
This month, we’re featuring a trifecta of delicious game day recipes to consider for lunch or at half-time. Each paired with avocados, the recipes include a mediterranean-inspired, chipotle-style or sushi-grade poke bowl. We promise, they are healthier than the usual pizza and burgers while being just as simple and stress-free! Take a look, below:
The Ultimate Mediterranean Bowl
Featuring eggplant, roasted chickpeas, fresh basil, hummus and avocado! Offer your guests the option to top with feta cheese or top with a savory meat like ground beef for a heartier flavor.
Serving Size: 2
Grilled Eggplant Ingredients
- 1 medium to large eggplant
- ½ tsp garlic powder
- 2 Tbsp olive oil
Grilled Eggplant Instructions
- Cut the eggplant into ¾-inch thick slices.
- Place in a single layer on a flat surface and sprinkle with salt.
- Allow to sweat for half an hour, then pat dry.
- Flip slices over and repeat the process.
- Cut slices into cubes, coat lightly with olive oil, and sprinkle with garlic powder.
- Grill or roast until desired tenderness is achieved.
Roasted Chickpea Ingredients
- 1 15 oz can garbanzo beans (chickpeas)
- 1 Tbsp olive oil
- 1 tsp red wine vinegar
- 1 tsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Salt and pepper to taste
Roasted Chickpea Instructions
- Preheat the oven to 425 degrees.
- Drain, rinse, and dry garbanzo beans.
- Place in a single layer on a greased baking sheet.
- Roast for 10 minutes, turn beans with a spatula, and roast for another 10 minutes.
- Add the remaining chickpea ingredients to a bowl and whisk together.
- Add the garbanzo beans while hot and toss to coat.
- Place beans back onto the baking sheet and roast for 10 more minutes.
- Set aside.
Savory Meat Ingredients
- 1/2 pound ground beef
- 1 Tbsp olive oil
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- 1 8 oz can tomato sauce
- 2 garlic cloves, minced
- 1 tsp dried oregano
- salt and pepper, to taste
Savory Meat Instructions
- Heat the oil in a medium pan, then saute the bell pepper, tomatoes, and garlic for 5 minutes. Set aside.
- Add the meat, oregano, salt, and pepper to a saute pan.
- Brown meat and then drain off the fat.
- Add the vegetables back to the pan plus the tomato sauce, and stir everything together.
- Simmer for 5 minutes on low heat.
Ingredients
- 1 avocado, sliced
- 1 1.2 cups roasted chickpeas
- 1/2 cup feta cheese, crumbled
- ¼ cup fresh basil leaves, chopped
- ½ cup hummus
Instructions
- Add grilled eggplant, roasted chickpeas, and the meat mixture to shallow serving bowls.
- Top with avocado, hummus, feta, and basil leaves.
- Serve immediately.
Looking for a Keto-friendly version? Drop the chickpeas and hummus.
Chipotle Bowl
Serves 2
Chipotle Sauce Ingredients
- ½ cup mayonnaise or sour cream
- 1 Tbsp olive oil
- 1.5 tsp lime juice
- ½ tsp chili powder
- ¾ tsp smoked paprika
- 1 canned chipotle pepper
- salt, to taste
Chipotle Sauce Instructions
- In a blender, place sauce ingredients and blend until smooth.
- Taste to check seasoning and adjust accordingly.
- Set aside.
Ingredients
- 1 boneless, skinless chicken breast
- ½ cup cooked white or brown rice
- ½ cup cooked corn
- 1 cup kidney beans
- 2 tomatoes, chopped
- 2 avocados, chopped
- ½ red onion, chopped
Instructions
- Using half of the chipotle sauce, coat chicken and grill until cooked through (165˚ internal temperature).
- Add rice, corn, tomatoes, kidney beans, avocado, and onions to shallow serving bowls.
- Cut chicken into strips and add to the bowl.
- Drizzle with remaining chipotle sauce and serve immediately.
Looking for a Keto-friendly version? Drop the rice, corn, and beans but double up on everything else.
Poke Bowl
Serves 2
Ingredients
- 1 large avocado, cubed
- ½ lb sushi-grade salmon, cubed
- ½ cucumber, thinly sliced
- ⅔ cup seaweed salad
- 3 cups cooked white or brown rice
- 1/4 cup olive oil
- 2 Tbsp rice wine vinegar
- 1 Tbsp sesame seeds
- salt and pepper, to taste
Instructions
- Whisk the olive oil and rice wine vinegar together and set aside.
- Add cooked rice to the bottom of shallow serving bowls.
- Top the rice with salmon, cucumber, avocado, and seaweed salad.
- Drizzle with dressing and sprinkle with sesame seeds.
- Serve immediately.
Looking for a Keto-friendly version? Drop the rice and double up on salmon.