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Roasted Veggie Pitas with Avocado Dip #vegetarian #vegan

Roasted Veggie Pitas with Avocado Dip #vegetarian #vegan

Simmered Veggie Pitas with Avocado Dip – very versatile to any veggies you have close by – stacked with flavor, and prepared in 30 minutes!

Top o' the Roasted Veggie Pita with Avocado Dip Monday to ya! Bleh. Would you simply like to kick me now and again? There is just one reason that it is a Top O' The Monday sort of morning, and it isn't the way that I'm doing combating a throat-assaulting cold, or the way that we are setting out on certain movements in only a couple of days for which despite everything I have no lodgings saved, or the way that our subsequent room/office is right now entryway less as a result of a home fix-up task turned sour. Hostile to motivating Monday Things, I thus exile you to one more day. Or on the other hand another life. Be gonesies.

Today there's another kinda Monday around the local area today and it includes fiery broiled cauliflower, semi-firm cooked chickpeas, and smooth rich avocado dunk all enveloped with a too delicate entire wheat pita and touch ed with Greek yogurt like a champ.

Also Try Our Recipe : Garlic Butter Sauteed Asparagus

Roasted Veggie Pitas with Avocado Dip #vegetarian #vegan

INGREDIENTS
for the avocado dip

  • 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

INSTRUCTIONS

  1. 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.
  2. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  3. 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.

For more detail : bit.ly/2llKWha

Read More Our Recipe : {AWARD WINNING} “CRACK DIP”

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