Superbowl weekend is here and if there is a football game on, you know there has got to be snacks to go with the game!I love the challenge of taking typical Superbowl snacks and recreating them with a healthier twist. Here’s a roundup of my favorite healthy (-ish) Superbowl snack recipes from around the web:
Healthy Loaded Sweet Potato Rounds
- 2 pounds sweet potatoes
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Hot sauce
- Monterrey Jack and cheddar shredded cheese (Mexican blend)
- 3 green onions
- Sour cream
- Preheat the oven to 450°F.
- Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
- While the potatoes bake, thinly slice the green onions.
- When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
- To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).
Baked Buffalo Cauliflower Bites
- 1 large head of cauliflower cut into florets
- 1/2 cup flour
- 1/2 cup water
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- cooking spray
- 1/2 cup hot sauce
- 1 tablespoon melted butter
- 1/2 tablespoon lemon juice
- Ranch or blue cheese dressing for serving
- Carrots and celery sticks for serving
- Preheat the oven to 450°F.Grease a baking sheet with cooking spray.
- In a large bowl, whisk flour, water, garlic powder, and paprika in a bowl until batter is smooth. Add cauliflower to batter and toss to coat.
- Spread cauliflower onto the baking sheet in a single layer, season with salt and pepper. Bake in preheated oven until lightly browned, 20 to 25 minutes, flipping over halfway through for even baking.
- In another small bowl, whisk hot sauce, melted butter and lemon juice until well combined. Brush the buffalo sauce mixture onto the cauliflower.
- Return to oven and bake until they start to brown, about 15 minutes.
- Serve hot with Ranch/Blue cheese dressing, and a side of celery and carrots.
Lightened Up Seven Layer Dip
- 2 cups chopped romaine lettuce
- 2 avocados, mashed well
- 1 cup non-fat Greek yogurt
- 2/3 cup black beans
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- Sliced black olives and scallions, to garnish
- Spread chopped romaine lettuce at the bottom of a large bowl.
- Add avocado layer on top, and smooth out with a spoon to even height.
- Spoon Greek yogurt layer, and smooth if necessary.
- Layer black beans, then diced tomatoes on top.
- Sprinkle cheese and add olives and scallions.