These wraps are packed with addictive bites of tender grilled sweet potatoes, fresh cucumber noodles, and an amazing combo of smoky grilled cauliflower rice, a walloping three herbs, and a punch of zesty lemon, tangy tahini, and sweet maple syrup. This ridiculously good mish-mash of flavors will make your taste buds tingle all the way down to your tippy toes: cool, crisp mint, lemony-y cilantro, and fresh parsley.Can’t you already feel yourself inducing lunch envy on your coworkers?

Mint Grilled Sweet Potato and Tahini Cauliflower Rice Wraps [Vegan, Gluten-Free]

Serves

2

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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
  • 1 1/2 tablespoons cilantro, roughly chopped and lightly packed
  • 1 1/2 tablespoons Italian parsley, roughly chopped and lightly packed
  • 1 tablespoon fresh mint, thinly sliced and firmly packed
  • 1 teaspoon lemon zest, tightly packed (about 1 small lemon)
  • 1/2 large cucumber, spiralized
  • 2 gluten-free wraps or any wraps
  • 1 teaspoon hemp seeds

For the Dressing:

  • 1 tablespoon tahini
  • 1/2 tablespoon water
  • 1 teaspoon maple syrup
  • 1 teaspoon fresh lemon juice
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Preparation

  1. Preheat your grill to medium/high and place a grill basket on 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°F (which takes 10-15 mins), 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 serve.
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