Grilled Southwest Stuffed Sweet Potatoes with BBQ Hummus
Grilled Southwest Stuffed Sweet Potatoes with BBQ Hummus are a healthy and delicious summer recipe. They're hearty enough to be an easy to make vegan dinner recipe but also taste delicious as a side to whatever you've got on the grill!
Southwest Stuffed Sweet Potato Boats for the big time BBQ win! ?
They're easy to make, healthy, and delicious. But I'm sure you're asking yourself …
What exactly are Southwest Stuffed Sweet Potatoes?
- Delicious sweet potatoes cut in half and grilled until tender.
- Stuffed with a healthy, plant-based protein (I'm looking at you, tasty Sabra hummus!)
- Southwest flavors like corn, black beans, cilantro, tomatoes, and lime. Yum!
- Easy to make for stress-free (and healthy!) summer entertaining.
- 100% healthy and vegan.
- A little like stuffed sweet potato skins only we get to eat all the delicious insides, too.
- The most delicious grilled veggie recipe. Seriously. They're so good.
Which hummus should you use?
I always look for Sabra hummus when I'm shopping for hummus. I swear they have the best flavors! Until I started working on this recipe, I would always reach for their Caramelized Onion and Smoked Paprika Hummus. It's so good!
As I wanted more of a southwest taste for these sweet potato boats, I decided to branch out and try some new flavors. I can now tell you that their Sweet and Smoky BBQ Hummus is totally amazing. It's garnished with smoked paprika and jackfruit, the fruit that's taking the vegan world by storm. The flavor works perfectly in these Southwest Stuffed Sweet Potatoes.
Sabra's Sweet and Smoky BBQ Hummus is a limited edition hummus. It's available in most major grocery stores. If you can't find it at your local shop, their Roasted Red Pepper Hummus, Supremely Spicy Hummus or their Roasted Garlic Hummus all make delicious alternatives.
Easy summer entertaining
Summertime is the best season for entertaining. Don't you agree? The hot weather coaxes us out of the house for casual, outdoor get togethers. And BBQs make cooking (and cleaning up!) a breeze.
Tips for a stress-free bbq party
- Marinate your meat and veggies before your guests arrive so you'll have time to visit before dinner. Or buy pre-marinated meats from the butcher.
- Have a few flavors of Sabra hummus and some cut up veggies on hand so your guests can have healthy snacks.
- Make pitchers of margaritas so guests can pour their own.
- When making this recipe, boil the sweet potatoes and have the toppings cut up and ready to go before your guests arrive.
Now go and enjoy your summer BBQ, my friends. And don't forget to make these Grilled Southwest Stuffed Sweet Potatoes with BBQ Hummus. They are delish!
PS. If you make this recipe, tag #SabraFeelGoodFood and #theendlessmeal so I can see it!
Healthy vegan BBQ recipes:
- Grilled Vegetable Salad with Giant Hot Croutons
- Roasted Corn and Avocado Salad with Chipotle Mint Dressing
- Sweet Curry Corn with Mango Chutney Butter
- Chunky Grilled Guacamole
- Grilled Zucchini Salad with Creamy Sunflower Seed Dressing
Southwest BBQ Hummus Sweet Potato Boats are a healthy and delicious summer recipe. They're hearty enough to be an easy to make vegan dinner recipe but also taste delicious as a side to whatever you've got on the grill!
- 4 small/medium sweet potatoes
- 1 corn cob
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/2 cup Sabra Sweet and Smoky BBQ Hummus
- 1/4 cup black beans
- 1/4 cup diced cherry tomatoes
- A sprinkle of diced red onion and cilantro
- 1/2 lime
- Place the sweet potatoes in a medium-sized pot and fill with water. Bring the pot to a boil over high heat then reduce the heat and simmer the sweet potatoes for 10-12 minutes, or until they are just soft. Do not let them overcook or they will be watery.
- Remove the sweet potatoes from the pot and when they are just cool enough to handle, cut them in half lengthwise. Once they've stopped steaming, drizzle them with the oil and sprinkle with the sea salt.
- Preheat your grill to medium-high. (See notes) Place the sweet potatoes ion the grill, cut side down. Pop the corn on the BBQ, too. Grill both for 10 minutes, turning the corn a few times (but not the sweet potatoes) until they both have grill marks on them.
- Remove the corn and sweet potatoes from the BBQ. When the corn is cool enough to handle, cut off the kernels. Divide the hummus between the grilled sweet potato halves and top with the remaining toppings and a squeeze of lime juice.
If your BBQ grill tends to be sticky make sure to oil the grate well or use a BBQ mat.