Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

• Meat

  • 1 tsp Hemp hearts

• Produce

  • 2 cups Cauliflower
  • 1 1/2 tbsp Cilantro
  • 1/2 Cucumber, large
  • 1 1/2 tbsp Italian parsley
  • 1 tsp Lemon, tightly packed zest
  • 1 tbsp Mint, fresh
  • 1/2 Sweet potato (peeled (about 120g, medium

• Condiments

  • 1 tsp Lemon juice, fresh
  • 1 tsp Maple syrup
  • 1 tbsp Tahini

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tsp Olive oil, Extra Virgin

• Liquids

  • 1/2 tbsp Water

• Other

  • 2 Flatout proteinup (carbdown seasalt & crushed black pepper or core12 flatbread wraps (use the flatout gluten free wrap if needed

Found on foodfaithfitness.com

Description

Directions

• Preheat your grill to medium/high and place a grill basket on while the grill is heating.
• In a medium bowl, toss together the cauliflower with 1 tsp of the oil, reserving the rest for later. Sprinkle with a pinch of salt and pepper.
• Once the grill has reached about 350 degrees (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.
• 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 tsp 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 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 (mine is 3 cups) 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 (theyre full!) and DEVOUR.