Cook purple potatoes and sweet potato in a microwave or oven just until tender (about 4-6 minutes in a microwave, or 20 minutes in an oven preheated to 350 degrees F). Cool and slice into bite-sized chunks.
Thread veggies onto wooden skewers in this order: purple potatoes, purple onions, eggplant, zucchini, sweet potato, corn, pineapple, red peppers, and tomatoes.
Place skewers on a parchment-lined baking sheet.
In a small bowl, whisk together coconut oil, honey, apple cider vinegar, garlic, chipotle powder, and salt. Drizzle over the skewers and allow skewers to marinate for 1 hour (or up to overnight).
When ready, place skewers on a hot grill and cook until golden brown and piping hot.
To keep your skewers from burning when grilled, soak in a large pan of water overnight.
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