Grilled Honey Mustard Sweet Potato and Vegetable Kabobs - Slender Kitchen

Grilled Honey Mustard Sweet Potato and Vegetable Kabobs

By Kristen Mccaffrey
adapted from:
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™) (6 PointsPlus®)

Recipes Content


These Grilled Honey Mustard Sweet Potato and Vegetable Kabobs are the perfect meatless option for grilling and are packed with flavor.

I love getting out on the grill during warmer months and vegetable kabobs are one of my favorite things to make. Not only are they healthy, I just love the flavor of grilled vegetables when they are slightly charred, cooked until tender crisp, and ideally covered in a delicious marinade like this honey mustard marinade with rosemary. To pack in the flavor, you want to let the veggies hang out in the marinade for at least 4 hours before it's grilling time. This ensures they are full of that delicious honey mustard flavor.

For the kabobs, you could use almost any combination of veggies, just make sure to choose things that will cook in about the same amount of time. You could also add some tofu, tempeh, seitan, or chicken to add some protein. That's really all it takes. Served with some rice, quinoa, beans, or lentils and you have a healthy and delicious meal.

Prep Time

Grilled Honey Mustard Sweet Potato and Vegetable Kabobs

Prep Time: 
Cook Time: 
Total Time: 


  • 1/2 cup whole grain mustard (or spicy brown mustard)
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tbsp honey
  • 2 U garlic cloves, minced
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp rosemary
  • 1/2 tsp paprika
  • 2 U medium sweet potatoes
  • 2 U zucchini
  • 2 cups mushrooms
  • 1 U summer squash
  • 1 U red pepper
  • 1 U green pepper
  • 1 U red onion

Nutritional Facts

Serving Size: 
2 kabobs
Amount Per Serving
Calories 209
Calories from Fat 36
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 1 106mg
Total Carbohydrate 41g
Dietary Fiber 6g
Sugars 22g
Protein 8g


  1. Microwave, bake, or steam the sweet potatoes until just tender. In a microwave, you can gently pierce holes in the potato using a fork and then microwave for 5-7 minutes. Cut the veggies into 1 inch chunks. Soak the skewers if needed.
  2. Stir together the mustard, yogurt, honey, garlic, salt, pepper, rosemary, and paprika. Taste and adjust seasoning if needed. Toss with the veggies and let marinate for at least 4 hours.
  3. When ready to cook, thread the vegetables onto skewers and brush with marinade. Grill for 3-4 minutes on each side until vegetables begin to char. Turn and repeat until veggies are tender. Serve with remaining marinade drizzled on top if desired.
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