These Vegan Grilled Sweet Potatoes with Creamy Avocado Lime Sauce are the perfect Summer appetizer, snack or side dish for July 4th weekend!
We’re on the official countdown to July 4th and if you’re looking for a healthy side dish to jazz up your family BBQ or potluck, you’re going to love these vegan grilled sweet potatoes with creamy avocado lime sauce. I’m all about simplicity, and tossing a few sweet potatoes in olive oil and Tajin seasoning is exactly how I want to roll all summer long. They’re honestly delicious just as is and Baby E LOVES them. But I think it’s a proven fact that everyone LOVES to get saucy, and anything with avocado is a win.
How to Make Vegan Grilled Sweet Potatoes
The key to good grilled sweet potato wedges like these is that you want to get a crisp outside and a tender pillowy soft inside. The most reliable way to accomplish that is to just par-boil them just a bit (making sure you pat them super dry, and then grill them over medium heat until they get those nice amazing grill marks.
I recently featured Tajin on what now has become my most popular recipe of all time- my Watermelon Fries. It’s this amazing Mexican lime, chili, salt seasoning that will legit blow your mind. I put it on pretty much EVERYTHING but it’s particularly good on sweet fruit and veggies like these vegan grilled sweet potatoes.
How to Make Creamy Avocado Sauce?
This could not be simpler. Basically I just puree together some avocado, lime, cilantro and garlic, until super smooth, and I add water to thin it to a spoonable sauce. If you want to make this more like a dip (which is totally amazing too for these vegan grilled sweet potatoes), I suggest omitting the water. I mean, it’s avocado, you can’t screw this up.
I’m just getting started with grill season, so I would love to know some of your favourite grilled side dishes and mains for Summer?
Have you tried making these Vegan Grilled Sweet Potatoes with Creamy Avocado Lime Sauce? Leave me a comment below!
Vegan Grilled Sweet Potatoes with Creamy Avocado Lime Sauce
- Place the potatoes in a large saucepan and cover with water. Bring to a boil, cover and simmer for 4 minutes until crisp tender. Drain well and dry very well.
- Toss with olive oil and tajin.
- Grill over medium heat, covered, for 10 or so minutes or until tender with grill marks.
- To a blender, puree the avocado, garlic, lime, olive oil, cilantro, water and salt and pepper, to taste.
- Serve the sweet potato wedges topped with the avocado sauce and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.