Coconut Jicama Porridge

  • U Serves 1 Person
  • P Prep: 00:10
  • P Cook: 00:10
Coconut Jicama Porridge

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 126

Calories from Fat 40

% Daily Values*

Total Fat 4.47


Saturated Fat 1.81


Polyunsaturated Fat 0.10

Monounsaturated Fat 0.13

Cholesterol 0.00


Sodium 120.75


Potassium 302.00

Total Carbohydrate 15.21


Dietary Fiber 8.05


Sugars 2.38

Protein 9.53

Vitamin A 5.00%

Vitamin C 44.50%

Calcium 18.50%

Iron 8.75%

* Nutritional Values are estimated and may vary

³ Description

Jicama can do anything - including oat-less oatmeal. I really liked the additional creaminess the protein powder adds, making it even more oatmeal-like.

² Ingredients


q Directions

1 C raw jicama rice
1/2 C unsweetened almond (or coconut) milk
1/2 tsp coconut oil
1/2 tsp cinnamon
1/4 tsp ginger
1/2 scoop vanilla protein powder (plus ~1/4 C water to thin)
My toppings: Strawberries, Kabocha squash (pre-roasted), Ground flax

Peel jicama and chop into chunks. Place jicama in a food processor or blender and pulse until a rice-like crumble forms.
Place all ingredients in the porridge “base” in a pan over medium high heat. Cook until mixture starts to bubble. If using protein, add it here.
Continue to cook until most of the liquid is absorbed and mixture becomes creamy (~5 mins). Taste and adjust spices or add sweetener as desired (I didn’t need any).
Transfer to bowl and enjoy!

Recipe Provided by @sprint2thetable

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