Rainbow Vegetable Kabobs with Creamy Sriracha Sauce

Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!

It’s grilling season!

Lately, when I take my daily walk through the neighborhood, I come back hungry.

And not because I walked 10,000 steps. 

It’s because tantalizing smells are wafting from the neighboring houses.

It takes all I have  not to pop in their garden or patio where upbeat music plays, voices carry, and smoke rises from the grill. 

Clearly, I didn’t get the invite.

But friends, I’m cordially inviting you to my plant-based grilling party. 

It’s a Rainbow Vegetable Kabobs with Creamy Sriracha Sauce party! 

Attire: grilling casual. 

RSVP, yes or no? 

This recipe is unique because it uses veggies you probably wouldn’t *normally* think about sticking on a kabob. 

But…why not?! 

The good news is that you can make this dish with or without a grill.

If you’re like me, the closest you might get to grilling this season might be hovering over a grill pan in the kitchen. 

That’s OK, we’ll get those gorgeous grill marks either way.

Before we fire up the grill, I recommend making the creamy sriracha sauce in advance, along with any grain you’re using for serving. 

Here’s what you need for the creamy sriracha sauce: 

• tahini
• sriracha
• filtered water

That’s it!

Naturally, I had to sneak tahini into this recipe somehow! 

Make the creamy sriracha sauce by adding all of the ingredients to a bowl and whisking until it’s smooth and creamy.

Add more filtered water as needed to reach your desired consistency.

You can taste the sauce and add more sriracha for spice, if you like!

Stash the sauce in the refrigerator until it’s ready to use.

Now, let’s make our Rainbow Vegetable Kabobs! 

We use all of my favorite summer seasonal Cal-Organic Farms vegetables to make these kabobs. 

I choose Cal-Organic Farms produce because they supply high-quality and organic veg that tastes as good as they look. 

The USDA seal on their bright purple tags is a promise that their produce was farmed free of synthetic fertilizers, pesticides, growth hormones, preservatives, and GMOs.

Here’s what you need:

• Cal-Organic red onion 
• Cal-Organic gold potatoes
• Cal-Organic easter egg radish
• Cal-Organic rainbow bunch carrots
• Cal-Organic cauliflower
• Cal-Organic broccoli
• avocado oil
• lemon
• Himalayan sea salt
• black pepper

That’s it!

Make sure to chop them in similar size and shapes so they heat more evenly on the grill.

It’s a bit tricky to do this wide variety of vegetables, so just ballpark it!

So, if you’re wondering how we skewer firm veggies like carrots, potatoes, and cauliflower, let me show you how!

The trick to this recipe is to oven-bake the vegetables so they soften enough to slide on your skewers. 

Line two baking sheets with parchment paper and preheat the oven to 400°F.

I recommend separating the vegetables by their length of cooking time. 

Group the potatoes, radishes, and carrots on the first sheet and transfer them to the oven to bake for ~30 minutes.

Add the cauliflower, broccoli, and red onion to the second prepared baking sheet and transfer them to the oven when the first pan has ~20 minutes left on the time.

This way the vegetables will be done at around the same time!

Remove the vegetables from the oven when they’re just fork tender but not mushy, watching closely in the last ~5-10 minutes to ensure they don’t burn.

Let the vegetables cool off for about 15 minutes, or until they’re cool enough to work with. 

Transfer them to a large bowl and add in the avocado oil, lemon juice, salt, and pepper.

Mix everything well to completely coat the roasted veggies.

This is just a quick marinade to give the vegetables some flavor while they’re grilling. 

I kept the marinade simple here, but can add in your favorite spices or herbs if you’d like! 

Now here’s where the magic happens! 

I assembled my kabobs on bamboo skewers, but metal skewers will also work if you have them. 

Assemble the vegetables on the skewers in an alternating fashion until all of the vegetables are used up.

If you’re using a grill rather than a grill pan, be sure to soak the bamboo skewers in water for ~10-15 minutes to ensure they don’t burn!

Heat a grill or grill pan (in my case!) over medium-high heat. 

Once the pan or grill is warm, add the vegetable skewers and cook them for 10 minutes, rotating the kabobs frequently to ensure all sides are nicely browned.

Those charred marks are pure gold! 

You can brush the kabobs with more avocado oil while grilling if they look too dry, but I found mine didn’t need any additional oil other than the marinade. 

The kabobs are done when they’re heated throughout with some nice char-marks. 

To serve, plate the kabobs alone or served over rice, quinoa, or your grain of choice with the creamy sriracha sauce for dipping.

I loved mine served with red rice (a new favorite!). 

You can also serve them solo as an appetizer or on a bed of greens for a grain-free option. 

Top your kabobs platter with a drizzle of creamy sriracha sauce, fresh cilantro, and sesame seeds. 

You can also add a squeeze of lemon for brightness!

Enjoy these Rainbow Vegetable Kabobs with Creamy Sriracha Sauce as a fun plant-based recipe to grill this summer. 

It’s totally customizable to any vegetables you like and have on hand!

Grab your favorite Cal-Organic Farms favorites and mix and match your customized kabobs. 

They’re perfect to serve on a beautiful platter with grains or greens. 

You can also serve them solo with sriracha sauce for dipping. 

Make them for a fun weekend meal and enjoy leftovers over rice for a delicious chilled or heated lunch. 

De-skewer the vegetables and store them in an airtight container in the refrigerator for up to one week.

The sriracha tahini sauce will also keep in the refrigerator for up to one week! 

Enjoy!

If you make these Rainbow Vegetable Kabobs with Creamy Sriracha Sauce, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more great kabob recipes, check out my Vegetable Kabobs with Spicy Lime Yogurt and Frozen Fruit Kabobs.

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XO Lauren 

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This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!