THIS 👏🏻 IS 👏🏻 DE 👏🏻 LISH 👏🏻
Followed exactly and it was so good! Thanks for this awesomeness!
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
Roasted Veggie Pitas with Avocado Dip – super adaptable to any veggies you have on hand – loaded with flavor, and ready in 30 minutes!
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
- 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.
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!
What a fabulous idea for pitas with avocado! This looks so creamy, light and delicious. I’ve been wanting to try roasted veggies with garam masala for a while now, but will also be trying this avocado dip. Thanks for sharing!
Oops. Can’t figure out if my first comment went prematurely. But yes Mary you are right on! 395 calories/ serving? What’s not too like there?
FLORIDA! How I miss living there! AND we are heading to Charleston next month. TELL ME if you eat anything life changing!
And these tacos? Monday is definitely looking WAY up. I posted roasted cauliflower with avocado today, so we are brain twins! But you have roasted chickpeas. <3 You win.
I love pita/flat bread, and roasted vegetables and avocado so this has to be wonderful.
I LOVE roasted chickpeas and cauliflower so this recipe makes it a happy Monday indeed!
Have fun traveling South this week and I hope the weather warms up for you! I can’t wait to hear about your adventures in Charleston. I’ve been wanting to visit for ages.
Your photography is KILLING IT, per usual. So jealous of your FL trip. Have so much fun and can’t wait to see pictures!
Thank you so much! I really appreciate that Sarah! 😀
OMG I love every part of this. Avocados are one of those things that just make everything better. This looks absolutely amazing. I’m also guilty of making my vacations allllll about the food. I just bought a flight to Thailand and the first thing I did was make a list of my must eats. I’ve heard such great things about Charleston’s food. Eek! SO EXCITING! And Florida too!? Ahhhh!
Some of my favorite things all on one neat little pita, and holy cow gorgeousness! Veggies have never looked so good.
Okay, these tacos look amazing. I love how they are veggies but not like heavy veggies, something new. And the avocado dip? Yum.
Florida! Yes! I live in North Florida. If you drive anywhere near 30A, stop on by, the beaches are beautiful! And have a blast in Charleston too!
Mmmm this looks SO GOOD! I love that it can easily be veganized too – do you think I’d be missing out on much if I made this without the Greek yogurt? I could probably do something up with coconut milk to sub, but let’s be honest, it’s Monday and I’m feeling lazy …. 😉
I unfortunately don’t have any restaurant recommendations for you – but I hope you have a great trip and can’t wait to hear about it!
Nope – it would still be great without the yogurt. 🙂
Ok so the last time I went to Charleston was over 3 years ago for my bachelorette party, so I didn’t even plan any of this (and there may be other new places you should have on your list) but my friends know 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.
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.
Slightly North of Broad – One of our fancy dinners. I had a grilled peach/goat cheese/arugula salad that was to die for. Still think about it three years later so yeah.
Magnolia’s – kind of upscale Southern food. Another fancy dinner and was amazing.
High Cotton – we went here for brunch, it’s owned by the same restaurant group as Slightly North of Broad. The only thing I remember is the sugar covered donuts with fresh blackberry jam that we got to share that were basically heaven on a plate.
Also, I didn’t go here but Poogan’s Porch – that was one of the places my friends looked into but we couldn’t secure a reservation for the group size we had. Also, one of my co-workers went recently and ate at Husk, have only heard good things.
So jealous, have so much fun!!!!
You are a gem. Thank you Allison!!
Yayyy for Charleston! You MUST let us know if you need any fun tips while traveling here. Or a fun and familiar friend to take a few snaps of you while you are here!
There are TONS of great restaurants in Charleston – love them all! However, I love Hank’s Seafood Restaurant! It’s on the peninsula, so right by the downtown market, or you can go walk by the river. The hubs and I had dinner there the night we got engaged, so it has a special place 🙂 I still remember we had the shrimp and grits (duh) and bouillabaisse, and steamed oysters for an app. Lordy, we were so young and naive we actually asked if they could steam the oysters that were supposed to be served raw – they obliged without making us feel ridiculous and not food savvy enough 😉
Perfect! Thank you Laura!
Oh can I even tell you how much I want this in my life today? It is an equally dreary Monday out here in NY and roasted chickpeas with garlicky dip = my jam! Your photos are so beautiful, especially the close up the chickpeas. Help me. I’m so hungry.
Looks so delicious! I always think hummus with pitas instead of guac, but obviously avocados go with everything! Those chickpeas looks delicious too!
Wow these look fantastic! Such a good combo of flavors. Can’t wait to try these!
So much love for this recipe! So beautiful. I seriously want to eat my screen.
Thanks friend! XO
We were just in Charleston and had lunch at Butcher & Bee… only open for brunch/lunch and late night dining. Super unusual food and fun, hipster vibe. Also, was at the Macintosh and had the best Old Fashioned drink and at Basil which was some of the best Thai food I’ve had in a while.
Enjoy the sun and warmer weather. We live on the north shore of Boston and we will have snow on the ground until June. I am jealous of your Florida trip!
I’m already drooling about the idea of Basil…
When in Charleston, I strongly recommend Hominy Grill (http://hominygrill.com/). Having followed your blog for a few years now, I am confident when I say that the Hominy Grill is your kind of place. There may not be many opportunities in MN to have authentic, traditional Southern fare, so seize the opportunity when you are in town. Shrimp and Grits are required, but be sure to leave room for dessert (goes without saying).
I second Hominy Grill!
Hooray! Thanks Tim – off to look it up!
Yummmm! These look like they need to be made for lunch today!
I am Charleston OBSESSED!! So happy for you to and eat your way through my favorite city to visit. 🙂
Three amazing places that are literally right next to one another: Husk(make a reservation NOW. For real. And if you can’t get in, at least stop by the bar- it’s in a separate building next door and has very cool cocktails), Poogan’s Porch(my other fave) and 82 Queen.
For breakfast/brunch: Toast is yummy, and I really liked Dixie Supply Bakery Cafe. It’s got a whole in the wall feel, so don’t expect anything fancy. But the biscuits are to die for.
Last thing I will say- I order fried green tomatoes everywhere I go there. Each place does them differently and they are just do darn Southern. Love. 🙂 Have so much fun!! Oooh, and She Crab soup. You have to have it, it’s also everywhere.
You rock. Thank you Paige!
wow these look so tasty. I love the cauliflower! I made a similar avocado cream last night on a southwestern BBQ pizza I created and it was divine.
sounds awesome Rachel!
These look sensational! Wish I could have one for lunch today.
Yay for Charleston – it’s been one of my top five! And woa – this avocado dip masquerading as a pizza base topping – woa – my mind =blown!
I seriously want to make everything that you post. 🙂 Love all of the textures and flavors going on here!
Love the blend of flavors here – Indian and Mexican! So cool! Plus, I’ve been in LOVE with roasted cauliflower lately….this will definitely make our menu plan for this week or next! High fiber from the chickpeas and avocado, good fats from the avocado, delish!
Yes – roasted cauliflower is becoming a thing around here…