Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap
User Reviews
4.5
6 reviews
Excellent
Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap
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These vegan wraps are an easy, healthy, and portable meal. Take them to work or pop them in a picnic basket and head to the nearest park!
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Ingredients
For the wrap:
- 2 cups cauliflower cut into bite-sized florets
- 1 1/2 teaspoons extra-virgin olive oil divided
- salt and pepper
- Half a medium sweet potato peeled (about 120 grams)
- 1 1/2 tablespoons cilantro chopped
- 1 1/2 tablespoons parsley chopped
- 1 tablespoon fresh mint thinly sliced
- 1 teaspoon lemon zest tightly packed (about 1 small lemon)
- 1/2 large cucumber spiralized with the 3-millimeter blade
- 2 flatbread wraps
- 1 teaspoon hemp hearts
For the dressing:
- 1 tablespoon Tahini
- 1/2 tablespoon water
- 1 teaspoon maple syrup
- 1 teaspoon fresh lemon juice
Instructions
- Preheat your grill to medium-high heat and place a grill basket over the grates while the grill is heating.
- In a medium bowl, toss together the cauliflower with 1 teaspoon of the oil, reserving the rest for later. Sprinkle with a pinch of salt and pepper.
- Once the grill has reached about 350 degrees Fahrenheit (which takes 10-15 minutes), place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13-15 minutes, stirring once or twice.
- While the cauliflower cooks, slice the potato into 1/4 inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 teaspoon of oil, making sure each wedge is nice and coated. Sprinkle with salt and pepper.
- Once the cauliflower is cooked, transfer to a bowl and remove the grill basket. Place the sweet potato wedges onto the grill over direct heat and cook until charred and tender, flipping once. This takes about 2-3 minutes per side. Remove from heat and set aside.
- Place the cauliflower into a small food processor along with the cilantro, parsley, mint, and lemon zest. Pulse until rice-like and the herbs are well mixed in. Transfer to a medium bowl.
- In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower and mix until well combined. Season to taste with salt and pepper.
- Finally, press the cucumber noodles out between paper towels to remove any excess moisture.
- Divide the sweet potatoes between both wraps, laying out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.
- Sprinkle the top with the hemp hearts, roll up tightly, and enjoy.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Sodium
227mg
(9%)
Potassium
482mg
(14%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
452IU
(9%)
Vitamin C
58mg
(64%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Wraps
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 227mg | 9% |
| Potassium | 482mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 58mg | 64% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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