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THIS 👏🏻 IS 👏🏻 DE 👏🏻 LISH 👏🏻
Followed exactly and it was so good! Thanks for this awesomeness!
Bethany Wages
Top o’ the Roasted Veggie Pita with Avocado Dip Monday to ya!
Bleh. Do you just want to kick me sometimes?
There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.
Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.
Things are looking wayyyy up.
How To Make Our Veggie Pitas:
In addition to the beauty of these Roasted Veggie Pitas with Avocado Dip on a Monday, we have some other happy news on the horizon: soon and very soon, we are going to be in Florida! I can’t even tell you how excited this makes me. The South. The warmth. The sun and palm trees and green life all around.
But then I remember that it’s currently zero degrees in Florida. Like, what? HOW. WHY. This is such a crime of nature.
Packing for the trip, which is already a personal struggle of mine, just went from Regular Bad all the way to Red Alert Overboard Zone Bad. Sandals, shorts, tanks, plus all my thickest sweaters and scarves. Maybe a blanket? Plus sunglasses and sunscreen, but don’t forget mittens.
Come ON, Florida.
The good news is that one of my most favorite things to do on vacation is EAT.
And you can do that in any temperature.
And you can especially do that in Charleston, which, as you’ve told me time and again, is a Foodie Paradise. Yes, friends, we officially made the decision that for our Florida-conference-weekend-travel-extension, we’re going to drive north to spend a few days in Charleston. Ugh. This is all your fault. THANKS A LOT.
I’m not telling you because I’m expecting you to comment with your detailed restaurant recommendations so we can eat the best of the best of the best while in Charleston, buuuut if that happened, I wouldn’t be mad about it.
Vacation fantasy world aside – in my real life, it’s Monday. It’s a meatless kind of Monday that requires something zippy and wholesome and super totally delicious.
And we, in our two person family, are meeting this need with simple, thirty minute, veg-friendly Roasted Veggie Pitas with Avocado Dip, and hi –> in case you missed it the first time, I just said AVOCADO DIP.
Seriously get moving already.
Roasted Veggie Pitas with Avocado Dip
- Total Time: 30 minutes
- Yield: 8 small pitas 1x
Description
Roasted Veggie Pitas with Avocado Dip – super adaptable to any veggies you have on hand – loaded with flavor, and ready in 30 minutes!
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 (about 1 cup)
- 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
- two 14-ounce cans chickpeas, rinsed and drained
- 1–2 teaspoons chili powder
- 1–2 teaspoons garam masala
- cayenne pepper (optional – if you want spicy)
- 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.
Notes
Omit the Greek yogurt to make this vegan.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Mediterranean
Keywords: roasted veggie pitas, avocado dip, veggie pitas
One More Thing!
This recipe is part of our favorite avocado recipes page. Check it out!
One of my fave recipes I keep coming back to!
I just made these roasted veggie pitas, and they were a huge hit at my dinner table! The avocado dip is so creamy and flavorful—it really ties everything together. Thanks for sharing such a delicious recipe!
These roasted veggie pitas look amazing! I love the idea of pairing them with avocado dip. Can’t wait to try this recipe – perfect for a quick and healthy lunch! Thanks for sharing!
This recipe looks absolutely delicious! I love the idea of combining roasted veggies with avocado dip. Can’t wait to try it out for a healthy lunch this week! Thanks for sharing!
I have made this 4x now and my husband I absolutely love it! I was just making my grocery list and getting the ingredients to make it again 🙂 Thanks for a great recipe!
Made this as per the instructions and it is TASTY! I needed a little kick and crunch so I added pickled onions & shredded lettuce which was perfect. Next time I’m adding some chopped cherry tomatoes. The cauliflower and chickpeas were flavorful and not too spicy – perfectly seasoned. The avocado dip is definitely something I’ll be using on other dishes. I also lightly toasted the pitas. Definitely give it a try.
Sorry this just was not good, the only thing I enjoyed was the cauliflower and pita we used.
I made these last night and they were absolutely delicious! Followed the recipe, except I added some fresh spinach and roasted capsicum on top.
This was SO good. The avocado dip made this dish, but every bit of it was amazing 🙌
This was *really* good. My picky, bird-like eating husband had seconds, and my 2, 6, and 7 yr olds ate their whole meal without complaint. Victory.
Just made this for dinner. Sooooooo good. Will definitely do it again!
Ohhhhh this was SOOO good!! Simple,easy, nutritious and filling!!!
My whole family loved this.
Amazing recipe! I followed it exact except toasted the pita and then added a bit of water to the Greek yogurt to help drizzle on top. The yogurt is a must for me as it helps to give another layer of flavor. This will be great for appetizers on mini pitas or toasted baguette as well. Thanks as this will be a keeper in my home.
Made this exactly and it was absolutely amazing!!! Don’t forget the Greek yogurt at the end as it brings all the flavors together! Will definitely make again!
So glad you enjoyed it! Thanks for the comment!
Absolutely love this recipe! We’ve been making this weekly for about 2.5 years now. It never gets old!
Girl, you were NOT joking. These are delicious!!!!! My husband I are obsessed. We could live off of the avocado dip alone! But add in the smoky, salty, spicy veggies, and it’s a dream. Thanks for the recipe!
So good!
WOW, this was delicious. i will definitely be making this again.
So glad you enjoyed these pitas, Danielle! 🎉
I love food and everywhere we ate was amazing so here’s my short list:
The Lost Dog Cafe – casual, close to Folly Beach – think like crazy good sandwiches and drinks in mason jars. I mean, you’re in the South, so I guess expect a lot of that.
https://crazykitchenn.com/
Toast – all of the breakfast. I think I got the Eggs Meeting Street? Other people got the deluxe french toast which I guess is their claim to fame but I only like bites of sweet breakfast not all sweet breakfast because I’m weird.
Confused about the calorie count. Is it 276, or 395?
Just lovely! I added some halloumi I griddle too and some courgette, cherey tomatoes and red onion to the chickpeas. So yummy.
YUM!
This is my new favorite recipe!! I added a few other roasted veggies (red bell pepper, onion and zucchini) just for more nutritional punch and it was a hit with the whole family. This will definitely become a go-to. Thank you!!
Love love LOVE the dip. Ive tried a couple of different varieties and even like it with a half clove of garlic and a half handful of curley parsley. Also added some lime zest for a crazy punch. Thanks so much for this one!
I want to add other vegetables besides cauliflower. What do you recommend? This looks so amazing!
Great thing about these pitas is that they’re super adaptable to whatever you have on hand – bell peppers, onions, broccoli, anything works! 🙂