Print

The Super bowl (New England vs. Seattle edition)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheer on New England or Seattle with this festively-colored bowl of delight! This gluten free and vegan salad would be a welcomed healthy dish to your game day grub!

Ingredients

  • 2 Tbsp. hummus (I used plain, but feel free to change up the flavors)
  • 1 and 1/2 tsp. apple cider vinegar
  • 1/4 tsp.+ smoked paprika
  • 1/8 tsp. cayenne
  • pinch dried oregano
  • salt + pepper to taste
  • 1 small-medium purple/blue potato, scrubbed and cut into a large dice
  • 2 tsp. extra virgin olive oil, divided
  • 1 garlic clove, peeled and left whole
  • 1 cup broccoli florets
  • 2 Tbsp. raw cashews (pieces or whole)
  • 1 medium roasted beet (homemade or store-bought), sliced
  • 1 handful of spinach*

Instructions

  1. Make the dressing: In a small bowl or jar, mix hummus, apple cider vinegar, 1/4 tsp. smoked paprika, cayenne, oregano, salt, and pepper. Adjust spices as needed. Be sure that the dressing is pourable; if not, you may need to add more vinegar. Set aside in the fridge.
  2. Roast the vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Place diced potato pieces on the sheet, followed by 1 tsp. olive oil, salt, pepper, and smoked paprika to taste. Add the garlic clove. Place in the oven and set a timer for 20 minutes. Give the potatoes a stir every 7-8 minutes.
  3. As the potatoes are roasting, place broccoli in a small bowl, followed by 1 tsp. olive oil, salt, pepper, and smoked paprika to taste.
  4. Once your timer goes off, add broccoli mixture to the baking sheet, remove garlic clove, and bake for another 15 minutes, or until potatoes are crispy on the outside and the broccoli is nicely charred.
  5. Toast your cashews: Add cashews to a small sauce pan. Toast over medium heat, stirring constantly, until slightly browned and fragrant. Set aside.
  6. Assemble the bowl: Add spinach to a bowl, followed by beet slices, broccoli, and potato pieces. Sprinkle toasted cashews on top, and add salt and pepper if needed. Top with a drizzle of the dressing**.

Notes

*Be crazy; chiffonade the spinach to make it look like turf!

**If you have some of the dressing leftover (I did), just use it as a spiced up hummus! Or roast up some more potatoes, and use it as a healthy creamy potato salad dressing! Heck yes!

Find it online: https://www.fooduzzi.com/2015/01/the-super-bowl-ne-sea/

Pin It on Pinterest

Share This