jicama into 1/2 inch thick fries/sticks and place in bowl
3. Pour small amount of olive oil, a small handful of parmesan and your seasonings into bowl. Toss to coat jicama.
4. Place jicama on the grill and cook for 7-10 min until it begins to brown. Turn fries and let them cook another 7-10 minutes.
5. Good dipped in your favorite condiment (ketchup, bbq sauce, spicy bbq, etc) or eaten plain

JíCAMA AND GRILLED RED PEPPER SLAW

Jícama and Grilled Red Pepper Slaw image

Categories Salad Citrus Onion Pepper Vegetable Side Vegetarian Summer Jícama Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 Servings

Number Of Ingredients 9

Ingredients

1 cup hickory smoke chips, soaked in water 30 minutes, drained
8 large green onions, trimmed
4 1/2 tablespoons corn oil
3 large red bell peppers
5 tablespoons fresh orange juice
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
3/4 teaspoon ground cumin
1 jicama (about 18 ounces), peeled, cut into matchstick-size strips

Steps:

Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.

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