Ingredients
Scale
- 4 Flatout ProteinUP™ Carb Down® Flatbreads
- 1 small head cauliflower, cut into florets
- 1 medium sweet potato, 1/2" diced
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Kosher salt
- 10 ounces hummus
- 2 avocados, sliced
- Israeli Salad (recipe below)
- 1 cup baby spinach
for the Israeli Salad
- 1 cucumber, peeled and seeds removed, finely diced
- 2 plum tomatoes, peeled and seeds removed, finely diced
- 1/2 small red onion, chopped
- 2 tablespoons chopped parsley
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Toss together cauliflower florets and diced sweet potato in a medium mixing bowl with olive oil and spices. Season generously with Kosher salt. Place cauliflower florets and diced sweet potato on a large aluminum foil lined baking sheet in a single layer. Roast in oven for approximately 20 minutes, or until fork tender. Remove from oven and let cool until just slightly warm or room temperature, depending upon preference.
- On each flatbread warp, schmear a good amount of hummus and top with roasted cauliflower and sweet potato, baby spinach, avocado, and Israeli salad. Roll into wraps and slice in half. Devour.
for the Israeli Salad
- Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.
- Prep Time: 20 mins
- Cook Time: 20 mins