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F1b691d5 be16 44ef 89a4 5c718c49a358  2016 03 25 08 35 55
Breanna Smithson
Breanna Smithson

Peel and cut parsnips into thin sticks, drizzle with avocado oil. Dust with kosher salt, cumin, cayenne, coriander, dried oregano, and chili powder and toss to combine. Bake at 450 until cooked through, crispy and brown. Top with warmed pinto beans, salsa, sour cream, avocado, cotija cheese, radish, cilantro, and a good squeeze of lime.

Ray Kress
Ray Kress
Looks great