It’s that time of year again – Super Bowl Sunday! While the big game may be the main event, it’s often the food that steals the show. And let’s be real, who can blame us? A delicious spread of savory snacks and hearty bowls is the perfect accompaniment to cheering on our favorite teams. But what if we told you that indulging in Super Bowl Sunday doesn’t have to mean sacrificing your health goals?
In this article, we’re sharing 20 nutritious and wholesome recipes that are sure to score a touchdown with your taste buds and your diet. From quinoa bowls to buffalo dips, baked sweet potato nachos to grilled shrimp bowls, these creative concoctions prove that healthy eating can be both delicious and exciting.
So go ahead, grab the remote, and get ready to dig in to these mouth-watering recipes that will make you feel good and perform well on game day!
Quinoa Black Bean Veggie Bowl with Avocado Dressing
This vibrant bowl is a flavorful and nutritious meal that combines the nutty taste of quinoa with the creamy texture of avocado. Perfect for a quick lunch or dinner, this recipe is also easily customizable to your dietary preferences.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Avocado Dressing (see below)
– Optional: chopped cilantro, lime wedges, or shredded cheese for garnish
Instructions:
1. Cook quinoa according to package instructions using 2 cups water or broth.
2. In a separate pan, heat olive oil over medium-high heat. Add bell pepper, onion, and garlic; cook until tender, about 5 minutes.
3. Add black beans to the pan and stir to combine. Season with salt and pepper to taste.
4. To assemble bowls, place cooked quinoa at the base, followed by the black bean mixture, and top with avocado dressing (see below).
Avocado Dressing:
– 2 ripe avocados, mashed
– 1 tablespoon lime juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix until smooth. Adjust seasoning as needed.
Cook Time: 25-30 minutes
Greek Yogurt Buffalo Chicken Dip with Celery Sticks
This creamy and spicy dip is a twist on the classic buffalo chicken, perfect for game day or any gathering. Serve it with crudités or crackers for a satisfying snack.
Ingredients:
– 1 cup Greek yogurt
– 1/2 cup cream cheese, softened
– 1/4 cup Frank’s RedHot sauce
– 1/4 cup ranch dressing
– 1/2 cup cooked chicken breast, shredded
– 1 tablespoon chopped fresh cilantro (optional)
– Celery sticks for serving
Instructions:
1. In a medium bowl, mix together Greek yogurt, cream cheese, and Frank’s RedHot sauce until smooth.
2. Stir in ranch dressing and shredded chicken until well combined.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled with celery sticks or crackers.
Cooking Time: 10 minutes ( prep only)
Baked Sweet Potato Nachos with Black Beans and Guacamole
Elevate your nacho game with this unique twist on a classic favorite! By baking sweet potatoes instead of tortilla chips, you’ll add natural sweetness and creamy texture to your snack.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup guacamole
– 1/4 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, jalapeños, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. Meanwhile, heat the black beans in a pan over medium heat with olive oil, salt, and pepper.
4. Once the sweet potatoes are done, slice them open lengthwise and top each half with black beans, guacamole, and cheese (if using).
5. Return to the oven for an additional 5-7 minutes to melt the cheese and warm the toppings.
Cooking Time: 50-57 minutes
Cauliflower Wings with Spicy Tahini Sauce
Transform cauliflower into a game-day favorite with this easy and addictive recipe.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp salt
– 1/4 cup all-purpose flour
– 1 cup panko breadcrumbs
– 1/4 cup Spicy Tahini Sauce (see below)
– Optional: your favorite buffalo sauce or blue cheese dressing for added heat
Spicy Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 tbsp olive oil
– 1 tsp honey
– 1/2 tsp sriracha sauce
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, mix together flour, garlic powder, salt, and panko breadcrumbs.
3. Toss cauliflower florets in olive oil until coated, then toss with the flour mixture until evenly coated.
4. Place coated cauliflower on a baking sheet lined with parchment paper.
5. Drizzle Spicy Tahini Sauce over the cauliflower wings (about 2 tbsp per serving).
6. Bake for 20-25 minutes or until golden brown and crispy.
7. Serve hot with your favorite buffalo sauce or blue cheese dressing, if desired.
Cooking Time: 20-25 minutes
Lentil and Chickpea Buddha Bowl with Turmeric Dressing
This recipe combines nutritious lentils and chickpeas with a flavorful turmeric dressing, making it a perfect vegan-friendly meal for any time of the day.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 cups water or vegetable broth
– Turmeric Dressing (see below)
Turmeric Dressing:
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– 1 teaspoon ground turmeric
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, sauté the onion and garlic in olive oil until softened.
2. Add lentils, cumin, salt, and pepper. Cook for 1 minute.
3. Add water or broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Drain and rinse chickpeas. Add them to the saucepan with cooked lentils.
5. Stir in Turmeric Dressing.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Spicy Edamame and Kale Salad Bowl
This vibrant salad bowl combines the nutty flavor of edamame with the earthy taste of kale, all tossed together with a spicy kick. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 cup cooked edamame
– 2 cups curly kale leaves, stems removed
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to soften them.
2. Add the cooked edamame, bell pepper, cilantro, soy sauce, honey, ginger, and red pepper flakes (if using) to the bowl.
3. Toss everything together until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Grilled Shrimp and Mango Salsa Bowl
Elevate your mealtime with this sweet and savory combination of grilled shrimp and fresh mango salsa, served over a bed of fluffy rice.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 ripe mango, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Cooked white rice, for serving
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, salt, and pepper. Add shrimp; marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Meanwhile, combine mango, red onion, and jalapeño in a bowl. Squeeze lime juice over top; toss to combine.
5. Serve grilled shrimp on top of cooked white rice, with mango salsa spooned over.
Cooking Time: 15-20 minutes
Avocado Tuna Salad Lettuce Wraps
This recipe combines the creaminess of avocado, the protein-packed punch of tuna, and the crunch of lettuce for a deliciously healthy snack or meal. Perfect for lunchboxes or a quick dinner.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1 ripe avocado, diced
– 1/2 cup of chopped red bell pepper
– 1/4 cup of chopped fresh cilantro
– 2 tablespoons of freshly squeezed lemon juice
– Salt and pepper to taste
– 4-6 lettuce leaves
Instructions:
1. In a medium-sized bowl, mix together the tuna, avocado, bell pepper, and cilantro.
2. Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
3. Spoon about 1/4 cup of the tuna salad onto each lettuce leaf.
4. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Roasted Brussels Sprouts and Quinoa Power Bowl
This recipe combines the earthy sweetness of roasted Brussels sprouts with the nutty flavor of quinoa, all wrapped up in a nutritious and filling power bowl.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1 cup cooked quinoa
– 1/2 cup chopped fresh herbs (such as parsley, cilantro, or basil)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, honey, lemon juice, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Cook quinoa according to package instructions.
5. In a bowl, combine roasted Brussels sprouts, cooked quinoa, chopped herbs, and crumbled feta cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Turkey and Spinach Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines lean turkey with nutritious spinach and bell peppers for a deliciously healthy dish.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground turkey breast
– 1/2 cup cooked spinach, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine turkey, spinach, onion, garlic, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the turkey mixture, filling to the top.
5. Drizzle olive oil over the peppers.
6. Bake for 30-35 minutes or until the bell peppers are tender.
Cooking Time: 30-35 minutes
Zucchini Noodle Pesto Bowl with Cherry Tomatoes
Fresh and flavorful, this Zucchini Noodle Pesto Bowl with Cherry Tomatoes is a quick and easy meal perfect for a summer evening. This recipe combines the creamy richness of pesto with the sweetness of cherry tomatoes and the crunch of zucchini noodles.
Ingredients:
– 1 medium zucchini
– 1/2 cup pesto sauce
– 1 pint cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchini into noodle-like strands.
3. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, or until slightly tender.
4. In a separate bowl, combine pesto sauce and halved cherry tomatoes. Toss to coat.
5. Add the pesto-tomato mixture to the zucchini noodles and toss to combine. Season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Baked Falafel Bowl with Tzatziki Sauce
Transform traditional falafel into a healthy and satisfying bowl by baking them instead of deep-frying. This recipe combines crispy baked falafel with creamy tzatziki sauce, crunchy vegetables, and fluffy rice.
Ingredients:
– 1 cup cooked white or brown rice
– 4-6 baked falafel (see below for baking instructions)
– 1/2 cup Greek yogurt
– 1/4 cup diced cucumber
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped cilantro or parsley for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together falafel mixture (chickpeas, breadcrumbs, spices) and shape into patties.
3. Place falafel on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
4. Meanwhile, prepare tzatziki sauce by combining yogurt, cucumber, garlic, lemon juice, salt, and pepper in a bowl.
5. Assemble bowls by placing cooked rice at the bottom, followed by baked falafel, and topping with tzatziki sauce. Garnish with cilantro or parsley if desired.
Cooking Time: 25-30 minutes
Mexican Street Corn Salad with Lime Dressing
This vibrant salad captures the essence of Mexico’s street food scene, combining sweet corn, tangy lime juice, and savory spices. Perfect for a quick summer dinner or as a refreshing side dish.
Ingredients:
– 4 cups cooked corn kernels
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine corn kernels, red bell pepper, onion, and jalapeño.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the corn mixture and toss to coat.
4. Sprinkle with queso fresco or feta cheese (if using) and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Chickpea and Spinach Curry Bowl
This flavorful and nutritious curry bowl is a perfect blend of Indian-inspired spices, creamy chickpeas, and fresh spinach. It’s an easy and satisfying meal that can be ready in under 30 minutes.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add chickpeas and coconut milk. Simmer for 10 minutes or until heated through.
5. Stir in spinach leaves. Cook until wilted, about 2-3 minutes.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Grilled Salmon and Farro Bowl with Lemon Vinaigrette
This recipe combines the flaky texture of grilled salmon with the nutty flavor of farro, all tied together with a bright and tangy lemon vinaigrette. Perfect for a light and refreshing meal.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup cooked farro
– 2 cups mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper. Grill for 4-5 minutes per side, or until cooked through.
3. Cook farro according to package instructions.
4. In a large bowl, combine mixed greens, cherry tomatoes, and chopped parsley.
5. Drizzle lemon vinaigrette (mix of olive oil and lemon juice) over the salad.
6. Slice grilled salmon into thin strips. Serve on top of farro and salad.
Cooking Time: 15-20 minutes
Vegan Buffalo Cauliflower and Chickpea Bowl
Get ready for a flavorful and nutritious bowl filled with crispy cauliflower, creamy chickpeas, and a kick of buffalo heat. This vegan recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup Frank’s RedHot sauce (or similar buffalo sauce)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, garlic powder, salt, and pepper.
3. Spread cauliflower on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a separate pan, heat Frank’s RedHot sauce over medium heat.
5. Add chickpeas to the buffalo sauce and stir to coat.
6. To assemble the bowl, place roasted cauliflower on the bottom, followed by buffalo chickpeas, and garnish with cilantro or scallions if desired.
Cooking Time: 30-35 minutes
Mediterranean Hummus and Veggie Platter
A flavorful and healthy snack or appetizer, this platter combines creamy hummus with a colorful array of fresh vegetables. Perfect for a quick pick-me-up or as part of a larger gathering.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Assorted vegetables (e.g. carrots, cherry tomatoes, cucumber, bell peppers)
– Pita bread or crackers (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
3. With the blender or food processor still running, slowly add olive oil.
4. Transfer hummus to a serving bowl.
5. Arrange vegetables on a platter or individual plates.
6. Serve hummus with pita bread or crackers, if desired.
Cooking Time: 10 minutes (plus chilling time for hummus)
Blackened Chicken and Quinoa Bowl with Avocado
A flavorful and nutritious bowl filled with spicy blackened chicken, quinoa, roasted vegetables, and creamy avocado.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 cup cooked quinoa
– 1 cup mixed roasted vegetables (bell peppers, zucchini, onions)
– 1 ripe avocado, diced
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cumin, smoked paprika, cayenne pepper, salt, and black pepper.
3. Rub the spice mixture all over the chicken breasts.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 5-6 minutes per side or until cooked through.
5. Serve the blackened chicken on top of quinoa and roasted vegetables. Top with diced avocado and garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Roasted Beet and Goat Cheese Salad Bowl
Roasted Beet and Goat Cheese Salad Bowl Recipe
This vibrant salad bowl combines the natural sweetness of roasted beets with the tanginess of goat cheese, all on a bed of fresh greens. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans (optional)
– Balsamic glaze (homemade or store-bought), for drizzling
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a separate bowl, whisk together olive oil, salt, and pepper.
5. Toss mixed greens with the dressing and top with roasted beets, crumbled goat cheese, and chopped nuts (if using).
6. Drizzle with balsamic glaze and serve immediately.
Cooking Time: 50-60 minutes
Spicy Lentil and Brown Rice Stuffed Peppers
These colorful peppers are packed with a flavorful filling of cooked lentils, brown rice, and spices. Perfect for a quick and easy dinner that’s also nutritious!
Ingredients:
– 4 bell peppers (any color)
– 1 cup brown rice
– 1 cup cooked lentils
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, combine cooked lentils, brown rice, chopped onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the filling mixture, dividing it evenly among the four peppers.
5. Drizzle the tops with olive oil and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Summary
Get ready for a Super Bowl party that’s both delicious and nutritious with these 20 healthy recipes! From Quinoa Black Bean Veggie Bowls to Grilled Salmon and Farro Bowls, there’s something for everyone. Try Cauliflower Wings with Spicy Tahini Sauce or Baked Sweet Potato Nachos with Black Beans and Guacamole. Or, go for a bowl-based snack like Lentil and Chickpea Buddha Bowl or Mediterranean Hummus and Veggie Platter. Whatever you choose, these recipes are sure to be a touchdown!
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