Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Every warm summer evening, I find myself craving something fresh, vibrant, and healthy. That’s when I whip up my favorite dish: Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap. It reminds me of summer picnics with friends, laughter, and delicious flavors mingling in the air. The smoky aroma of grilled sweet potatoes paired with the creamy, nutty tahini dressing on cauliflower rice is simply irresistible. I can still hear the sizzling sounds as I grill the sweet potatoes to perfection, waiting for that delightful char to appear. This recipe encapsulates everything I love about summer meals: it’s light, packed with nutrients, and full of flavor!

Key Ingredients for Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

In this dish, the ingredients come together harmoniously to create a delightful flavor profile. The key players include sweet potatoes, which provide sweetness and a comforting texture, and cauliflower, which serves as a healthy base. The fresh herbs add brightness, while the tahini dressing offers a nutty, creamy finish that ties everything together.

• 2 cups cauliflower cut into bite-sized florets – A fantastic low-carb alternative to rice, cauliflower brings a subtle flavor and excellent texture to the wrap.
• 1 1/2 teaspoons extra-virgin olive oil (divided) – This healthy fat enhances flavor and helps achieve a beautiful golden color on the veggies.
• Salt and pepper – Essential seasonings that elevate every dish.
• Half a medium sweet potato (peeled, about 120 grams) – The star of the show, adding natural sweetness and a satisfying bite.
• 1 1/2 tablespoons cilantro (chopped) – Adds freshness and a burst of flavor.
• 1 1/2 tablespoons parsley (chopped) – Complements the cilantro and adds a vibrant green color.
• 1 tablespoon fresh mint (thinly sliced) – The name-sake herb that brings a refreshing note to the dish.
• 1 teaspoon lemon zest (tightly packed, about 1 small lemon) – Adds a bright citrusy flavor that brightens the dish.
• 1/2 large cucumber (spiralized with the 3-millimeter blade) – Provides crunch and freshness to the wraps.
• 2 flatbread wraps – The perfect vessel for all these delicious fillings.
• 1 teaspoon hemp hearts – For added nutrition and a delightful crunch.
• 1 tablespoon tahini – A creamy, nutty dressing that ties everything together.
• 1/2 tablespoon water – To adjust the consistency of the tahini dressing.
• 1 teaspoon maple syrup – Adds a touch of sweetness to the dressing.
• 1 teaspoon fresh lemon juice – A splash of acidity to balance the flavors.

Step by Step Instructions for Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Grilling up these wraps is a fun and straightforward process! Gather your ingredients and let’s dive into these tasty steps. You’ll love how each part comes together for a delightful meal that’s perfect for any occasion.

1. Preheat your grill to medium-high heat and place a grill basket over the grates while the grill is heating. This step is crucial as it ensures even cooking of the vegetables.
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. This will give the cauliflower great flavor and help it char nicely on the grill.
3. Once the grill has reached about 350 degrees Fahrenheit (which takes about 10 to 15 minutes), place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13 to 15 minutes, stirring once or twice. You want those delicious grill marks!
4. While the cauliflower cooks, slice the sweet 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 nicely coated. Sprinkle with salt and pepper for flavor.
5. Once the cauliflower is cooked, transfer it 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 should take about 2 to 3 minutes per side. Remove from heat and set aside.
6. Place the cooked 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. This will create a flavorful base for your wraps.
7. In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower mixture and mix until well combined. Season to taste with salt and pepper. This dressing is key to bringing all the flavors together!
8. Finally, press the cucumber noodles out between paper towels to remove any excess moisture. This ensures your wraps won’t get soggy.
9. Divide the sweet potatoes between both wraps, laying them out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles. This layering makes every bite delicious.
10. Sprinkle the top with the hemp hearts, roll up tightly, and enjoy! Each wrap is packed with flavor and nutrition!

Change It Up

If you’re looking to customize your Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap, there are plenty of ways to change it up! Here are some fun ideas to make this dish your own:

• Add Proteins: Consider adding grilled chicken or chickpeas for extra protein.
• Try Different Wraps: You can swap out flatbreads for lettuce leaves for a low-carb option.
• Mix and Match Veggies: Feel free to add grilled zucchini or bell peppers for more color and flavor.
• Experiment with Dressings: A yogurt-based sauce can give a creamy twist if tahini isn’t your favorite.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: It’s best to eat these fresh, but you can freeze the fillings separately for later use.
• Pairing: These wraps go beautifully with a side salad or some grilled veggies.

How to Serve Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Serving the Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap is all about presentation and pairing. Here are some ideas to elevate your meal:

• Serve Warm: These wraps are best served warm right off the grill to enjoy the flavors fully.
• Side Dishes: Pair with a light salad or grilled corn on the cob for a complete summer meal.
• Occasions: Perfect for summer barbecues, picnics, or a casual dinner with friends.
• Garnish: Top with extra fresh herbs for a vibrant presentation.
• Storage Tips: If you have leftovers, store the filling separately from the wraps to keep everything fresh.
• Seasonal Pairings: These wraps are great in summer when fresh herbs are at their peak.

FAQ

Conclusion

The Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap is truly a standout dish that combines flavors, colors, and textures in a delightful way. I hope you give this recipe a try, as it’s not only easy to make but also bursting with freshness. Let it become a staple in your summer meal rotation, and enjoy every delicious bite!

Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Craving something fresh and vibrant? The Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap is your answer! Smoky sweet potatoes combined with creamy tahini cauliflower rice create a flavor-packed wrap. Perfect for a quick, healthy meal any night of the week!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 wraps

Course: Side Dishes

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cauliflower cut into bite-sized florets
• 1 1/2 teaspoons extra-virgin olive oil divided
• Salt
• 1/2 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

Equipment

• Food Processor
• Grater
• Peeler
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

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 to 15 minutes), place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13 to 15 minutes, stirring once or twice.
4. While the cauliflower cooks, slice the sweet 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 nicely coated. Sprinkle with salt and pepper.
5. Once the cauliflower is cooked, transfer it 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 to 3 minutes per side. Remove from heat and set aside.
6. Place the cooked 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 mixture 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 them 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!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: It’s best to eat these fresh, but you can freeze the fillings separately for later use.
• Pairing: These wraps go beautifully with a side salad or some grilled veggies.
• Tip: Experiment with different herbs for varied flavors.
• Tip: Use a grill mat for easier cleanup if grilling directly.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.