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Roasted Veggie Pitas With Avocado Dip

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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
 

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

Notes

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