Mint Grilled Sweet Potatoes with Tahini Cauliflower Rice Wrap

Preheat grill to medium/high and place a grill basket on while the grill is heating.

In a medium bowl, toss together cauliflower with 1 teaspoon of the oil, reserving the rest for later. Sprinkle with a pinch of salt and pepper.

Once the grill has reached about 350ºF (which takes 10–15 minutes), place cauliflower florets into the grill basket and cook until fork-tender and charred, about 13–15 minutes, stirring once or twice.

While cauliflower cooks, slice potato into 1/4 inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 teaspoon 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 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 (they’re full!) and devour.