Some go for the game, some for the food, and some for both. Regardless, Super Bowl Sunday is right on the horizon and there's no better way to celebrate than with a healthy and delicious vegan chip dip that's guaranteed to impress. Take it with you to a friend's house or whip it up for personal enjoyment-- either way you'll be happy you did.
This awesome recipe is from Jeanine Donofrio from the food blog Love and Lemons.
Servings: 6 to 8
Ingredients
-
1 (14-ounce) can refried beans
- Kale Guacamole or classic guacamole, pulsed in a food processor
- 1 cup halved organic cherry tomatoes
- ½ bunch organic scallions, diced
- ½ cup organic cilantro, chopped
- 1 organic jalapeño, thinly sliced or diced, optional
- Tortilla Chips
Cashew Cream
- 1 cup raw cashews
- ½ cup water
- 2 tablespoons organic extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Spiced Quinoa
- 1½ cups cooked red quinoa
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ tablespoon fresh lime juice
- 1 teaspoons organic extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon maple syrup
Instructions
- Make the Cashew Cream: In a blender, combine the cashews, water, olive oil, lemon juice and sea salt and blend until creamy. Chill until ready to use.
- Make the Spiced Quinoa: In a medium bowl, mix together the quinoa, garlic, chili powder, smoked paprika, cumin, lime juice, olive oil, sea salt, and maple syrup. Chill until ready to use.
- In a serving tray that's 8x12 (or similar), layer the refried beans, kale guacamole, cashew cream, and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream and the jalapeños, if using. Serve with chips.
Enjoy!