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! #sugarfree #vegan #vegetarian #healthy #cleaneating

roasted veggie pitas with avocado dip , .

roasted veggie pitas with avocado dip

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8 Servings


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


• 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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