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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings (as a side dish) 1x
1x 2x 3x
2 carrots, sliced
1/2 delicata squash, sliced
1 zucchini, sliced
2 cups mini potatoes, sliced or halved
2 tbsp olive oil
1 tsp paprika salt & pepper to taste
Creamy Sweet Potato Sauce:
1 sweet potato, diced
1/2 cup coconut milk
1 tbsp nutritional yeast
1 tbsp tahini
1 clove garlic
1/4 tsp salt
1 tsp lemon juice or apple cider vinegar optional: pinch of cinnamon
Make sure veggies are fairly even in size, except the zucchini can be larger chunks as it takes less time to cook.
Toss veggies in oil and spices.
Lay on grill. Cook 10 minutes, flip, then cook another 10.
Meanwhile, boil the sweet potato until tender. Run under cold water in a strainer to quickly cool it down before adding to the blender.
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!
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