Roasted Veggie Pitas with Avocado Dip

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

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

步驟

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.

營養

• 卡路里: 276
• 總脂肪: 11.2 g
• 飽和脂肪: 1.5 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 468 mg
• 總碳水化合物: 38.5 g
• 膳食纖維: 10 g
• 總糖: 5.1 g
• 蛋白質: 9.6 g