It’s time to fire up the grill, but that doesn’t have to mean ribeyes, hamburgers and hotdogs only. Consider trying a Sweet Potato “Steak” for a healthy change.
I leave the skins on and cut the sweet potato long ways, about an inch or so thick. Very simple.
Prior to the grill, sprinkle with Cajun blackening spice and sweet paprika. Grill each side 7-10 minutes directly on the grill on medium heat. If you want to make sure they are really soft, you can top them off 3 minutes in the microwave, but look for your desired consistency.
They are flavorful, you get a smokey fix, and this is incredibly good for you. I top it with vegan butter for the melt factor.
Shown here with a simple protein rich side dish: chickpea pasta spirals, cooked with two chopped Roma tomatoes, olive oil, garlic, basil, and coconut milk.
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