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4.5 from 6 votes

Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 Wraps
Calories: 223 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat your grill to medium-high heat and place a grill basket over the grates while the grill is heating.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finally, press the cucumber noodles out between paper towels to remove any excess moisture.
  9. Divide the sweet potatoes between both wraps, laying out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.
  10. Sprinkle the top with the hemp hearts, roll up tightly, and enjoy.

Nutrition Information

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

% 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.