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Roasted Veggie Pitas with Avocado Dip on parchment paper.

Roasted Veggie Pitas with Avocado Dip


  • Author: Pinch of Yum
  • 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

Scale

For the Avocado Dip

  • 2 ripe avocados
  • 12 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
  • 12 teaspoons chili powder
  • 12 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

  1. 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.
  2. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  3. 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