Light up the grill, these Grilled Sweet Potato Fries with Parsley Tahini Sauce make the perfect easy and healthy summer side and are paleo, vegan, and Whole30!
Summer is officially upon us. Although it isn’t officially summer, it sure feels like it. At least in Austin. With the exception of a few random days of rain, it has been in the 90s the past few weeks. And that’s just the beginning. Wait until July and August when it really gets hot. I guess that’s the give take aspect of not having a winter – it gets pretty steamy here in the summer.
Growing up we didn’t have AC. My parents still don’t actually. I grew up about 45 mins outside of Philadelphia and my parents still live in the same house. No air conditioning means there was no way in hell my mom was turning on the oven in the summer. At least not that often. It heated up the whole house and you were literally sweating in the kitchen.
Even though we have AC now (pretty sure you wouldn’t be able to live in Austin without it), I still don’t like turning on the oven that much in the summertime. Our house is tiny and you can feel the heat from the kitchen everywhere. That is where the grill comes in. We have been throwing everything on there…from meats, to veggies, to even fruits. It gives food the best flavor! And there is minimal clean up!
As much as I love all forms of fries, these grilled sweet potato fries might be a favorite. The char from the grill adds so much flavor you don’t even need any seasonings! And by now you should know most of my foods must have some kind of sauce with them. This parsley tahini sauce is so simple but so flavorful. Just some fresh parsley, tahini, lemon, and water! We have had extra and I have been putting it on everything. I’m thinking these would be great for some backyard BBQ parties! Happy grilling friends!
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Grilled Sweet Potato Fries with Parsley Tahini Sauce
- 4 small-medium sweet potatoes (1075 grams)
- 1 tablespoon avocado oil
- optional: fresh parsley for topping
Parsley Tahini Sauce (makes about 1/2 cup)
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 cup fresh parsley
- 3 tablespoons water
- salt and pepper, to taste
- Cut sweet potatoes into wedges. Toss with avocado oil.
- Heat grill to medium-high heat. Once hot, place sweet potatoes directly on grill. Cook for about 30 minutes, rotating every so often, until cooked through.
- While sweet potatoes cook, make the sauce. Combine all ingredients into a Vitamix or high powered blender. Blend for 30 seconds until combined.
- Top fries with fresh parsley and serve with sauce. Enjoy!
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