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  • Lindsey O'Neill

Super Bowl Sunday Recipes

Updated: Feb 6

Super Bowl Sunday is this week and regardless of which team you may be cheering for, we can all agree we’re excited for the food. I have created a Super Bowl menu with my some of my favorites recreated. The menu includes a spread of cauliflower buffalo “wings”, buffalo chicken dip, chili and loaded nachos with my vegan nacho cheese recipe.


Cauliflower buffalo wings


INGREDIENTS:

- 1 head of cauli flower cut to 2-3 in mini heads

- ½ cup water

- ½ cup cows or plant milk

- 1 cup all-purpose or gluten free flour

*I used gluten free oat flour

*Very easy to make your own by blending oats in a blender to a very fine/ powdery consistency

- 1 Tbsp corn starch

- 2 tsp garlic powder

- 1 tsp paprika

- 1 tsp salt

- 1 tsp pepper

- 1 cup buffalo sauce


TOP COATING

- ½ lemon juice + 1/3 cup buffalo sauce

- Cilantro for garnish (optional)

- Jalapeño for garnish (optional)


DIRECTIONS:

1. Preheat oven or air fryer to 400 degrees F and line baking sheet with parchment paper if using oven

2. Chop cauliflower to desired size

3. Mix water, milk, flour, corn starch, garlic powder, paprika, salt, pepper, and buffalo sauce in mixing bowl

4. Dip cauliflower in mixture and place on baking sheet or in air fryer. Repeat until all cauliflower is used

5. Bake for 10 minutes or air fry for 7 minutes

6. While cauliflower is baking, combine coating ingredients and prepare desired garnish

7. Remove cauliflower from oven/ air fryer and drizzle coating and garnish

8. ENJOY!



Buffalo Chicken Dip

INGREDIENTS:

- 2-3 cups cooked shredded chicken

*I used a rotisserie chicken for convenience

- ½ cup plain Greek yogurt

- ½ cup buffalo sauce

- 1 cup shredded cheese or blue cheese (optional)


DIRECTIONS:

1. Preheat oven to 357 degrees F

2. Combine chicken, Greek yogurt, buffalo sauce and cheese (optional) in oven safe pan

3. Bake dip for 10 minutes

4. Serve with tortilla chips or veggies



Turkey Chili

INGREDIENTS:

- 2 tsp avocado or olive oil

- ½ chopped onion

- 1 Tbsp minced garlic

- 1 bell pepper chopped

- 1 lb ground turkey meat

- 2 Tbsp chili powder

- 1 Tbsp cumin

- 1 tsp oregano

- ½ tsp salt

- 1 can (28 oz) diced tomatoes

- 1 cup chicken broth

- 1 can (16oz) chili beans or kidney beans

- 1 cup corn

- 2 cups spinach

- Optional Garnish

o Cilantro

o Jalapeño

o Sour cream


DIRECTIONS:

1. Combine avocado oil, chopped onion, chopped bell pepper and minced garlic in large pot and simmer on low heat until soft

2. Add ground turkey, chili powder, cumin, oregano, salt, and cayenne pepper to pot on medium heat until ground turkey is completely cooked

3. Turn heat to low and add diced tomatoes, chicken broth, chili beans and corn to pot. Stir to combine and let simmer until chili thickens (about 20 minutes)

4. Top with cilantro, jalapeño, and sour cream (optional)

5. Enjoy with your favorite tortilla chips



Loaded Nachos

*Can be customized with your favorite toppings


INGREDIENTS:

- 1 bag tortilla chips (5-9oz) *amount dependent on party size

*My favorite chips are Grain Free Siete Tortilla Chips

- ¼ cup Pico de Gallo

- ¼ chopped onion

- ¼- ½ cup black beans

- 1 chopped avocado

- ¾ cup shredded chicken or cooked ground turkey

- 2 Jalapeño peppers(optional)

- Sour cream (optional)

- 1 lime

- Vegan nacho cheese (see recipe below)


DIRECTIONS:

1. Preheat oven to 350 degrees F

2. Lay tortilla chips on a baking pan

3. Sprinkle shredded chicken, Pico de Gallo, onion, black beans, avocado, jalapeño, and lime juice over the tortilla chips

4. Drizzle nacho cheese sauce on top of nachos

5. Place nachos in oven for 5-7 minutes to heat

6. Remove from oven and top with sour cream (optional)


Vegan Nacho Cheese


INGREDIENTS:

- 1 yellow potato diced

- ¼ yellow onion chopped

- 2 large carrots peeled and diced

- ½ cup nutritional yeast

- ½ cup raw cashews

- 1 tsp salt

- 1/3 cup plant- based milk

- 1 Jalapeño pepper (optional)


DIRECTIONS:

1. Add potato, onion and carrot to pot on stove top with water and let boil until ingredients are soft

2. Remove potato, onion and carrot from stove top and add to blender

3. Add nutritional yeast, cashews, salt, plant-based milk and jalapeno (optional) pepper to blender

4. Blend until creamy

5. Drizzle over top of nachos or use as salsa con queso alternative and dip tortilla chips or veggies into dip



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