HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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So now that the weather is finally getting nicer (grandma alert! I feel like I talk about the weather a lot…) I am sure you’ll be planning a lot more get-togethers for cookouts and picnics and pool parties! Ah, pool parties! And if you’re anything like me, you want to spend as much time outside doing the things you love and less time cooking. So I decided to come up with a quick and easy appetizer idea that would be a real crowd pleaser fo all your summatime partays and also get you in and out of the kitchen in a flash.
These Baked Potato Rounds with Edamame Hummus and Microgreens are so tasty, they are kind of a new spin on potato skins (which I would dare to say they would be great as such!), but what I like about these is they cook so quickly because they are sliced into rounds. The edamame hummus comes together in no time at all and then you just garnish with some microgreens, chives, and sesame seeds and you’re done! Simple, right?! (and if you haven’t had my edamame hummus, you’re in for a real treat!). You can also double the batch of edamame hummus to serve right alongside these delicious potatoes with some fresh veggies or crackers and you have yourself TWO delicious + healthy snacks. Woah! Genious!
If you’re really pressed for time, you don’t have to pipe the hummus on on top like I did, but if you’re looking to wow your peeps, go ahead and try it! It’s super simple. Otherwise just spread some hummus over top your baked potato rounds and garnish. So let’s just get right to it, shall we?!
Don’t forget, if you make this recipe, comment below and share on social media! Tag me on Instagram so I can see your beautiful re-creations!