Super Bowl 2019: Plant-Based Party Bites

Looking for a few winning plant-based Super Bowl recipes to serve up on Sunday, February 3rd? These delicious vegan recipes were built to please a crowd, with healthy variations on game-day favorites including loaded potato skins, tasty meatless meatballs, and zesty white bean chili. Round out your game-day menu with a veggie-packed pasta salad and a rustic berry crumble for dessert, and let the game begin! 

Tex-Mex Potato SkinsTex-Mex Vegan Potato SkinsThis irresistible appetizer will have your taste buds doing a victory dance. Prepare the potato skins, sauce, and filling a day in advance, for easy assembly and baking on game day. Full recipe here.

Lentil “Meatballs” with Marinara Lentil MeatballsServe these flavorful meatless meatballs on toothpicks for fumble-free snacking. Full recipe here.

Chopped Veggie Salad with Pasta and Creamy Cauliflower DressingThis creamy, colorful salad is as refreshing as it is satisfying, and it comes together in just 30 minutes. Full recipe here.

Zesty White Bean Chili Zesty White Bean ChiliNo football party is complete without chili. White beans offer a fresh twist on the classic tailgating dish in this one-pot recipe. Full recipe here.

Raspberry-Apple CrumbleRASPBERRY-Apple crumbleFrozen raspberries are baked with chopped apples into a cozy crumble-topped treat. Full recipe here.

about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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