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Whole30 Super Bowl Platter

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  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 min


This platter is the perfect solution to your Whole30 Super Bowl celebration!


For the Platter:

For the Shrimp:

  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tsp old bay seasoning

For Sweet Potato Crisps:

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut oil for frying
  • Kosher Salt to taste

For Avocado Crèma:

  • 1 Avocado, peeled and pitted
  • 5 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 1 clove garlic, press
  • ¼ cup cilantro, chopped
  • ½ tsp kosher salt
  • A dash of coconut aminos

Smoky Yellow Pepper Mayo:

  • 2 yellow peppers
  • 1 tsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Whole30 mayo
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste


For the Shrimp:

Toss the shrimp in the spices. In a sauté pan over medium to medium high heat, sauté in olive oil, 2 minutes each side, about 4 minutes total.

For Jammy Eggs:

In a medium sized pot, bring water and 1 tbsp salt to a boil.  Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.

Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.

For the Sweet Potato Crisps:

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

You may need to adjust the stove temperature to make sure that the oil stays hot (but is not burning the potatoes).

For Avocado Crèma:

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, salt and coconut aminos and blend until smooth.

Cover and set aside until ready to serve.

For the Spicy Whole SistersRanch Dressing:

Combine Whole Sisters Ranch with 3 Tbsp of green hot sauce (Cholula).

For the Smoky Yellow Pepper Mayo:

Preheat oven to 500F. Place peppers on roasting pan, oil, salt and pepper. Roast them for about 15-20 minutes (not too black — light brown) flip every 5 minutes.  Make sure they don’t burn.

Remove from the oven and place in a paper bag for about 30 minutes. After 30 minutes, remove from the bag and remove as much skin as possible. Remove the seeds too.

Transfer to a food processor and add the mayo and red wine vinegar, blending until smooth. Season to taste.

Then Assemble your Super Bowl Spread and be sure to use your favorites!