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65 Healthy Vegetarian Snack Ideas

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20120707-DSC_7762-5(vegan tzatziki with veggies)

As much as I love cookies, cakes, chocolate and chips – those snacks just don’t leave me feeling very well. Healthy snacks, however, leave me feeling energized. I don’t feel bogged down with processed sugar, unhealthy fats or too much salt. As I transition to a plant-based diet void of processed sugars and refined grains, I am finding that I am craving fruits and veggies more and more. Whenever I have a craving these days, it’s for green juice or fresh mango slices with hemp seeds. Seriously. What’s happening to me!? *haha* My taste buds are changing and I’m okay with that. I feel great and that’s all that counts. In an effort to help me plan snacks throughout the week, I scoured the web to find some of the tastiest sounding healthy vegetarian snack ideas. Below you will find 65 great snack ideas that include a variety of roasted chickpeas, popcorn, healthy chips, fruit snacks, smoothies, veggies and dip options and some some sweet treats.

What are your favourite go-to snack foods?

Roasted Chickpeas

Pan-Fried Curried Chickpeas – Kitchen Treaty

Sea Salt + Vinegar Chickpeas – Oh She Glows

Spicy Chili Lime Roasted Chickpeas – Good Life Eats

Rosemary & Sea Salt Roasted Chickpeas – Kitchen Treaty

Roasted Thai Spice Chickpeas – Food & Wine Magazine

Lemon Roasted Chickpeas – Edible Perspective

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Eat Your Veggies

Thai Peanut Satay Celery Sticks

Buffalo-Style Celery Sticks – Martha Stewart

Veggies with Creamy Edamame and Pea Hummus – Just A Taste

Collard Wraps with Chickpea Walnut Meat – Dishing Up The Dirt

Veggies with Creamy Avocado Lemon Basil Dip – Garden Grazer

Cucumber Bites with Garlic Herb Filling – Annie’s Eats

Veggies with Everything White Bean Hummus – How Sweet Eats

Asparagus and Avocado Spring Rolls – The Roasted Root

Veggies with Lemon Artichoke Hummus – Vanilla & Spice

Loaded Sweet Potato Rounds – A Couple Cooks

Cajun White Bean Dip with Veggies

Vegan (Cashew) Tzatziki with Veggies 

 

 Smoothies

Almond Joy Chia Smoothie – The Curvy Carrot

Toasted Coconut Smoothie – Kitchen Treaty

Strawberry Banana Chia Smoothie – Peaches n Cream

Banana Almond Smoothie – Cookie & Kate

Hide Your Kale Smoothie – Minimalist Baker

Skinny Matcha Shake – Katy’s Kitchen

Pineapple Coconut Smoothie – Oh My Veggies

Apple Pie Smoothie 

Summer Berry Smoothie – Love & Lemons

Mango Banana Green Smoothie – Skinny Taste

pumpkin seeds2

Nuts & Seeds

Chile Spiced Pumpkin Seeds

Roasted Trail Mix – Edible Perspective

Pumpkin Seeds & Dried Cherry Trail Mix – Food Network

Tropical Trail Mix – The Kitchn

Sugar & Spice Nuts – Smitten Kitchen

Curried Nuts with Raisins – Williams Sonoma

Rosemary and Smoked Sea Salt Roasted Almonds – Love & Olive Oil

 

Bars and Bites

Almond Joy Energy Bites – Gimme Some Oven

Pumpkin Spice Snack Bars – A Couple Cooks

Almond Butter Rice Crisp Treats – Oh She Glows

Bite Sized Brownies – Oh, Ladycakes

Trail Mix Energy Bites – Gimme Some Oven

Key Lime Coconut Energy Bites – Spoonful of Flavour

Homemade Chocolate Hazelnut Lara Bars – Naturally Ella

Peanut Butter Stuffed No-Bake Cookie Bites – Minimalist Baked

Dark Chocolate Cranberry Pistachio Clusters – A Couple Cooks

No Bake Carrot Cake Balls – Once Upon a Cutting Board

5 Ingredient Granola Bars – Minimalist Baker

Chocolate Banana Cookies – Graden Grazer

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Fruit

Mojito Fruit Salad

Apple Nachos – Vanila & Spice

Cinnamon Apple Chips – A Couple Cooks

Mango Fruit Leather – Oh My Veggies

Tropical Kiwi Strawberry Summer Rolls – How Sweet Eats

Fresh Fruit Salad with Ginger Lime Dressing – Southern Food

Frozen Chocolate Bananas – Love & Lemons

 

Healthy Chips & Popcorn

Baked Parmesan Kale Chips – Skinny Taste

Cheezy Sundried Tomato Kale Chips – Oh She Glows

Chipotle Kale Chips – A Couple Cooks

Baked Butternut Squash Chips – A Couple Cooks

Chili Lime Popcorn – Martha Stewart

Sweet Curry Popcorn – Love & Lemons

Cool Ranch Popcorn (Vegan) – Natural Chow

Thai Spiced Popcorn – All Recipes

Sweet & Spicy Wasabi Popcorn – Kitchen Confidante

Parmesan Thyme Popcorn – Annie’s Eats

Buffalo Popcorn – Average Betty

Toasted Coconut Popcorn – Shutterbean

Caribbean Corn Chowder

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20130302-DSC_7685-5Today, we are off to the Caribbean! This Caribbean Corn Chowder is a little bit wintery with the sweet potatoes and a little bit summery with the fresh corn and salsa. I cannot think of a better dish to serve at this time of year when signs of spring are finally starting to appear. This chowder is comforting and hearty for the tail-end of winter, but refreshing and sweet in celebration of warmer weather. The perfect way to say good bye to winter produce and begin saying hello to that of the spring. This corn chowder highlights a lot of the signature ingredients associated with Caribbean cuisine – allspice, cayenne pepper, chilies, cinnamon, coconut, garlic, ginger, and sweet potatoes. And it’s the perfect chowder to top with a few tablespoons of fresh mango salsa.

*For a gluten-free  + dairy-free version of this dish*, skip the step where you add flour and milk to your dish. Simply add 2 cups of vegetable broth after the garlic and ginger are sautéed. Then add a can of low-fat coconut milk. The chowder will be slightly less thick, but will have a huge amount of flavour.

Happy mid-week everyone! I’ll be back in a few days where we’ll be travelling to Morocco to enjoy a delicious, savoury dish with couscous! :)

Print
Caribbean Corn Chowder

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4

Ingredients

  • 3 cups of peeled sweet potato cubes
  • 1 teaspoon of olive oil
  • 1 tablespoon of fresh grated ginger
  • 3 cloves of garlic, minced
  • 2 tablespoons of flour
  • 2 cups of low-fat milk (or 1-15 ounce can of low-fat coconut milk)
  • 1 cup of vegetable broth
  • 2 to 3 cups of frozen corn (adjust to your preference)
  • 1/4 teaspoon of ground all-spice
  • salt and pepper to taste
  • fresh mango salsa

Method

  1. Make the fresh mango salsa.
  2. Bring a large pot of water to a boil. Add sweet potato cubes. Reduce heat and simmer until sweet potatoes are tender (about 15 minutes). Drain and set aside.
  3. Meanwhile, heat the olive oil over medium heat in a large saucepan. Add ginger and garlic. Cook for about 3 minutes. Add flour to coat. Gradually whisk in milk and broth ensuring there are no lumps. Bring to a boil, whisking constantly, until soup has thickened slightly (about 5 minutes).
  4. Stir in cooked sweet potatoes and corn. Allow corn to thaw and heat through.
  5. Add ground all-spice, salt and pepper. Cook for 5 more minutes then remove chowder from heat.
  6. Serve chowder in soup bowls, spooning fresh mango salsa over top.

Source: adapted from West Coast Nest as originally seen on Peak of the Market website