Today is Superbowl Sunday, and food bloggers around the U.S. have been busily posting finger foods, dips and snacks. Inspired by these mouthwatering posts, here’s a delicious, and healthier snacking options using root vegetables – carrot, sweet potato and golden potatoes. I served with a creamy curry mustard dipping sauce, a condiment that can be commonly found in Miami. A great option if you’re looking for a healthier snack to serve!
Curry Mustard Dipping Sauce
I went to college in Miami and have fond memories of eating chop chop bowls of rice, beans veggies with a caribbean-inspired curry mustard sauce. This recipe is my attempt to re-create the sauce. I used vegan mayonaise as the base, and seasoned it with curry powder, yellow mustard, and sweetened it with a touch of maple syrup. For an extra kick, you can add a pinch of cayenne pepper.
Root Vegetable Fries
For the fries, I used carrot (sliced on the bias), golden potatoes and sweet potato. I love using different types of root vegetables as it’s just fun to snack with! You can have a little bit of something different with each bite! For this recipe, I did use an air fryer. I tossed the veggies in a little bit of oil and spices and air fried them for 15 minutes each. However, you could easily make these in the oven. To make sure they’re crispy, you’ll just have to increase the oven temperature a little bit to 425 and extend the cooking time to 20 minutes instead of 15. Both cook times are included in the recipe below.
Vegan Mayo
Alright, so I’ll admit that vegan mayo isn’t the healthiest ingredient. But sometimes a little indulgence is ok. To give it some credit, it has much less saturated fat and cholesterol than its non-vegan counterpart and the same–if not better–taste.
Root Vegetable Fries with Vegan Curry Mustard Dipping Sauce
Ingredients
Root Vegetable fries
- 1 medium sweet potato
- 1 medium golden potato
- 3-4 carrots
Curry Mustard Dipping Sauce
- 1 cup Vegan Mayonaise
- 2 tsp yellow mustard
- 1 tsp spicy mustard (optional for spicier sauce)
- 2 tsp curry powder
- 2 tsp maple syrup
- 1/2 tsp cayenne pepper (optional for heat)
- salt to taste
- 3 tbsp water
Instructions
- Peel and slice the carrots on the bias (on an angle), and peel and chop the sweet potato and regular potatoes into thin strips.
- Place the root vegetables in a mixing bowl and drizzle some oil over it (any oil you like.
- Add 1 tsp paprika, 1 tsp cumin powder and salt to taste.
In an Air Fryer
- Set air fryer to 400° and lay the veggies evenly on the tray. Bake for 15 minutes.
In the Oven
- Preheat the oven to 425° F. Lay root vegetables evenly on a baking sheet.
- Bake for 20-25 minutes until the edges become crispy.
- Serve with curry mustard dipping sauce.
Curry Mustard Dipping Sauce
- If using a blender cup or food processor, combine all ingredients. Start with 3 tbsp water to thin out the mayonaise. Blend until smooth.
- If using a bowl, combine all ingredients in a bowl and whisk until smooth.
- Adjust salt or maple syrup to taste.
Notes
- For a thinner dipping sauce, add more water.
- Curry mustard stays in the refrigerator for a week.
- Feel free to use any root vegetables of choice. Beet would also work well. Feel free to only use 1 root vegetable of choice.
- If reheating the fries, toast briefly in the oven or air fryer as they may become soggy in the refrigerator.
IF YOU LIKED THIS RECIPE, PLEASE BE SURE TO TAKE A PICTURE OF YOUR CREATIONS AND TAG @IAMSTUFFT ON INSTAGRAM!
