It's almost time for the Super Bowl, and we at Plantiful Kitchen believe game day excitement should not come with a side of bloating and sluggishness! Super Bowl spreads are often packed with high-calorie, artificially flavored snacks that leave you feeling drained—hardly ideal when you’re cheering for your favorite team. This year, skip the post-game food coma and fuel your day with clean ingredients that keep your energy high and your mood upbeat. We’re bringing you the best snack foods for Super Bowl gatherings, featuring our delicious gluten-free bread. Think barbecue chicken sliders, pizza bagels, caponata crostini, and a creamy caramelized onion dip—all made with clean, gut-friendly ingredients that won’t weigh you down. Your game-day lineup has never looked (or tasted) better!
Healthy Barbeque Chicken Sliders
Whether you’re looking for a Super Bowl snack that won’t derail your health goals, or generally looking for some healthy chicken meal recipes, we have got you covered with this scrumptious barbeque chicken on gluten-free slider buns. Now, while store-bought BBQ sauce might seem like an easy choice, it’s often loaded with added sugars that can lead to blood sugar spikes and digestive discomfort—not exactly a winning combination for game day. That’s why this recipe for healthy sliders is a game-changer. Featuring a homemade BBQ sauce made with clean ingredients—or you can use Primal Kitchen’s clean-ingredient sauce for convenience—this dish is as nutritious as it is delicious. It pairs tender, flavorful chicken with our high-protein bread buns to support your energy and keep you feeling satisfied. It’s the perfect addition to your lineup, ensuring you can indulge in game-day favorites without sacrificing your health.
Ingredients:
- Cooked Chicken (we like Pasture Bird cooked and shredded)
- Toppings of Choice (cheese, scallions, avocado, etc.)
Vegan Option (in place of chicken):
- 1 ½ cups Oyster Mushrooms
- Olive oil
- Salt
- Smoked Paprika
Barbeque Sauce Ingredients (for about 2 cups):
- 1 Tbsp Extra Virgin Olive Oil
- 1 Onion, chopped finely
- 2 Garlic Cloves, chopped finely
- ½ Tbsp Fresh Ginger, chopped finely
- 1 Tbsp Smoked Paprika
- 1 ½ Tbsp Tomato Paste
- 1 Tbsp Dijon Mustard
- 2 Tbsp Maple Syrup
- 3 Tbsp Apple Cider Vinegar
- 1 Cup Fresh Tomatoes, chopped
Directions:
1. Make the Sauce: heat up the EVOO in a frying pan and add the onion. Cook until softened.
2. Add the garlic, fresh ginger, and paprika and cook for about 1-2 minutes, or until fragrant.
3. Add all the remaining ingredients (tomato paste, mustard, maple syrup, apple cider vinegar, and tomatoes) and simmer with a lid on for 15 minutes.
4. Using an immersion blender or regular blender, blend all the ingredients until your sauce is nice and smooth.
5. If your sauce seems kind of runny, return it to the stove and simmer until it has reached the desired consistency. Sauce can be stored in the fridge for up to a week, so you can make it ahead of time.
6. Cook your chicken: pan-fry or grill your chicken until the internal temperature reaches at least 165°F. Shred it, then add your desired amount of sauce, and mix until all the chicken is covered.
7. Slice the buns in half, then pan-fry or grill them to get a nice crispy texture. Top with the chicken, and for added depth of flavor, add some other toppings like cheese, scallions, avocado, or more!
Vegan Option Directions:
1. Tear the mushrooms so they roughly resemble shredded chicken. Heat a skillet over medium heat with some EVOO. Add the oyster mushrooms and sprinkle the paprika on them. Pan fry until nicely browned.
2. Once the mushrooms are done, add your desired amount of sauce and assemble your sandwiches with your chosen toppings.
Pizza Bagels
Forget dialing for delivery—these pizza bagels are the ultimate game-day snack; or even a fun twist for family pizza night! Made on gluten-free plain bagels, they’re lighter on your gut and packed with flavor, making them a healthier alternative to traditional pizza. Unlike other gluten-free pizza recipes, which are often high in calories due to added ingredients in the crust, our bagels keep the calories low and in check. With a rich homemade sauce and creamy plant-based cheese, this pizza is both enjoyable and satisfying. It’s proof that pizza night can be indulgent without being a calorie-packed misstep!
Ingredients (serves 4):
- Half a Jar of Canned Crushed Tomatoes (about 200 grams)
- 2 Tbsp Onions, finely chopped
- 2 Cloves of Garlic, minced
- 1 ½ Tbsp Olive Oil
- 1 Tsp Fresh Oregano, chopped (or ½ tsp dried)
- 2 Tbsp Fresh Basil, chopped
- Salt and Pepper to taste
Toppings
- Grated Plant-Based Cheese (we like Miyokos Mozzarella), or your preferred cheese
- Fresh Basil
- Freshly Sliced Mushrooms
- Other Toppings of Choice
Directions:
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Make the sauce: mix the crushed tomatoes, onion, garlic, olive oil, fresh oregano, fresh basil, salt, and pepper in a bowl. Let the sauce sit for at least 2 hours to enhance the flavors, or cook all pizza sauce ingredients in a pot over low-medium heat for 20 minutes—until everything becomes smooth and reduced (store-bought sauce can be used as an alternative).
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Halve the bagels and lightly toast them to prevent sogginess.
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Spread a generous amount of tomato sauce on each bagel half.
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Sprinkle an even layer of grated cheese on top of the sauce.
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Add your preferred toppings like fresh basil and mushrooms, or use your favorite ingredients.
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Place the bagel halves on a baking sheet and bake in a preheated oven at 400°F in convection mode for 8-11 minutes (time may vary by oven), or air-fry at 390°F for 5 minutes.
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Remove the pizza bagels from the oven or air fryer after baking.
Tips: Don't put too many toppings on your pizza bagels. Using just the right amount helps your bagels cook well and taste great.
Caponata Crostini
Bring a taste of Sicily to your table with these delightful caponata crostini! Sicilian caponata, a unique eggplant relish bursting with bold Mediterranean flavors, is the perfect nutritious treat for any gathering. Eggplant is rich in antioxidants and fiber, red bell peppers pack a punch of vitamin C, while capers and green olives provide a savory boost of minerals like calcium and iron. All these wholesome ingredients come together in perfect harmony atop slices of our gluten-free plain bagels. These gluten-free crostini are not only incredible, but also ensure your guests can enjoy a clean, nutrient-packed appetizer. So whether you’re hosting game day or elevating your weeknight snacks, these crostini will bring vibrant flavor and wholesome goodness to your table.
Ingredients:
- 1 Large Eggplant, cut into 1-inch cubes
- Extra Virgin Olive Oil
- Salt and Pepper
- 1 Yellow Onion, chopped
- 1 Red Bell Pepper, chopped
- 3 Garlic Cloves, grated
- 2 Celery Stalks, sliced thin
- 3-4 Tomatoes (about 1 cup), cored and diced
- 2 Tbsp Capers
- ¼ C Green Olives, pitted and roughly chopped
- ¼ C Raisins (we like golden raisins)
- 2 Tsp Honey
- 1 Bay Leaf
- ¼ Tsp Red Pepper Flakes
- ¼ C Red Wine Vinegar
- ¼ C Dry White Wine
- 2 Tbsp Fresh Parsley, chopped
- 2 Tbsp Fresh Mint, chopped
Directions:
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Heat the oven to 400°F.
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Season your eggplant cubes with salt and set it aside in a strainer to let it “sweat out” some of its bitterness for about 20-30 minutes. Pat dry with a paper towel.
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Add pepper to the cubed eggplant, then place on a sheet pan with a generous drizzle of EVOO. Toss to coat, and roast in the oven for around 25-30 minutes, until browned.
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While the eggplant is sitting aside and roasting, heat around 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions, bell pepper, and celery with salt and pepper to taste. Cook for about 5-6 minutes until softened.
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Add the garlic and cook for another 30 seconds-1 minute, until fragrant. Then add the tomatoes, capers, olives, raisins, honey, bay leaf, and red pepper flakes. Pour in the vinegar and white wine, then stir to combine. Turn to medium-low heat, and simmer for 10 minutes until it looks like a sauce.
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Add the roasted eggplant to the sauce, and cook for another 2-3 minutes to get all the flavors incorporated. Top with the fresh parsley and mint.
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Prepare the Bread Slices: slice the bread thinly and brush it with olive oil. Bake the bread slices in your air fryer at 390°F for 4-5 minutes or in your oven at 350°F (convection setting) for 10 minutes until they turn perfectly crispy and golden.
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Pile some of the caponata on your sesame seed bread crostini and arrange on a plate. Can be served warm or at room temperature.
Vegan Caramelized Onion Dip with Grain-Free Bread
Last, let’s take a look at this creamy, vegan caramelized onion dip that’s perfect for your Super Bowl party! Traditional French onion dip may be a fan favorite, but it’s often loaded with unhealthy fats, dairy, and artificial ingredients that are completely unnecessary. With just a few simple ingredients, you can make something that is just as good, if not even better. This version is a healthier, tastier alternative, featuring a rich, homemade vegan sour cream base that’s as creamy as the original but completely plant-based. Instead of greasy chips or gluten-filled crackers, pair it with slices of our gluten-free everything bagels for a wholesome, satisfying crunch. Packed with flavor and free of guilt, this dip is the MVP of your game-day spread!
Ingredients:
- 2 Medium Yellow Onions, thinly sliced
- 1 ½ C Vegetable Broth
- 3 Cloves of Garlic, minced
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Fresh Chives, chopped
- Optional: Store-bought Vegan Sour Cream
Ingredients for Vegan Sour Cream
- 1 ⅓ C Raw Cashews
- ¾ C Water
- 2 Tbsp Lemon Juice
- 1 Tbsp White Wine Vinegar
- ⅛ Tsp Garlic Powder
- ½ Tsp Sea Salt
Directions:
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Make the Sour Cream: Soak the cashews for about an hour in hot water, then drain. In a high speed blender, combine the cashews, water, lemon juice, white wine vinegar, garlic powder, and salt. Blend on high until smooth. Put in the refrigerator until ready to use.
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In a skillet over medium-low heat, add ¼ cup of broth and your onion. Stir, and keep cooking until the broth has evaporated. Add about another 4 tablespoons of broth, stir, and let the broth evaporate again. Repeat this process, allowing the onions to cook for about 20-30 seconds undisturbed between batches of broth to get them nice and browned, but make sure they don't burn! Do this until the onions are tender and golden brown, reducing heat if necessary. Should take around 30 minutes.
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Once the onions are caramelized, add the garlic and cook for another 1-2 minutes. Deglaze the pan with the apple cider vinegar, then transfer the onions somewhere to cool.
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Combine the cooled onions and chives into two cups of the homemade sour cream. For best results, allow the dip to sit for several hours or overnight. Garnish with more chives.
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Optional: if you want your dip to be smooth, add the onions and chives to a food processor with the sour cream. Pulse until you have reached your desired consistency.
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Prepare the Bread Slices: cut your loaf into thin slices, then brush each slice with olive oil. Grill the bread to get some nice grill marks on each slice. Cook to desired level of crispiness.
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When ready to serve, put the onion dip in a bowl or on a dip platter and arrange the grilled bread around the dip.
And there you have it! Four amazing and healthy alternatives for your game day! We hope you enjoy them. For additional appetizer ideas, make sure to check out the following posts:
- Roasted Butternut Squash Dip with The Best Gluten Free Bagel Chips
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