Roasted Veggie Pitas with Avocado Dip

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

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

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

Directions

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.

Nutrition

• Calories: 276
• Total Fat: 11.2 g
• Saturated Fat: 1.5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 468 mg
• Total Carbohydrate: 38.5 g
• Dietary Fiber: 10 g
• Total Sugars: 5.1 g
• Protein: 9.6 g