These grilled sweet potato steaks are brushed with a chili-lime marinade and become mouthwateringly meaty.
Ingredients
1 large ear(s)
Sweet white corn
1/2 medium
Yellow onion
(thickly sliced)
1 medium pepper(s)
Jalapeno pepper
(fresh; halved and seeded)
3 tbsp
Lime Juice
1 tsp
Chili powder
1/2 tsp
Garlic powder
2 large potato
Sweet potato
(8-oz . sweet; cut into 1/2-inch planks)
1/2 can(s)
Black Beans
(15-oz . can no-salt-added; rinsed and drained (3/4 cup))
1/4 avocado(s)
Avocado
(peeled and chopped)
1/4 cup
Cilantro (coriander)
(chopped fresh)
1 pinch
Sea Salt
(to taste)
1 dash
Black pepper
(Freshly ground; to taste)
Instructions
Preheat a grill pan over high. Add corn, onion, and jalapeño. Grill 4 to 6 minutes or until lightly browned, turning occasionally. Drizzle with 1 to 2 teaspoons of water if vegetables are sticking. Transfer vegetables to a cutting board; let cool.
Reduce heat to medium. In a bowl stir together 1 tablespoon of the lime juice, the chili powder, and garlic powder. Add sweet potatoes to grill pan. Lightly brush juice mixture over sweet potatoes. Grill 15 to 20 minutes or until tender, brushing with the remaining juice mixture. While cooking, add 1 tablespoon water at a time to the grill pan and cover with foil to help steam the sweet potatoes, adding more as it cooks off if necessary.
Meanwhile, for salsa, cut corn off cob and place in a medium bowl. Chop onion and jalapeño; add to corn. Add black beans, avocado, cilantro, and the remaining 2 tablespoons lime juice. Mix well; season with salt and black pepper.
Top sweet potato planks with salsa. Drizzle with Cholula (if using).
