Roasted Veggie Pitas with Avocado Dip

Thu, 30 Jan 2020 15:43:07 GMT

Roasted Veggie Pitas with Avocado Dip – super adaptable to any veggies you have on hand – loaded with flavor, and ready in 30 minutes.

Anyone can make one:

INGREDIENTS

for the avocado dip

2 ripe avocados

1–2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)

2 tablespoons olive oil

2 tablespoons water (more as needed)

a handful of cilantro

1/2 teaspoon salt

1 teaspoon cumin

half of a Serrano pepper (more or less depending on how much heat you want)

juice of one lime

for the roasted veggies

2 heads cauliflower, cut into small florets

2 14-ounce cans chickpeas, rinsed and drained

1–2 teaspoons chili powder

1–2 teaspoons garam masala

1/2 teaspoon cayenne pepper if you want spicy

oil oil for drizzling

salt and pepper to taste

8 small whole wheat pitas

Greek yogurt for topping

INSTRUCTIONS

Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.

Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.

Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.

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Roasted Veggie Pitas with Avocado Dip

Roasted Veggie Pitas with Avocado Dip – super adaptable to any veggies you have on hand – loaded with flavor, and ready in 30 minutes.