Grilled Veggies with Creamy Sweet Potato Sauce (vegan + gluten-free)

Grilled fall vegetables with a creamy sweet potato sauce that is perfect for dipping or drizzling!



Grilled Veggies:

Creamy Sweet Potato Sauce:


  1. Make sure veggies are fairly even in size, except the zucchini can be larger chunks as it takes less time to cook.
  2. Toss veggies in oil and spices.
  3. Lay on grill. Cook 10 minutes, flip, then cook another 10.
  4. Meanwhile, boil the sweet potato until tender. Run under cold water in a strainer to quickly cool it down before adding to the blender.
  5. Add all sauce ingredients to a blender and blend until smooth. Drizzle sauce over veggies just before serving or use as a dipping sauce and enjoy!

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.