Mexican BBQ
Every recipe on CuisineSavvy is scored for nutrition, so you can see exactly what you are eating and why it matters.
Grilled Avocado with Hearts of Palm Ceviche
A vibrant vegan appetizer featuring smoky grilled avocados filled with a refreshing hearts-of-palm ceviche made with lime, cherry tomatoes, red onion, serrano chile, cilantro, and a hint of coconut milk for creamy richness.
Smoky Black Bean and Sweet Potato Chilli
A hearty, one-pot vegan chilli that swaps every animal product for bold plant-based flavours. Chipotle in adobo and smoked paprika deliver a deep, smoky warmth, while cubed sweet potatoes finish in the oven so their edges caramelise beautifully. A squeeze of fresh lime juice added off the heat keeps every bowl bright and vibrant. Ready in under an hour and naturally gluten-free.
Grilled Sea-Brined Tofu with Tomato-Caper Salsa
A bold, plant-based adaptation of Mediterranean grilled whole branzino. Extra-firm tofu is pressed, soaked in a kelp-and-sea-salt brine for genuine marine depth, then wrapped in nori — which crisps and chars on the grill exactly as fish skin does — and grilled over high heat until golden. The vibrant tomato-caper salsa, bright with Kalamata olives, balsamic, and fresh parsley, is kept exactly as in the original. Aromatic lemon slices, rosemary, and flat-leaf parsley frame the slabs on the grate. Fully vegan; no flavour compromises.
One swap, a very different score
Illustration, not the original photographWhat changed
- chicken swapped for cauliflower
CuisineSavvy analyses nutrition and ingredients to help you make simple swaps for better meals. Learn how it works
Festive late summerHow Mexican BBQ became our most-cooked theme
From charred avocado to fire-side stews, these are the plant-based dishes that took over the grill this year.
Read the guide