Makes 7 cups
Total time: 30 minutes
- 2 lb. sweet potatoes, peeled, cut into 1/2"-thick planks
- 2 ears fresh sweet corn, shucked
- 1 poblano
- 1 red onion, ends removed, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- Combine Vegetables with:
- 1/2 cup white Cheddar, shredded
- 1/4 cup chopped fresh chives
- Juice of 1/2 a lime
Preheat grill to medium-high.
Coat sweet potatoes, corn, poblano, and onion with oil, then season with salt and pepper.
Grill vegetables until charred and cooked through, turning often to prevent burning, about 12 minutes total for the potatoes and 10 minutes total for the other vegetables. Transfer to a cutting board and slice corn kernels from the cob; dice potatoes and poblano into 1/2" pieces; chop onion halves into 4 pieces each.
Combine vegetables in a bowl with Cheddar, chives, and lime juice. Season with salt and pepper.
Per cup: 259 calories; 38% calories from fat; 11g total fat; 37g carb.; 133mg sodium; 6g fiber; 6g protein
Sweet Potato Hash
Coat vegetables with oil on a baking sheet. This makes it easy to move them to the grill.