Super Bowl Sunday is almost here and it's time to plan this year's spread. Since it is a new decade we decided to elevate the classic football food to gourmet tailgating!

Baked Sweet Potato Skins

vegetarian, gluten-free


4 sweet potatoes

1 head of broccoli, cut into florets

1 tbsp olive oil

1 cup shredded mozzarella cheese


Preheat oven to 400°F. On a parchment lined baking sheet, place sweet potatoes and broccoli. Drizzle 1 tbsp of olive oil on broccoli. Pierce potatoes and roast vegetables for 40 minutes. When cooled, take out broccoli and set aside. Slice sweet potatoes lengthwise and scoop out flesh, leaving a thin layer inside. Mix broccoli with sweet potato flesh. Place potatoes back on the baking sheet, drizzle with 1 tbsp of olive oil and bake for 10 minutes with flesh side down. Remove skins from the oven and fill with broccoli, sweet potato flesh and cheese. Bake for additional 10-12 minutes and serve. 

Buffalo Cauliflower

vegan, gluten-free


1 head of cauliflower

2 tbsp olive oil

Buffalo Sauce, such as Wingtime Medium


Preheat oven to 400°F. Cut cauliflower into florets and place on parchment lined baking sheet. Drizzle with olive oil and roast for 30 minutes. In a bowl, toss cauliflower with wingsauce. Place on parchment lined baking sheet and broil for 10 minutes. Serve with celery and vegan ranch sauce.

Southwestern Skillet Nachos



Tortillas Chips (such as Siete)

1 can black beans

½ cup salsa

1 cup shredded organic Mexican cheese

½ cup guacamole

2 tbsp green chilis


Preheat oven to 350°F. In a cast iron skillet, layer chips, cheese, and beans. Bake in the oven until cheese is melted 12-15 minutes. Serve with guacamole, salsa and green chilies on top.

Chili Spiced Chickpeas

vegan, gluten-free


1 can chickpeas

1 tbsp olive oil

1 tsp adobe sauce

1 tsp smoked chili flakes

1 garlic clove, minced


Preheat oven to 425°F. In a large bowl, place drained chickpeas and toss with olive oil, adobe, chili and garlic until evenly coated. On a parchment lined baking sheet, spread the chickpeas in an even layer and bake until crisp, about 15, stir then bake for another 20 minutes.

Mesquite Grilled Pizza 



1 gluten-free pizza crust, such as Capello's 

1 butternut squash, diced and roasted

1 onion, chopped and caramelized

1 tbsp olive oil

4 cups spinach

2 garlic cloves, minced

½ cup asiago cheese


Preheat grill with mesquite flavored wood chips smoking at medium to high heat. In a food processor add butternut squash and 1 tbsp olive oil. Puree until smooth. Set aside. Meanwhile, in a medium sized skillet, add 1 tbsp olive oil and garlic. Sauté until fragrant, 3-5 minutes. Add spinach and sauté until just wilted. Assemble pizza, spreading squash puree on crust, top with spinach and caramelized onions. Sprinkle asiago cheese on top. Cook pizza in the grill for 12-15 minutes.