Your game day appetizer tray is not complete without these Avocado Deviled Potatoes + Creamy Avocado Pesto Pinwheels! In partnership with Taylor Farms + Mission Avocados for recipes that are #NotJustGuac. Check out the giveaway at the end of the post!
You would think I’d be a huge football fan since I grew up in SEC country and go to a college with one of the most well-known football teams. Many students literally come to LSU just because of Saturday game days.
Is it shocking that it’s not my favorite way to spend a beautiful fall Saturday?
Sure, the atmosphere and the people are really fun to be around, and you really get amped about the game once you’re in the stadium with 100,000+ other people screaming their heads off. But most people tailgate all day—like, starting at 8 a.m. when the game is at 6 p.m. Trust me, it’s not that fun to stand under the blazing Louisiana sun in September for 10 hours.
Safe to say I prefer to watch football games from the comfort of my air-conditioned apartment!
Let’s be real and admit that they best part about football season is the food. Appetizers galore! I know most of the traditional game day foods aren’t vegan in the slightest (I’m looking at you, chicken wings and BBQ meatballs).
But with a few easy swaps, you’ll have some seriously delicious plant-based appetizers that will be gone before you can even snag a bite! You might want to hide some for yourself…
Here are some easy ways to make some plant-based game day appetizers:
- For 7 Layer Dip, sub in cashew sour cream and dairy-free shredded cheese.
- Make buffalo cauliflower instead of wings.
- Top nachos with allllll the plant-based goodness (beans, avocado, lettuce, salsa, etc.)
Oh! I have two more recipes for you to try for game day: Avocado Deviled Potatoes and Creamy Avocado Pesto Pinwheels. TOUCHDOWN!
I made these recipes in collaboration with Taylor Farms (nutritious greens!) and Mission Avocados (the creamiest avos!) to show you that you don’t just have to make guacamole for your game day appetizer tray if you’re eating plant-based.
Don’t get me wrong, I LOVE guacamole forever & always. But sometimes you want to get a little creative, you know?
The Avocado Deviled Potatoes are a vegan version of the classic deviled eggs, and to be honest, I don’t miss the eggs at all because potatoes are life🙌🏼. The filling is a creamy mix of potato, Mission Avocados and Taylor Farms Power Greens Organic Baby Spinach & Baby Kale for a healthy dose of leafy greens.
The Creamy Avocado Pesto Pinwheels are a fun appetizer for kids and adults alike, and they’re packed with veggies and healthy fats from the avocado! (PS: These also make a great on-the-go lunch!)
What do you usually cook for the big game? I hope you add these green recipes to your menu!
To help you make the most EPIC game day appetizers, we’re giving away a case of Mission Avocados and Taylor Farms Chopped Salad Kits and a $100 gift card. Click here to enter on Instagram (begins at 6 p.m. CST)!
Avocado Deviled Potatoes
These Avocado Deviled Potatoes are a vegan twist on classic deviled eggs! They’re made extra nutritious using avocado and a handful of greens.
- 1 1.5-pound package of fingerling potatoes
- ½ medium Mission Avocado
- 1 cup Taylor Farms Power Greens Organic Baby Spinach & Baby Kale
- ¼ cup fresh dill
- 3 tablespoons unsweetened non-dairy milk
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice or apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ paprika, plus more for garnish
- Chives, for garnish
- Preheat oven to 375ºF. Place potatoes on a baking sheet. Bake for 30-35 minutes, until potatoes are fork tender.
- Remove potatoes and cool to the touch. Cut potatoes in half lengthwise. Scoop out most of the filling of each half and place into the bowl of a food processor. Place the potato skins back on the baking sheet; cook for 5-7 more minutes, until crispy.
- In the food processor with the potato filling, add avocado, greens, dill, non-dairy milk, mustard, lemon juice, onion powder, salt, pepper and paprika. Blend until completely smooth, adding more non-dairy milk if needed.
- Place a small scoop of the filling into each potato skin. Garnish with paprika and chives.
Creamy Avocado Pesto Pinwheels
These vegetable-packed Creamy Avocado Pesto Pinwheels are a great finger food for snacks or appetizers. You can also throw some into a lunchbox for an easy lunch!
- 1 avocado
- ¼ cup fresh basil, packed
- 2 cups Taylor Farms Power Greens Organic Baby Spinach & Baby Kale, divided
- Juice of ½ lemon
- 2 cloves garlic
- 2 tablespoons walnuts
- ½ teaspoon salt
- 2 whole wheat flour tortillas (gluten-free if needed)
- 6 vegan deli meat slices (optional)
- ½ bell pepper, thinly sliced
- ¼ cup carrots, thinly sliced
- ¼ cup red cabbage, shredded
- In a food processor, place avocado, basil, 1 cup greens, lemon juice, garlic, walnuts and salt. Blend until smooth, leaving a little texture if desired.
- Place the tortillas on a flat surface. Spread a couple spoonfuls of avocado pesto on each tortilla, leaving a small strip on one side of the tortilla bare. Top with the remaining greens.
- Top each tortilla with half of the vegan deli slices, bell pepper, carrots and red cabbage.
- Tightly roll up each tortilla towards the bare strip. Lay the tortillas seam sides down. Slice tortillas into ½-inch pinwheels.
- Serve immediately or store in the fridge for up to 3 days.
Thanks to Taylor Farms & Mission Avocados for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!