The Healthy Spiralizer Cookbook (54 page)

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 781; Total Fat: 60g; Saturated Fat: 20g; Cholesterol: 100mg;
Total Carbs: 29g; Fiber: 14g; Protein: 36g

Spiralizer alternative:
If you have an hourglass spiralizer, you can replace the jicama with 2 large, peeled carrots.

1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons olive oil

1 pound chorizo, cut into 1-inch pieces

1 onion, chopped

1 carrot, chopped

3 garlic cloves, minced

1 (14-ounce) can tomatoes and peppers (such as Ro-Tel), undrained

1 teaspoon dried oregano

1 avocado, cut into cubes

1. In a food processor fitted with a chopping blade, pulse the jicama noodles until it resembles rice, about 10 one-second pulses. Set aside.

2. In a large pot, heat the olive oil until it shimmers. Add the chorizo and cook until cooked through, 5 to 7 minutes. Remove the sausage from the fat with a slotted spoon and set it aside.

3. In the same pot, cook the onion and carrot, stirring occasionally, until they begin to brown, 5 to 7 minutes.

4. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

5. Stir in the tomatoes and peppers, scraping any browned bits from the bottom of the pan with the side of the spoon.

6. Add the oregano, reserved chorizo, and jicama rice. Cook, stirring frequently, until the jicama is soft, about 5 minutes.

7. Serve topped with the avocado cubes.

Shredder blade

Blade D