Vegan BBQ Sweet Potato with Spicy Chutney
The sun’s out, so that can only mean one thing – it’s BBQ time! And BBQ food doesn’t get much tastier than this tangy BBQ sweet potato with spicy chutney that’s an absolute cinch to make!
To make this BBQ sweet potato recipe you need a sharp knife, a chopping board, a saucepan, and a BBQ with a griddle!
Total Time: 55 minutes
Prep Time: 50 minutes
Cook Time: 5 minutes
Servings: 4
Rating:
Total Time: 55 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.75 0.75 American sweet potatoes
- 0.25 0.25 stalk celery
- 25 25 g dried apricots
- 1 1 cm fresh ginger, peeled and finely grated
- 31.25 31.25 g sugar
- 18.75 18.75 ml white wine vinegar
- 0.25 0.25 tsp mustard seeds
- 0.5 0.5 tsp curry powder
- 0.25 0.25 tsp salt
- Plant-based alternative to yoghurt to serve (optional) OR cashew sour cream
Method
Method
- Preheat the oven to 200°C and bake two of the sweet potatoes for about 50 minutes, or until soft to the touch.
- Cut the sweet potatoes in half lengthways and grill them briefly on the BBQ to achieve griddle stripes.
- Clean the celery and chop the stalks into thin slices, then cut the apricots into thin strips. Peel and chop the remaining sweet potato into small chunks.
- Bring 150ml of water to a boil in a saucepan and cook the sweet potato chunks with the lid on for 6 minutes, until “al dente”.
- Add the sugar, celery, apricots, ginger, white wine vinegar, mustard seed, curry powder and salt to the pan. Stir the mixture and simmer for a few minutes, until it forms a thick chutney.
- Serve the griddled sweet potatoes with the chutney and a dollop of the plant-based alternative to yoghurt, if being used.
Ready to fire up the grill?
Get inspired by these 21 vegan BBQ ideas for a sizzling summer!
