This just in: if you think avocado mania was born and will die with the Millennials, you’re in for a surprise. While for many years, most of the nation relied on the Standard American Diet for sustenance, these days, plant-based eating is more popular than ever.
New research by British multinational bank Barclay’s tracked Generation Z’s dietary preferences and monitored how their consumption levels of particular foods and beverages compared to the generation preceding them. While many regard Millennials as a bunch of avocado-fiends, it turns out Generation Z actually favors the creamy stone-fruits more than their predecessors — by a considerable 266 percent.
Oh Avocado, How We all Love Thee!
Embrace your Millennial side and grab a slice of avo-toast. This Lemon Avocado Chickpea Mash by Faith VanderMolen is the great generational unifier.
That’s not all. While one in ten Millennials considers themselves a vegan or vegetarian, data seems to suggest that Generation Z might be even more open to eating plant-based. Barclay’s report documented the top twelve changes in food habits between Generations X and Z, and plant-based foods are seeing an astounding rise in popularity with the younger generation.
Avocados don’t ever tower at the top of the list, by the way. Generation Z is consuming 667 percent more coconut oil, 550 percent more plant-based milk, 266 percent more avocados, 189 percent more sweet potatoes, 166 percent more quinoa, 138 percent more hummus, 80 percent more kale, and 57 percent more tofu.
Do you see the common thread, here? Generation Z is all about plant-based eating!
Eat Like Generation Z
So, now that you know what foods all the youngins are eating, the next step is to learn how to incorporate all of their favored ingredients into your everyday meal rotation! Here are some ideas, courtesy of the Food Monster App bloggers.
These Mushroom Quinoa Stuffed Sweet Potatoes With Smashed Avocado feature three of Gen Z’s favorite ingredients.
These oil-free stuffed sweet potatoes by Michele Elizabeth are perfect for lunch or dinner! The sweet potatoes are roasted at a low temperature, resulting in a perfectly sweet, creamy center that pairs well with the savory quinoa-mushroom filling and a dollop of smashed avocado. The finishing touch is a drizzle of sweet, creamy tahini sauce. Yum!
Cozy up to this Sesame Milk Latte, made with Homemade Sesame Milk, this fall!
Sarah Pether’s recipe is perfect for people who want to test out plant-based milk options but are allergic to nuts. Sesame seeds blend up into a creamy and delightful non-dairy milk. Who knew?
This Grilled Tofu Steaks With Orange Ginger Glaze recipe by Sheil Shukla makes a perfect lunch.
These Tofu Steaks are never a bad dinner idea! They’re grilled until browned on both sides and then brushed with a sticky, citrusy, and spicy orange-ginger glaze — the perfect combination of flavors to welcome outdoor weather. Serve on a bed of grains with grilled vegetables and your favorite barbecue sides.
Don’t stop there! Here are 10 Amazing Health Benefits of Coconut Oil and tips on How to Make the Perfect Baked Tofu, as well as a feature on Why You Should Eat That Avocado Seed.
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Grilled Tofu Steaks With Orange Ginger Glaze