Here’s a look at what we’re currently munching on at Hungryroot!
Cheesy Black Bean Squash Nachos
This one is for all the cheeze lovers (who isn’t one, btw?). We took one of the ultimate comfort foods–nachos–and gave it a Hungryroot makeover.
If you order nachos at a chain restaurant, you’re looking at astronomical levels of saturated fat, cholesterol and sodium. For instance, at Chili’s, the classic nachos (read: the most basic variety of nachos on the menu), contain 1250 calories, 88 grams of fat, 50 grams of saturated fat (approximately 3 times the daily recommended limit), 245 mg of cholesterol and 2640 mg of sodium (upwards of the daily recommended limit). Sure, you might be splitting the nachos with bae, but even half of that plate is enough to send your digestive system into overdrive.
In designing our Cheesy Black Bean Squash Nachos, we took out all of the saturated fat and cholesterol, and added in a generous dose of fiber and healthy fats. Instead of nutrient-empty chips, we use crinkle-cut Butternut Squash French Fries. When you bake the butternut squash fries, they get browned and release the natural sugars found in butternut squash, making them utterly scrumptious. Instead of artery-clogging dairy-based cheese, we use a vegetable and nut-based Cashew Cheddar that’s just as creamy but so much better for you. And finally, we add in our Cucumber Corn Black Bean Salad for a dose of protein and fiber.
Oh, and did we mention that they taste incredible?
Double Chocolate Fudge Brownies
According to unverified reports, 4% of the American population does not like chocolate. We made this dish for the 96% of Americans who want to take back this country and proudly declare it as a chocolate-loving nation. Or something like that.
We pair our Black Bean Brownie Batter with our Creamy Avocado Chocolate Mousse for our decadent yet good-for-you Double Chocolate Fudge Brownies. Our brownie batter is made with–you guessed it–black beans, along with almond butter, tahini and vegan chocolate chips. And our chocolate mousse is made with just a few simple ingredients: avocados, cocoa powder, rice milk, agave nectar, vanilla extract, water and sea salt. Now you can have your cake (brownies) and eat it (them) too.
Sweet Potato Pad Thai
On the off chance that you’re neither a cheeze lover nor a chocolate lover, we think this last dish will be the perfect fit for you: Sweet Potato Pad Thai.
We take the flavors of traditional Pad Thai–sweet, salty, sour, and spicy–and bring you a lightened up, plant-based version that’ll make you ditch your takeout habit. First, let’s talk sauce. Our Thai Peanut is a flavor explosion, with it’s slightly sweet, slightly tangy notes blending seamlessly into a gastronomical delight. We pour that over our Sweet Potato Ribbons–fresh-cut sweet potatoes in the form of wide noodles–and finally add in our crisp Pea Snaps for a crunchy bite.
If you’re feeling fancy, add some crushed roasted peanuts, minced cilantro, bean sprouts and sliced scallions for more of that traditional Pad Thai flavor.