Three vegan sides to serve at a cookout

Pair them with vegan burgers during grilling season.
Vegan sides can be tasty, too. Try Rainbow Veggie Slaw. [DIRK SHADD   |   Times]
Vegan sides can be tasty, too. Try Rainbow Veggie Slaw. [DIRK SHADD | Times]
Published May 22

Nobody will miss the meat or dairy in these easy vegetable-centric sides. They’re perfect for pairing with the hearty burger centerpiece of your Memorial Day cookout.

EASY

Spicy Grilled Sweet Potato Wedges

3 small sweet potatoes

Extra-virgin olive oil

Salt

Ground black pepper

1 teaspoon chili powder

2 teaspoons paprika

Hefty pinch of cayenne pepper, or to taste

Lime, cut into wedges

Bring a large pot of water to a boil and parboil the sweet potatoes until they’re barely fork tender. Remove from the water. Alternatively, add potatoes to a large bowl, cover with water and microwave for 7 minutes or until barely fork tender. When cool to the touch, slice into wedges.

Preheat a grill to medium heat. Drizzle the sweet potatoes with olive oil and salt and pepper to taste. Place on the hot grill and grill 5 to 6 minutes per side, or until well charred.

After removing the sweet potatoes from the grill, sprinkle with the chili powder, paprika, cayenne and more salt to taste. Squeeze lime wedges over potatoes just before serving.

Source: Michelle Stark, Tampa Bay Times

EASY

Grilled Guacamole

2 ripe avocados

Olive oil

Juice of 1 lime, more if desired

¼ cup diced white onion

⅓ cup chopped cilantro

1 garlic clove, finely minced

1 jalapeno, diced

Pinch of cumin

Salt

Slice avocados in half, remove the pit, then coat all exposed green flesh with olive oil. Place on a hot grill and grill for about 4 or 5 minutes until avocados are soft and the green part is slightly charred.

Scoop green flesh into a bowl, then add the remaining ingredients.

Stir well, crushing the avocados to form a smooth guacamole.

Serve immediately.

Source: Michelle Stark, Tampa Bay Times

EASY

Rainbow Veggie Slaw

¼ head red cabbage

2 carrots

¼ head green cabbage

1 bunch broccoli

1 jalapeno pepper

8 Brussels sprouts

2 green onions

¼ cup olive oil

½ cup apple cider vinegar

1 tablespoon sugar

Salt

Pepper

1 teaspoon chopped oregano

Start by shredding the red cabbage and placing it in a mixing bowl filled with cold water. This will “bleed” the red from the cabbage so it doesn’t turn every vegetable red.

Peel and cut carrots into matchstick-sized pieces. Shred green cabbage. Cut broccoli into small florets. Seed and cut jalapeno into small pieces.

Slice Brussels sprouts into ⅛-inch slices. Using all the green onions, cut into ¼-inch pieces on a bias.

Combine all veggies in a bowl and toss. Drain red cabbage and add.

In a small bowl, combine oil, vinegar, sugar, salt, pepper and oregano.

Pour over veggies and allow to “marinade” in refrigerator for an hour or up to overnight. Serve.

Source: Michelle Stark, Tampa Bay Times

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