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An Easy, Veggie-Forward Summer Dinner: Grilled Sweet Potatoes with Creamy Cilantro Hummus
On hot summer evenings, I tend to crave dishes that are light & low-cook over a hearty burger, like our viral Marinated Tomato Pasta or my fave fresh Falafel-Inspired Quinoa Salad. Veggie-forward dinners are ideal for warm weather, so I’m on a mission to share more of them with you this summer!
This super satisfying vegetarian recipe is inspired by a dish at one of my favorite Southwest Minneapolis restaurants, Colita: a pile of deeply roasted sweet potatoes served over a creamy chipotle remoulade sauce & topped with fresh herbs & serrano peppers. Smoky, sweet, charred, & fresh – it was truly love at first bite! 😋
To give Colita’s dish my own twist, I replaced the roasted sweet potatoes with smoky grilled sweet potatoes (a summer staple here at the PWWB House!) & made a cilantro lime hummus instead in place of a creamy remoulade sauce to give the dish a little extra plant-based protein.
Finish it all off with a few simple toppings & this stunning vegetarian dinner looks like it just came from a restaurant kitchen!
Recipe Highlights
Grilled Sweet Potatoes with Cilantro Lime Hummus is pretty much the perfect vegetarian summer meal! You’ll love it because it’s…
EASY TO MAKE. Throw some sweet potatoes on the grill & whip up the hummus in a food processor – dinner’s ready in less than 30 minutes, simple as that!
SO SATISFYING. Serve the smoky charred sweet potatoes over a swoop of protein-packed homemade cilantro lime hummus & call it dinner. Perfect for a lazy summer evening!
A LOW-KEY STUNNER. This recipe is simple to prep but makes a showstopping impression. Garnish with fresh cilantro, thinly sliced jalapeno, Tajín seasoning, & a little crumbled cotija cheese for a restaurant-worthy meal at home!
Sweet, smoky, spicy, & creamy – all the best things! ♡ Read on to learn more about how to make Grilled Sweet Potatoes with Cilantro Lime Hummus, or jump straight to the recipe & get cooking!
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Buy Now →How to Grill Sweet Potatoes
The high heat of the grill gives sweet potatoes a beautifully smoky, charred crust, all while keeping the flesh deliciously sweet & creamy. They’re seriously perfect.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Our Grilled Sweet Potatoes recipe walks you through all the details of grilling this humble root vegetable, but it truly couldn’t be simpler…
Prep the sweet potatoes. If desired, peel the sweet potatoes, then slice them into hearty wedges. Season them up with a drizzle of avocado oil, garlic powder, & some S&P. Tip! ⇢ Sweet potatoes have a thin skin that is easy to eat, so it’s totally fine to skip the peeling!
Grill the sweet potatoes. Place the sweet potatoes on a 450-500 degree F grill, cooking for 3-4 minutes per side until tender & charred. Tip! ⇢ There’s no need for a grill basket here, just place the wedges perpendicular to the grill grates & they won’t fall through as they cook.
As the sweet potatoes cool, prepare the cilantro lime hummus. Learn more! ⇢ How to Grill Vegetables, an A-Z Guide.
Homemade Cilantro Lime Hummus
This homemade cilantro lime hummus gives the dish a big dose of plant-based protein that helps leave you nice & full. It’s the perfect way to make a satisfying vegetarian or vegan meal!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
To make the cilantro lime hummus…
Pulse the chickpeas with cilantro, garlic, & cumin in a food processor, scraping down the sides of the bowl so everything is incorporated with a rough chop.
Add lime juice & tahini, & let the food processor run. The hummus will still be pretty chunky at this point, but the mixture should be completely combined after a good 3-4 minutes.
Smooth it out with ice water. With the food processor running, slowly stream in 1 tablespoon of ice water at a time until the hummus is beautifully creamy.
That’s it! Homemade hummus is way easier than you might imagine. Learn More! ⇢ Cilantro Jalapeno Hummus recipe.
Assembly & Serving
This vegetarian main is all we need on a hot summer evening & always leaves us perfectly satisfied. We like to assemble it in a big family-style platter that everyone can dig into, but it’s also easy to prep in bowls for individual meals.
To assemble, simply spoon the cilantro lime hummus into a shallow bowl & arrange the grilled sweet potatoes on top. We also love to finish the dish with fresh cilantro, thinly sliced jalapeño, some Tajín seasoning, cotija cheese, & a squeeze of lime juice to make everything pop. It’s stunning enough to serve at any restaurant!
Easy variations & more tips:
- Make it vegan & dairy-free! ⇢ Simply skip the cotija cheese, or use your favorite crumbly plant-based cheese in its place.
- Make it an app! ⇢ This recipe also doubles as a fun & beautiful appetizer. You can make it as-is or skip the hummus & serve it with a healthy drizzle of dairy-free cilantro cashew crema or avocado crema instead. Serve it on a big platter & let your guests dig in.
- Leftovers? ⇢ No problem. Store the cilantro lime hummus & grilled sweet potatoes separately for up to a week, then assemble the dish at dinnertime for an easy weeknight meal.
I can’t wait for you to try this Grilled Sweet Potatoes with Cilantro Lime Hummus! It’s so simple to make, but it’s honestly become one of our favorite summertime meals & I think you’ll love it too. It’s a stunning celebration of some of the best flavors of the season!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy grilling!
More Recipes Like This:
Vegetarian Grilling Recipes
- Grilled Black Bean Burgers
- Summer Farro Salad with Grilled Vegetables & Burst Tomatoes
- Grilled Buffalo Cauliflower Salad
- Grilled Mushroom Tacos with Chimichurri
- Grilled Falafel Burgers with Spicy Green Tahini
- Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette
- Grilled Veggie Burrito Bowls with Green Rice
- Easy Grilled Vegetable Platter with Chimichurri Sauce (Vegan)
Grilled Sweet Potatoes with Cilantro Lime Hummus
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Main Dish, Snacks
- Method: Grilling & Smoking
- Cuisine: American
- Diet: Vegan
Description
This summer, I’m on a mission to share more of my favorite warm weather dinners: veggie-forward grilling recipes that are substantial enough to stand on their own as a satisfying meal. These Grilled Sweet Potatoes with Cilantro Lime Hummus completely fit the bill!
It all starts with grilled sweet potatoes, which are a total summer staple at my house. The high heat of the grill gives sweet potatoes a delicious smoky-charred crust, all while preserving their naturally tender & creamy texture. Plus, sweet potato wedges grill up really quickly, meaning there’s no need to turn on the oven on a hot summer evening!
And while the grilled sweet potatoes are perfectly delicious all on their own, I really like to serve them over a generous spoonful of my homemade Cilantro Hummus. Not only does the hummus complement the sweet potatoes beautifully with fresh & zippy flavor, it also adds plant-based protein that ensures the dish is a really satisfying vegetarian dinner.
A fun summer meal that comes together in 30 minutes or less, I hope you love this dish just as much as we do! ♡ Happy grilling!
Ingredients
for the grilled sweet potatoes:
- 2 medium sweet potatoes, each sliced lengthwise into 8 wedges (approx. 1 pound)
- 2 tablespoons avocado oil or high smoke point vegetable oil of choice
- 1 teaspoon garlic powder
- kosher salt & ground black pepper, to season
for the cilantro lime hummus:
- one 15-ounce can chickpeas, drained & rinsed
- 4 cloves garlic
- optional: 1 jalapeno, deseeded as desired & roughly chopped
- 1 cup lightly packed cilantro leaves & tender stems
- ½ teaspoon ground cumin
- kosher salt & ground black pepper, to season
- 2 large, juicy limes, juiced (approx. ¼ cup)
- ¼ cup tahini
- 4–6 tablespoons ice water, as needed
for serving, as desired: fresh cilantro, thinly sliced jalapeno, crumbled cotija cheese, Tajín seasoning, etc.
Instructions
- Prep: Preheat the grill for medium-high direct heat grilling, 450-500 degrees F.
- Prepare the cilantro lime hummus: To the bowl of a food processor, add the chickpeas, garlic, jalapeno (if using), cilantro, & ground cumin. Season with ½ teaspoon kosher salt & ground black pepper as desired. Pulse the food processor a few times, breaking the mixture up into fine pieces. Add the lime juice & tahini to the food processor. Turn the food processor on & let it run 4-5 minutes, stopping to scrape down the sides as needed. Once the cilantro hummus reaches a nearly smooth & creamy texture & with the food processor still running, slowly add in the water 1 tablespoon at a time until your desired texture is reached. Set aside, or store in an airtight container in the refrigerator for up to 1 week. Learn more! ⇢ Cilantro Hummus Recipe.
- Grill the sweet potatoes: Place the sweet potato wedges on a small baking sheet. Drizzle avocado oil over top & season with garlic powder, 1 teaspoon kosher salt, & ground black pepper as desired. Toss to coat well. Place the sweet potatoes on the preheated grill. Grill 3-4 minutes per side, or until tender & charred as desired. Transfer the grilled veggies to the baking sheet & allow to cool slightly.
- Serve: Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Arrange the grilled sweet potatoes over top. Finish with fresh cilantro, thinly sliced jalapeno, cotija cheese, & a sprinkling of Tajín or a squeeze of lime juice as desired. Enjoy!
Notes
- Storage & Reheating: Leftover grilled sweet potatoes & cilantro lime hummus will keep, stored in separate airtight containers in the refrigerator, for up to 1 week. Reheat the sweet potatoes in the microwave as desired until warmed through.
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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