35+ Delicious Friday Vegan Snacks Recipes to Enjoy on a Night

Fridays are a time to unwind and indulge in some delicious snacks, especially when you can treat yourself without compromising on your health or values.

Vegan snacks offer a great way to savor something tasty while nourishing your body with plant-based ingredients.

Whether you’re hosting friends, treating yourself after a long workweek, or just craving something light yet satisfying, these 35+ Friday vegan snack recipes are sure to elevate your weekend.

From crunchy, savory bites to sweet, guilt-free treats, there’s something for every taste and occasion.

Let’s dive into some plant-powered snack ideas that will keep you energized and satisfied throughout the day!

35+ Delicious Friday Vegan Snacks Recipes to Enjoy on a Night

As the week comes to an end, these 35+ Friday vegan snack recipes offer the perfect way to kick off your weekend with delicious and nutritious bites.

Whether you prefer savory or sweet, light or indulgent, these snacks can easily be whipped up using simple, wholesome ingredients. The best part?

You can feel good about what you’re eating while still enjoying a satisfying treat.

So, get creative in the kitchen and enjoy a fun and tasty Friday with these plant-based snacks that will leave you feeling refreshed and ready for whatever the weekend brings!

Zucchini Noodles with Avocado Pesto

This vibrant, low-carb dish combines fresh zucchini noodles with a creamy, flavor-packed avocado pesto. It’s a perfect option for a keto-friendly lunch, delivering healthy fats and essential nutrients. The dish is light but satisfying, making it ideal for those looking to maintain energy without compromising on taste. Plus, it’s a breeze to prepare, making it a great choice for busy Fridays.

Ingredients:

• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis.
2. In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the zucchini noodles with the avocado pesto, ensuring the noodles are evenly coated.
4. Serve immediately, garnished with a sprinkle of red pepper flakes if desired.

This Zucchini Noodles with Avocado Pesto recipe is the perfect combination of creamy and refreshing flavors, making it an ideal low-carb, keto-friendly lunch. The rich avocado provides healthy fats, while the zucchini noodles offer a satisfying crunch. This dish is not only healthy but also quick to prepare, making it a great addition to any Friday lunch menu.

Cauliflower Rice Stir-Fry

Cauliflower rice stir-fry is a keto-friendly version of the classic fried rice, substituting cauliflower for rice to keep the dish low in carbs. Packed with colorful vegetables and seasoned with soy sauce and sesame oil, this stir-fry delivers all the flavor of a traditional fried rice but without the carbs. It’s a versatile dish that can be customized with your favorite veggies or protein sources, making it perfect for a quick, filling, and nutritious lunch.

Ingredients:

• 1 small head of cauliflower (or 4 cups pre-riced cauliflower)
• 1/2 cup diced bell peppers
• 1/2 cup peas (optional)
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 green onions, sliced
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. To make cauliflower rice, chop the cauliflower into florets and pulse in a food processor until it resembles rice grains.
2. Heat the sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing until fragrant.
3. Add the diced bell peppers and peas, cooking for another 2-3 minutes.
4. Stir in the cauliflower rice and soy sauce, cooking for 5-7 minutes until the cauliflower is tender but not mushy.
5. Sprinkle with sliced green onions and sesame seeds before serving.

This Cauliflower Rice Stir-Fry is a perfect low-carb, keto lunch option that satisfies your craving for something savory and filling. The cauliflower rice serves as a great substitute for traditional rice, and the sesame oil and soy sauce give it an authentic, stir-fried flavor. It’s quick, customizable, and a great way to enjoy a healthy lunch without the carbs.

Vegan Avocado Cucumber Lettuce Wraps

These Vegan Avocado Cucumber Lettuce Wraps are a refreshing and light option for a low-carb, keto lunch. They feature crisp lettuce, creamy avocado, and cool cucumber, all wrapped together for a satisfying and nutritious meal. The simplicity of these wraps makes them perfect for a Friday lunch when you want something quick, refreshing, and full of healthy fats and fiber. You can also add your favorite plant-based protein to elevate the dish.

Ingredients:

• 8 large lettuce leaves (romaine or butter lettuce works well)
• 1 ripe avocado, mashed
• 1 small cucumber, thinly sliced
• 1/4 cup shredded carrots (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste
• Chili flakes or hot sauce (optional)

Instructions:

1. Lay out the lettuce leaves and spread mashed avocado evenly on each.
2. Layer the cucumber slices, shredded carrots, and cilantro on top of the avocado.
3. Drizzle with lime juice, and season with salt and pepper to taste.
4. Fold the lettuce leaves around the filling, creating a wrap.
5. Optionally, sprinkle with chili flakes or a drizzle of hot sauce for added heat.

These Vegan Avocado Cucumber Lettuce Wraps are the perfect keto-friendly, low-carb lunch to kick off the weekend. They’re light yet packed with nutrients from the fresh vegetables and healthy fats from the avocado. The wraps are refreshing and can be easily customized with extra toppings like sprouts or plant-based protein. Ideal for a light yet fulfilling Friday meal, these wraps are both satisfying and full of flavor.

Spaghetti Squash with Tomato Basil Sauce

This Spaghetti Squash with Tomato Basil Sauce is a low-carb, keto-friendly alternative to traditional pasta dishes. The spaghetti squash acts as a fantastic substitute for noodles, providing a similar texture without the carbs. Paired with a fresh, tangy tomato basil sauce, this dish is bursting with flavor and nutrients. It’s perfect for a Friday lunch when you’re craving comfort food but want to stick to your keto goals.

Ingredients:

• 1 medium spaghetti squash
• 1 can (14 oz) crushed tomatoes (no added sugar)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Grated Parmesan or nutritional yeast (optional for topping)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle the squash with olive oil and season with salt and pepper. Place it cut-side down on a baking sheet and roast for 30-40 minutes until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the crushed tomatoes, oregano, and basil, and let the sauce simmer for 10-15 minutes to meld the flavors together. Season with salt and pepper to taste.
5. Once the squash is done, use a fork to scrape out the flesh, creating spaghetti-like strands.
6. Serve the spaghetti squash with the tomato basil sauce on top and a sprinkle of Parmesan or nutritional yeast.

This Spaghetti Squash with Tomato Basil Sauce offers all the comfort of a pasta dish without the carbs, making it a perfect keto lunch choice. The spaghetti squash provides a satisfying texture, while the homemade tomato basil sauce brings in fresh, vibrant flavors. It’s a wholesome and delicious meal that feels indulgent but is completely aligned with your low-carb goals.

egan Cabbage Stir-Fry with Tofu

This Vegan Cabbage Stir-Fry with Tofu is a crunchy, savory, and filling low-carb option that’s perfect for a keto-friendly lunch. The cabbage is sautéed until tender but still crisp, paired with crispy tofu and a flavorful soy-based sauce. This dish is not only packed with protein and fiber but is also customizable based on your favorite veggies and seasonings, making it a versatile choice for Fridays when you want something satisfying yet light.

Ingredients:

• 1/2 head of cabbage, thinly sliced
• 1 block firm tofu, drained and cubed
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp ginger, grated
• 2 garlic cloves, minced
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add the tofu cubes and sauté until golden and crispy, about 7-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of sesame oil and sauté the garlic and ginger until fragrant.
4. Add the sliced cabbage to the skillet, cooking for 5-7 minutes, stirring occasionally until it begins to soften but still retains some crunch.
5. Return the tofu to the skillet, then add the soy sauce and rice vinegar. Stir well to combine, cooking for an additional 2-3 minutes.
6. Garnish with green onions and sesame seeds before serving.

This Vegan Cabbage Stir-Fry with Tofu is a quick, satisfying, and low-carb option for lunch. The combination of crispy tofu and tender cabbage creates a wonderful texture, while the ginger and garlic add an aromatic flavor. The soy-based sauce ties everything together, making it a tasty, nutrient-dense dish that’s perfect for a Friday lunch that keeps you on track with your keto goals.

Avocado and Spinach Salad with Lemon Tahini Dressing

This Avocado and Spinach Salad with Lemon Tahini Dressing is a fresh and creamy low-carb dish that’s perfect for a light, yet nourishing Friday lunch. Packed with vitamins and healthy fats from avocado and spinach, and paired with a tangy lemon tahini dressing, this salad is both filling and refreshing. It’s a great way to stay energized while sticking to your keto diet and enjoying the vibrant flavors of the season.

Ingredients:

• 4 cups fresh spinach leaves
• 1 ripe avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup red onion, thinly sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp pumpkin seeds (optional)

Instructions:

1. In a large bowl, combine the spinach, avocado slices, cucumber, cherry tomatoes (if using), and red onion.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth and creamy.
3. Drizzle the lemon tahini dressing over the salad and toss gently to coat.
4. Garnish with pumpkin seeds for an extra crunch, if desired.

This Avocado and Spinach Salad with Lemon Tahini Dressing is the perfect keto-friendly lunch, offering a combination of creamy avocado, fresh spinach, and a zesty, tahini-based dressing. The healthy fats from avocado and the fiber from spinach make this salad both satisfying and nourishing. It’s quick to prepare and can easily be customized with other vegetables or toppings. This light yet filling meal will keep you energized throughout the day without derailing your low-carb, keto diet.

Cucumber and Zucchini Noodles with Pesto

This Cucumber and Zucchini Noodles with Pesto is a refreshing and flavorful low-carb dish that’s perfect for a keto-friendly lunch. The zucchini and cucumber noodles provide a crunchy base, while the homemade pesto adds a burst of fresh, herby flavor. This dish is not only light and healthy but also quick and easy to prepare, making it an ideal option for a Friday lunch when you want something light yet satisfying.

Ingredients:

• 1 large zucchini, spiralized
• 1 large cucumber, spiralized
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
• 1 tbsp nutritional yeast or Parmesan cheese (optional)

Instructions:

1. Using a spiralizer or vegetable peeler, create noodles from the zucchini and cucumber.
2. For the pesto, combine basil, pine nuts, olive oil, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy.
3. Toss the zucchini and cucumber noodles with the pesto until evenly coated.
4. Garnish with nutritional yeast or Parmesan cheese if desired.

This Cucumber and Zucchini Noodles with Pesto is a light and flavorful option that’s perfect for a keto-friendly lunch. The refreshing crunch of the cucumber and zucchini noodles pairs beautifully with the creamy, herby pesto. It’s a simple yet satisfying dish that’s quick to prepare, making it ideal for a Friday lunch when you want to keep things light but flavorful.

Broccoli and Cauliflower Casserole

This Broccoli and Cauliflower Casserole is a hearty, low-carb dish packed with fiber and nutrients, making it a great keto lunch option. The broccoli and cauliflower are baked with a creamy, cheesy sauce that binds everything together, creating a comforting and satisfying meal. It’s a perfect way to enjoy a comforting, casserole-style dish without the carbs, and it’s easy to prepare for a simple yet filling Friday lunch.

Ingredients:

• 1 head of broccoli, chopped into florets
• 1 head of cauliflower, chopped into florets
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 tbsp butter
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Steam the broccoli and cauliflower florets for 5-7 minutes until tender but still firm.
2. In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, salt, and pepper, and stir until combined.
3. Stir in the shredded cheddar cheese and Parmesan until the sauce is smooth and creamy.
4. Add the steamed broccoli and cauliflower to a casserole dish. Pour the cheese sauce over the vegetables and sprinkle with almond flour.
5. Bake for 20-25 minutes, until the casserole is golden and bubbly.
6. Garnish with chopped parsley before serving.

This Broccoli and Cauliflower Casserole is a comforting, keto-friendly dish that brings all the richness of a classic casserole without the carbs. The creamy cheese sauce ties together the tender broccoli and cauliflower, creating a flavorful and filling meal. It’s a perfect Friday lunch option for those craving something hearty and satisfying while keeping their carb count low.

Vegan Sweet Potato and Chickpea Salad

This Vegan Sweet Potato and Chickpea Salad is a nutrient-dense, low-carb salad that’s perfect for a filling keto lunch. Roasted sweet potatoes and chickpeas are combined with fresh greens and a tangy lemon dressing, creating a balanced and satisfying meal. The dish is rich in fiber, healthy fats, and plant-based protein, making it both filling and energizing. It’s a great option for a Friday lunch when you want something nutritious and full of flavor.

Ingredients:

• 1 medium sweet potato, cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach or arugula)
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
2. Spread the sweet potato and chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, until the sweet potato is tender and the chickpeas are crispy.
3. In a small bowl, whisk together tahini, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted sweet potato, chickpeas, and mixed greens. Drizzle with the tahini dressing and toss gently to combine.

This Vegan Sweet Potato and Chickpea Salad is a nutrient-packed, low-carb option that’s perfect for a Friday lunch. The roasted sweet potatoes and crispy chickpeas provide a hearty base, while the tangy tahini dressing ties everything together. It’s a light yet satisfying dish that delivers a wealth of plant-based nutrients, keeping you full and energized without compromising on flavor.

Eggplant and Mushroom Stir-Fry

This Eggplant and Mushroom Stir-Fry is a savory, low-carb, and keto-friendly dish that combines the rich flavors of eggplant and mushrooms with a soy-based sauce. The stir-fry is both filling and satisfying, with a hint of umami from the mushrooms and a tender texture from the eggplant. It’s a great choice for a Friday lunch when you’re looking for something quick, healthy, and full of flavor.

Ingredients:

• 1 medium eggplant, diced
• 1 cup mushrooms, sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1/2 tsp grated ginger
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the diced eggplant and sauté for 5-7 minutes, until it begins to soften.
3. Add the sliced mushrooms, garlic, and ginger, and sauté for another 5 minutes, stirring occasionally.
4. Stir in the soy sauce and rice vinegar, cooking for 2-3 minutes until everything is tender and coated in the sauce.
5. Garnish with sliced green onions and sesame seeds before serving.

This Eggplant and Mushroom Stir-Fry is an excellent keto lunch option, with its rich umami flavor and satisfying texture. The soy sauce and sesame oil add depth and complexity to the dish, while the eggplant and mushrooms provide a filling, low-carb base. It’s quick to prepare, making it a perfect meal for a busy Friday when you want something delicious and nutritious.

Avocado and Kale Smoothie Bowl

This Avocado and Kale Smoothie Bowl is a refreshing, nutrient-dense keto option for lunch. It combines creamy avocado with nutrient-packed kale, blending together into a smooth base. Topped with your favorite low-carb toppings like chia seeds, unsweetened coconut flakes, and a few berries, this smoothie bowl is both filling and energizing. It’s perfect for a light yet satisfying meal on a Friday.

Ingredients:

• 1 ripe avocado
• 1/2 cup kale, chopped
• 1/4 cup unsweetened almond milk (or other non-dairy milk)
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• Ice cubes (optional)
• 1/4 cup mixed berries (optional for topping)
• 1 tbsp unsweetened coconut flakes (optional for topping)

Instructions:

1. In a blender, combine the avocado, kale, almond milk, chia seeds, vanilla extract, and ice cubes (if using). Blend until smooth.
2. Pour the smoothie into a bowl.
3. Top with mixed berries, coconut flakes, and additional chia seeds if desired.

Conclusion:
This Avocado and Kale Smoothie Bowl is a perfect keto lunch that’s packed with healthy fats, fiber, and vitamins. The creamy avocado blends seamlessly with the kale, creating a smooth and satisfying base. The toppings add a crunchy, refreshing contrast, making it a well-rounded meal. It’s quick to prepare and is a great way to enjoy a nutrient-dense lunch that leaves you feeling refreshed and full.

Cabbage and Tempeh Stir-Fry

This Cabbage and Tempeh Stir-Fry is a delicious, low-carb, and keto-friendly option that combines the crunchy texture of cabbage with protein-rich tempeh. The stir-fry is seasoned with soy sauce, garlic, and a touch of sesame oil for added flavor. It’s a quick, satisfying meal that’s both healthy and filling, making it a perfect option for a busy Friday lunch.

Ingredients:

• 1/2 head of cabbage, shredded
• 1 block tempeh, sliced into thin strips
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat the sesame oil in a large skillet over medium-high heat.
2. Add the sliced tempeh and cook for 5-7 minutes, stirring occasionally, until golden and crispy.
3. Add the garlic and shredded cabbage, sautéing for an additional 5-7 minutes until the cabbage softens but still retains some crunch.
4. Stir in the soy sauce, rice vinegar, and crushed red pepper flakes, and cook for another 2 minutes.
5. Garnish with sliced green onions and sesame seeds before serving.

This Cabbage and Tempeh Stir-Fry is a flavorful and filling keto lunch option. The tempeh provides a hearty source of plant-based protein, while the cabbage adds crunch and freshness. The sesame oil and soy sauce bring rich flavors to the dish, making it both savory and satisfying. It’s a quick and easy meal that fits perfectly into a low-carb, keto diet, especially on a busy Friday when you need something nutritious and delicious.

Keto Cauliflower Mac and Cheese

This Keto Cauliflower Mac and Cheese is a creamy, comforting dish that replaces traditional pasta with cauliflower to keep it low-carb while still satisfying your craving for mac and cheese. The cauliflower florets provide a tender, bite-sized texture, and the rich, cheesy sauce makes this dish feel indulgent and comforting. It’s perfect for a Friday lunch when you want something hearty but without the carbs.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional for topping)

Instructions:

1. Steam or boil the cauliflower florets for 5-7 minutes, until they are tender but not mushy.
2. In a saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, mustard powder, salt, and pepper, stirring to combine.
3. Stir in the shredded cheddar cheese and cook, whisking constantly, until the cheese has melted and the sauce is smooth.
4. Pour the cheese sauce over the cauliflower and stir to coat the florets evenly.
5. Optional: Top with grated Parmesan cheese and bake at 375°F (190°C) for 10-12 minutes for a crispy top.

This Keto Cauliflower Mac and Cheese is a perfect alternative to traditional mac and cheese, offering the same creamy, cheesy comfort without the carbs. The cauliflower provides a satisfying texture, while the rich cheese sauce makes it feel indulgent. It’s a filling, keto-friendly meal that’s perfect for a Friday lunch or any time you need a hearty, low-carb dish.

Spicy Tofu Lettuce Wraps

These Spicy Tofu Lettuce Wraps are a vibrant, low-carb, keto-friendly lunch that’s packed with protein and flavor. The crispy tofu is tossed in a spicy soy-based sauce and served in crunchy lettuce leaves, making them both fresh and satisfying. They’re quick to prepare and perfect for those who enjoy bold flavors and want a meal that’s both light and filling.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp sesame oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sriracha sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds (optional)
• Large lettuce leaves (such as iceberg or butter lettuce)

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat sesame oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes.
3. In a small bowl, mix together the soy sauce, sriracha, rice vinegar, and grated ginger.
4. Once the tofu is crispy, pour the sauce over the tofu and stir to coat. Cook for another 1-2 minutes to heat the sauce.
5. Serve the tofu mixture in lettuce leaves and garnish with green onions and sesame seeds.

These Spicy Tofu Lettuce Wraps are a great keto lunch that’s both light and flavorful. The tofu is crispy and absorbs the spicy, tangy sauce, while the lettuce provides a fresh crunch. They’re quick to prepare and customizable depending on your spice preferences. This dish is perfect for those craving a low-carb, protein-packed meal that’s full of bold flavors.

Roasted Brussels Sprouts and Almond Salad

This Roasted Brussels Sprouts and Almond Salad is a nutrient-dense, low-carb lunch that’s perfect for the keto diet. The roasted Brussels sprouts add a caramelized depth of flavor, while the almonds provide a satisfying crunch. Tossed with a tangy mustard vinaigrette, this salad is fresh, filling, and a great way to get a variety of nutrients in one meal. It’s an easy and delicious choice for a Friday lunch.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1/4 cup slivered almonds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil (for dressing)
• 1/4 tsp garlic powder

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet.
2. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are golden and crispy on the edges.
3. While the Brussels sprouts are roasting, toast the almonds in a dry skillet over medium heat for 2-3 minutes, until fragrant.
4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper to make the dressing.
5. Once the Brussels sprouts are done, toss them with the toasted almonds and drizzle with the mustard vinaigrette.

This Roasted Brussels Sprouts and Almond Salad is a low-carb, keto-friendly lunch that’s both satisfying and packed with flavor. The Brussels sprouts bring a caramelized taste, while the toasted almonds add a wonderful crunch. The tangy mustard vinaigrette ties everything together, making it a perfectly balanced meal. It’s a delicious and easy-to-make option for a Friday lunch, full of nutrients and healthy fats.

Note: More recipes are coming soon