The words “healthy” and “Super Bowl” are not often heard together. Usually Game Day signals a GREAT excuse to indulge. With staples being buffalo wings and spinach artichoke dip, it seems you have no choice but to give in and go all out. But how about adding some healthy Super Bowl snacks into the mix this year, bringing balance and nutrition to your spread, while of course keeping all the flavor. I promise you it is possible. That way whether your team is winning or losing, you’ll end the day a winner no matter what. I’ve compiled a list of my healthy go-to Game Day h’ordeuvres from my favorite bloggers, as well as my all time favorite, insanely easy recipe that’ll probably be devoured as soon as they hit the platter. 1. Have your 7-layer dip and eat it too. Get This 7 Layer Dip Recipe | The Skinny Fork 2. 41 Guilt-free versions of your favorites. Get These 41 Guilt Free Super Bowl Snacks | Honey and Figs 3. Chocolate is always the right answer, even when it’s healthy. Get These Delicious Super Bowl Sweets Recipes | Chocolate Covered Katie 4. Vegan never tasted so good, it almost feels wrong. Get These 40 Vegan Super Bowl Recipes | Keepin It Kind And for my all time favorite snack, I present you with: Sweet potato Black Bean Quesadillas with Vegan Avocado Aioli Dipping Sauce (Feel free to increase/double ingredients depending on party size) Ingredients: 3-4 Sweet Potatoes, peeled, washed, and dried 2 cans Black beans 1-2 packages of fresh spinach 1 clove garlic 1 yellow onion 1-2 tbsp olive oil 1 Cup cheese of your choice*(nutritional yeast, vegan cheese variety works well too) (if not vegan, I would recommend cheddar) 8-10 flour, wheat tortillas (I find corn do not work well) 1 tbsp fresh cilantro, chopped 1 tsp chile powder salt and pepper to taste Top with sour cream, salsa, and extra cilantro! Directions: Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt. Heat olive oil over non-stick pan to medium heat and add garlic, onions. Sautee until all is translucent. Add spinach until wilted. Turn off heat and set aside. Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans; add ¼ cup or less of onion, garlic, spinach mixture. Sprinkle enough cheese to cover everything and place another tortilla on top. Repeat with remaining tortillas and fillings. Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters. Vegan Avocado Aioli Dipping Sauce (originally adapted from The Food Network) Ingredients: Two 6-ounce ripe Haas avocado, peeled and pitted 1/2 packed cup fresh flat-leaf parsley leaves 1/2 cup vegetable broth 1/3 cup extra-virgin olive oil 1 tablespoon fresh lime juice (about 1 large lime) 1 clove garlic, peeled and smashed 1 large lime, zested Salt and freshly ground black pepper Mix ingredients in food processor until smooth.
