The Daily Dietribe

Grilled Sweet Potato Wedges with Honey Avocado Dip

Today’s recipe comes to us courtesy of Mia Davis, health coach for Amy on Team Kale. Every 4th Monday of the month, Mia will share a healthy gluten free recipe with us. You can find more gluten free recipes here.
This recipe is easy, healthy and full of flavor! And since you can make the sweet potatoes in tin foil on a grill, this is a great idea for bringing to a BBQ. That way you can be sure to avoid cross-contamination from any other foods.



Grilled Sweet Potato Wedges with Honey Avocado Dip Print-Me
An original recipe by Mia Davis of Blissful Chicks Wellness 
This is one of my favorite recipes. It’s quick, easy and SO delicious! This makes a great summer side dish or party platter.

1 large sweet potato, peeled and cut into wedges
1 tablespoon olive oil
Sea salt to taste
1 ripe avocado, peeled and pit removed
1 tablespoon raw honey
1 small lime
2 teaspoons fresh cilantro
Cumin to taste


  1. Bake sweet potato at 400 degrees F for 15 minutes. Then brush wedges with olive oil and place on well-heated grill. (You can use foil on grill or place onto rack for grill marks). Turn once, and take off grill once desired tenderness is reached (about 10 minutes). Sprinkle with sea salt.
  2. In bowl, mash avocado with honey and lime juice until smooth. Add cilantro and cumin and mix well. Serve with wedges. Enjoy!

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