Paleo "Rice" Bowls and Other Super Bowl Snacks
So you're eating Paleo or maybe, Gluten-Free. How does that work for Super Bowl Snacks? I created this delicious Paleo "Rice" Bowl for starters, but I will also point you to some of my favorite Super Bowl Worthy snacks that are either Gluten-Free, Paleo Friendly or both.
How does this "rice" work into Super Bowl Snacks?
First off, this "rice". I wasn't a believer at first.
I mean it's cauliflower.
Yep, I will just get that out there in the open. I don't like the idea of hiding vegetables and though I was tempted to when I served this to my family the other night, I chose to practice the integrity that I preach to my sons.
Here is a tutorial on it that you can see the step-by-step version. I mean why recreate the wheel when Kiersten has done a fabulous job and I can introduce you to another great blog. It's an easy thing to do, especially if you own a food processor. If you don't you can use the biggest holes on a box grater. (If you don't have one of those, I would suggest you make a trip to Target or Bed Bath and Beyond because I use both of these things regularly and they make life so simple!)
After that, you just saute the "rice" in a little coconut oil, butter or grapeseed oil until it is just wilted then use for any recipe that you need to serve "on a bed of rice". I have even used this to make risotto.
So how does this rice bowl translate into part of a Super Bowl spread? Make them mini - divide the "rice" and beans among clear plastic serving cups or 8 oz mason jars and layer with all of the toppings. This is a great way to promote healthy eating and bring the Tablavie mindset into your Super Bowl day. You might even convert some people to the idea that eating veggies isn't so bad, right?
More grain-free Super Bowl Snacks from websites I love
Ok, so here are some of my other favorite ideas for Super Bowl snacks that keep you on the gluten- and/or grain-free straight and narrow:
- Coconut Shrimp (or chicken) with Mango Salsa
- Loaded Sweet Potato Fries
- Thai Sticky Chicken Fingers
- Bacon-Wrapped Dates
- Grain-Free Greek Mezze
- Grain Free No-Bake Samoa Bars
- Black Beans
- 2 cans black beans or 4 cups of cooked black beans with cooking liquid
- 2 tsp each cumin, chili powder and garlic powder
- sea salt to taste
- Charred Corn Salsa
- 1 1/2 cups frozen corn kernels
- 1/2 shallot, chopped
- 1 clove garlic, minced
- 1 jalapeno, seeded and minced (leave seeds in for more heat)
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Remaining Ingredients
- 1 recipe Cauliflower Rice
- 1 cup of your favorite guacamole
- Greek yogurt or sour cream, optional
- Shredded cheddar cheese, optional
- Your favorite fresh salsa
- Fresh limes, quartered
- Shredded lettuce, chopped cilantro, sliced radishes, quartered grape tomatoes as garnish
- In a medium saucepan, season the beans (including liquid) with spices and sea salt to taste. Simmer on low until ready to serve.
- In a heavy skillet (cast-iron works the best) over high heat, cook the corn kernels stirring frequently until they are charred on all sides. This will happen fast so no multitasking! :)
- Once the corn is charred, mix with the other ingredients and season to taste with sea salt.
- In each serving bowl, layer one quarter of the rice and beans and then the remaining ingredients. If you are serving this as part of a Super Bowl spread, you could layer the ingredients in small clear plastic cups and set out with spoons.
Like this recipe? Subscribe now and you will be the first to get all recipes, kitchen secrets and news the day it is published.