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An overhead shot of a blue bowl of cilantro lime hummus topped with grilled sweet potatoes, cilantro, jalapeno slices and fresh cojijta cheese atop a white marbled surface.. A bowl of jalapeno slices, fresh cilantro, and a cloth with a fork and knife sit beside the bowl.

Grilled Sweet Potatoes with Cilantro Lime Hummus

  • Author: Jess Larson
  • 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

Scale

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
  • 46 tablespoons ice water, as needed

for serving, as desired: fresh cilantro, thinly sliced jalapeno, crumbled cotija cheese, Tajín seasoning, etc.


Instructions

  1. Prep: Preheat the grill for medium-high direct heat grilling, 450-500 degrees F.Weber Genesis II Propane Grill on a deck.
  2. 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 RecipeA close-up overhead shot of an uncovered food processor with finished smooth cilantro jalapeno hummus, resting atop a white marbled surface alongside squeezed limes and cilantro leaves.
  3. 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.An overhead shot of a blue bowl of hummus topped with grilled sweet potatoes, cilantro, jalapeno slices and fresh cojijta cheese atop a white marbled surface.. A bowl of jalapeno slices, fresh cilantro, and a cloth with a fork and knife sit beside the bowl.
  4. 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!An overhead shot of a blue bowl of hummus topped with grilled sweet potatoes, cilantro, jalapeno slices and fresh cojijta cheese atop a white marbled surface.. A bowl of jalapeno slices, fresh cilantro, and a cloth with a fork and knife sit beside the bowl.

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.