Grilled Kidney Beans with Sweet Potato
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. Grilled kidney beans with sweet potato is a hearty vegetarian dish that's packed with plant based protein and fiber, so you'll feel satisfied long after dinner. The sweet potatoes caramelize beautifully on the grill while the beans soak up all those smoky paprika and cumin flavors, and the fresh lime and cilantro brighten everything up at the end. It's simple enough for a busy Tuesday but impressive enough to serve to guests, and best of all, most of the ingredients are probably already in your pantry.
Ella x
Ingredients
- 2 canscanned kidney beans(drained and rinsed)
- 2 mediumsweet potatoes(cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 3garlic cloves(minced)
- 2lime(juiced)
- 118 mlfresh cilantro(chopped)
- 1 mediumred onion(thinly sliced)
- 1jalapeño pepper(minced)
- 3corn tortillas(cut into strips)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the drained kidney beans dry with paper towels to help them brown properly on the grill.
Tip: Dry beans grill better and develop a better crust without steaming.
- 2
Toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper in a large bowl until evenly coated.
Tip: Keep the potato pieces roughly the same size for even cooking.
- 3
Spread sweet potato cubes on a grill basket or cast iron skillet and place on the grill. Cook for 15-18 minutes, stirring occasionally, until tender and caramelized on the edges.
Tip: A grill basket prevents small pieces from falling through the grates.
- 4
In a separate bowl, toss kidney beans with 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper.
Tip: Don't over-season the beans as they will take on additional flavors from the grill.
- 5
When the sweet potatoes are nearly done, push them to the side of the grill basket and add the oiled kidney beans. Grill for 8-10 minutes, stirring frequently, until the beans develop charred spots.
Tip: Listen for a satisfying sizzle when the beans hit the hot grill surface.
- 6
Meanwhile, prepare the cilantro-lime dressing by whisking together lime juice, 2 tablespoons olive oil, minced jalapeño, red onion, and chopped cilantro. Season with salt and pepper to taste.
Tip: Make this dressing while the vegetables grill to save time.
- 7
Lightly oil the tortilla strips and grill them for 2-3 minutes on a clean section of the grill until crispy and golden, stirring frequently to prevent burning.
Tip: Watch the tortilla strips carefully as they can char quickly.
- 8
Transfer the grilled kidney beans and sweet potatoes to a serving platter, drizzle generously with the cilantro-lime dressing, and top with crispy tortilla strips. Serve immediately while warm.
Tip: The warm vegetables absorb the dressing beautifully for maximum flavor impact.
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