Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Barbecue

Grilled Sweet Potato Slices

Grilled Sweet Potato Slices served with Violife Creamy Garlic and Herbs dip will make your BBQ very special. Delicious vegan appetizer for everyone.

  • prep timeCooking time10 minutes
  • preparation timePrep time10 minutes
  • servingsServings4 portions
Lunch
Dinner
Starter
British
recipe image Grilled Sweet Potato Slices
  • 150 g Violife creamy with garlic and herbs
  • 4 medium sweet potatoes
  • 3 tbsp olive oil
  • 1 tbsp garlic powder
  • salt and ground black pepper to taste
  • spring onions chopped to garnish
  1. Wash and scrub the sweet potatoes. Pat dry and slice carefully into 2cm rounds. Drizzle with olive oil, sprinkle garlic powder and season well. Toss to coat evenly.
  2. Barbecue for 10 minutes on each side. Garnish with chopped spring onions and serve with the Violife Creamy with Garlic and Herbs dip on the side.

Related Recipes

 

Related products