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Recipe: A healthy Super Bowl dish everyone will root for

Veg-Out Layer Dip
The best part of the Super Bowl is having an excuse to get together and eat (nachos) and drink (boozy things) with friends. But guess what? You can invite veggies to the party, too, says Jessica Young, the co-founder and chef behind Young’s, a cool downtown catering company that will be hosting pop-up vegetable-centric dinners out of New York’s Old Bowery Station through 2014. (And she’s planning on having a restaurant to call home by 2015!)

“Our concept is just sticking to vegetables,” she says, which doesn’t mean you or your die-hard guests have to give up the all-American foods Super Bowl parties are known for. This game-changing (yup, I said it) dip has the hearty feel your guests will expect thanks to ingredients like beans, avocado, and plantains, and lots of zing, thanks to fresh cilantro and lime.

And every bite will be good for your body. (Unless you eat the whole thing.) —Lisa Elaine Held

Young’s Veg-Out Layer Dip

Serves 4–6

Layer 1 The BeansIngredients
1 can of organic black beans
1 bunch of cilantro
1 lime
1 red onion
2 avocados
1 over-ripe plantain
1 jar of your favorite salsa
1 bag of tortilla chips for dipping
carrot or celery sticks for dipping
chipotle powder
sea salt and black pepper

Layer 1: The beans

1 can of organic black beans
1 tbsp chopped red onion
1 tbsp chopped cilantro
1/2 lime, juiced
1/8 tsp sea salt

In a small mixing bowl, mash together all ingredients with a fork, and add the first layer to the bottom of your serving piece.

Layer 2: The salsa

Layer the entire jar of salsa over the beans.

Veg-Out Dip-PlantainsLayer 3: The guacamole

2 avocados
1/2 lime, juiced
2 tbsp chopped red onion
1/4 tsp chopped cilantro
1/4 tsp chipotle
1/4 tsp sea salt
1/4 tsp black pepper, ground

In a small mixing bowl, mash together all ingredients, and layer over the salsa.

Layer 4: The plantains

1 plantain, diced small
2 tsp olive oil
pinch sea salt

Heat a sauté pan over a high flame with olive oil. Add plantain slices, and reduce heat to low. Cook plantains until golden brown and cooked through (about 10 minutes). Layer over the guacamole.

For more information on Young’s, visit