Roasted Veggie Pitas With Avocado Dip

Whole wheat pita layered with creamy avocado dip, spiced chickpeas and cauliflower, and finished off with a nice dollop of Greek yogurt.

Huge fan of all things cilantro here. And this avocado dip is it. The cilantro and spices used in the roasted veggies compliment each other on another level. Oh, and yes, no meat in this recipe. You won’t miss it! After just one pita wrap I was done, it’s that filling. Don’t underestimate the power of the whole wheat pita..

This recipe was created and inspired by Lindsay from Pinch of Yum. It was so yummy I had to share this with you. I’ve made a few slight changes from the original one. Enjoy!

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Roasted Veggie Pitas With Avocado Dip

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

For the avocado dip:

• 2 ripe avocados
• 1 clove garlic
• 2 tbsp olive oil
• 2 tbsp water (more as needed)
• handful cilantro, and extra for topping
• 1/2 tsp salt
• 1 tsp cumin
• half of a Serrano or Jalapeño pepper (more or less depending on how much heat you want)
• 1 lime, juiced

For the roasted veggies:

• 2 heads cauliflower, cut into small florets
• 2 (14oz) cans chickpeas, rinsed and rained
• 1 tsp chili powder
• 1 tsp paprika
• 3 tbsp olive oil
• salt and pepper to taste
• 8 whole wheat pitas
• Greek yogurt for topping

Instructions

1. Preheat oven to 425 degrees F. Pat the cauliflower and chickpeas dry with paper towels. Spread out on a baking sheet. Drizzle with olive oil and spices. Toss together until well coated. Roast for 15-20 mins, stir, and roast for an additional 15-20 mins.

2. While the veggies are roasting, puree the avocado dip ingredients in a food processor.

3. Spread each pita with a spoonful of avocado dip and layer on the roasted veggies. Top with extra cilantro and a dollop of Greek yogurt.

Recipe Notes

• To make this recipe vegan, change out regular sour cream for vegan sour cream.