Mindful Sodexo 
Mindful wrap with beet hummus, potato cauliflower salad, arugula, artichokes, spiced walnuts & cumin pickled vegetables
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Prep Time: 2 hours to overnight|Cook time: 30 to 35 minutes|Yield: 4 servings
Pickled Cumin Vegetables:
Ingredients
- 1/8 teaspoon ground cumin
- 1/16 teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 1/8 teaspoon Kosher salt
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons water
- ¾ cup shredded escarole
- 2 Tablespoons shredded carrots
- ¼ cup shredded red cabbage
- ¼ cup thinly sliced red peppers
Cauliflower & Potato Salad:
Ingredients
- 3 ¾ cup diced red bliss potatoes
- ¾ cup diced cauliflower florets
- 2 ¼ ounces fresh garlic, whole
- 1 ½ Tablespoons lemon juice
- 1 ½ teaspoons canola oil
- 1/3 cup plain vegan yogurt or plain yogurt
- 1/4 teaspoon ground black pepper, divided
- 1/2 teaspoon Kosher salt, divided
- ½ cup diced celery
- 1 ½ Tablespoons finely chopped fresh Italian parsley
- 2 Tablespoons finely chopped shallots
Red Beet Hummus:
Ingredients
- 3 ounces fresh red beets
- 2 ¼ teaspoons extra virgin olive oil, divided
- 1/8 teaspoon Kosher salt, divided
- 1/16 teaspoon ground black pepper
- 1 Tablespoon fresh garlic
- 2 Tablespoons lemon juice
- 1 ½ teaspoons peeled and grated fresh ginger
- ¾ teaspoon chopped fresh mint
- 2 Tablespoons low sodium garbanzo beans, rinsed and drained
- 2 teaspoons tahini
- ½ teaspoon seeded and chopped habanero pepper
Spiced Walnuts:
Ingredients
- ¼ cup chopped walnut pieces
- ½ teaspoon canola oil
- 1/8 teaspoon smoked paprika
- 1/16 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1/16 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
- 1/8 teaspoon Kosher salt
Aphrodite Wrap:
Ingredients
- 4 (10") whole grain flour tortillas
- 2 cups baby arugula
- 2 cups shredded romaine lettuce
- 1 cup thawed artichoke hearts quarters
To Prepare Pickled Cumin Vegetables:
- Toast cumin, cinnamon and crushed red pepper flakes in a small saucepot over medium heat for 10 seconds.
- Add sugar, salt, vinegar and water. Bring to a simmer. Remove from heat.
- Pour over vegetables. Allow to marinate for 2 hours to overnight in refrigerator.
- Drain vegetables when ready to use.
To Prepare Cauliflower & Potato Salad:
- Place diced potato and cauliflower in a steamer or in a perforated pan in boiling water. Steam for 10 minutes or until just tender but not mushy. Remove from steamer. Allow to cool before using.
- While potatoes and cauliflower are steaming, place garlic on a sheet pan coated with cooking spray. Roast in a preheated 400-degree Fahrenheit oven for 10 minutes or until lightly golden.
NOTE: If making in small batches, spray garlic and loosely wrap in foil prior to placing in oven to prevent burning. - Place roasted garlic, lemon juice, canola oil, yogurt, 1/8 teaspoon ground black pepper and ¼ teaspoon Kosher salt in a food processor or a blender. Blend until smooth.
- In a large bowl, add steamed potato, cauliflower, roasted garlic, dressing and all remaining ingredients. Toss gently until evenly coated and distributed. Place in refrigerator for at least 2 hours prior to using.
To Prepare Red Beet Hummus:
- NOTE: Be mindful that beets produce a lot of purple liquid that can stain and dye cutting boards, clothes and hands.
- Wash whole beets well.
- Peel and dice into 1" cubes.
- In a bowl combine beets, ¼ teaspoon oil, 1/16 teaspoon salt and 1/16 teaspoon pepper. Toss well to coat.
- Coat a sheet pan with cooking spray. Spread beets evenly in a single layer. Do not overlap.
- Place in preheated 500-degree Fahrenheit oven. Roast for 15 to 20 minutes or until caramelized.
NOTE: Turn pan hallway during the cooking time to promote even roasting. - Once beets are done roasting, reduce oven temperature to 400 degrees Fahrenheit.
- Place garlic on a sheet pan coated with cooking spray. Roast for 10 minutes or until lightly golden.
NOTE: If making in small batches, spray garlic and loosely wrap in foil prior to placing in oven to prevent burning. - Place roasted beets, roasted garlic and all other ingredients in a food processor or a blender. Process until smooth.
To Prepare Spiced Walnuts:
- Toss walnuts in oil.
- Place in a single layer on a sheet pan. Do not overcrowd. Roast in a preheated 400-degree Fahrenheit oven for 5 minutes or until lightly golden. Remove from oven.
- Combine smoked paprika, cayenne pepper, cumin, cinnamon, chili powder and salt. Add toasted walnuts. Toss until evenly coated. Allow to cool before using.
To Prepare Aphrodite Wrap:
- Heat 1 tortilla in the microwave or in a sauté pan until pliable.
- Evenly spread 2 Tablespoons Red Beet Hummus over entire tortilla.
- Place 1/2 cup baby arugula and 1/2 cup shredded romaine on bottom third of tortilla.
- Top lettuce, in order, with:
3/4 cup Cauliflower & Potato Salad
¼ cup artichoke hearts
1/4 oz Spiced Walnuts
1/4 cup Pickled Cumin Vegetables. - Tuck in left and right sides of tortilla over filling. Roll to close burrito style, finishing with seam side down. Cut in half on the bias. Enjoy immediately.
Nutrition Facts: Calories: 410, Carbs: 61g, Protein: 9g, Fat: 16g, Sat. Fat: 2g, Cholesterol: 0mg, Sodium: 690mg, Fiber: 10g
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