Prep time:5 mins
Cook time: 25 mins
Total time: 30 mins
Colorful, 30-minute veggie skewers grilled to perfection and served with chimichurri sauce! The perfect plant-based side or main for summertime BBQs.
1 large sweet potato (organic when possible), chopped into large pieces
4-6 baby red potatoes, quartered
1 red bell pepper, seeds removed + chopped into large pieces
1 yellow bell pepper, seeds removed + chopped into large pieces
1 red onion, peeled + chopped into large pieces
2 large portobello mushrooms, wiped clean + chopped into large pieces
optional: 2-4 ears of corn (grilled off the skewer)
1-2 Tbsp (15-30 ml) avocado or coconut oil (for brushing vegetables)
Healthy pinch each sea salt and black pepper
FOR SERVING optional Chimichurri Sauce
Heat up your grill or preheat oven to medium/high broil. Place your chopped sweet potato and potatoes in a large pot and cover with water. Bring to a boil and cook or “parboil” for about 10 minutes or until almost tender. You want them to be semi-tender – firm enough to stay on a skewer, but tender enough that they won’t require too much time on the grill/in the oven. Drain and let cool slightly.
Assemble skewers by adding the vegetables in layers to the skewers, leaving enough room at the top and the bottom to help with flipping and preventing vegetables from falling off. Brush with a neutral, high-heat oil such as avocado or coconut oil (or sub water if avoiding oil) and sprinkle generously with salt and pepper on all sides.
Grill (or broil) until grill marks are present and vegetables are tender and cooked through – about 10-15 minutes. Flip once at the halfway mark to ensure even cooking. If browning too quickly, move to the perimeter of the grill, where the heat is less intense (or turn oven heat down/move the pan lower in the oven). If grilling corn, place directly on the grill without the husk, or on the broil pan with the other vegetables.
While the vegetables are grilling, prepare your chimichurri sauce (optional).
Best when fresh, though leftover grilled vegetables will keep covered in the refrigerator up to a few days.
Reheat on the stovetop in a cast-iron or metal skillet or in the oven at 350 degrees F (176 C).
*Nutrition information is a rough estimate for 1 of 6 skewers without oil, sauce, or corn.
Serving size: 1 of 6 skewers without sauce or corn Calories: 108 Fat: 0.2 g Saturated fat: 0 g Carbohydrates: 25.1 g Sugar: 5.2 g Sodium: 11 mg Fiber: 3.2 g Protein: 3.6 g
EASY CHIMICHURRI SAUCE (10 MINUTES!)
Prep time: 5 mins
Total time: 5 mins
Creamy, spicy chimichurri sauce that requires 10 minutes and 8 ingredients! Perfect for adding to tacos, grilled vegetables, veggie burgers, and more!
Cuisine: Mexican-Inspired, Vegan, Gluten-Free
Serves: ~ 1 cup
5 cloves garlic, peeled and crushed
1 serrano pepper, seeds / stems removed (use less if not into spicy food)
1 cup (20 g) packed cilantro, thick bottom stems cut off
1 cup (20 g) packed flat-leaf parsley
3 Tbsp (45 g) ripe avocado
1/4 tsp salt, plus more to taste
3 Tbsp (45 ml) lime juice
1 Tbsp (15 ml) maple syrup (or other sweetener of choice)
optional: 1 Tbsp (15 ml) avocado oil (or sub more water)
Water to thin (~3 Tbsp or 45 ml)
Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
*Nutrition information is a rough estimate for 1 of 8 (2 Tablespoon) servings.
Serving size: 2 Tbsp (1 of 8 servings) Calories: 25 Fat: 1.2 g Saturated fat: 0.2 g Carbohydrates: 4 g Sugar: 1.8 g Sodium: 77 mg Fiber: 0.8 g Protein: 0.4 g