Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled sweet potatoes and tahini-dressed cauliflower rice wrapped in flatbread with fresh herbs and cucumber. A vibrant, 30-minute vegan meal with bright mint and lemony tahini sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
- 1 tablespoon tahini
- 1/2 tablespoon water
- 1 teaspoon maple syrup
- 1 teaspoon fresh lemon juice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 817mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.