roasted veggie pitas with avocado dip , By Healthy Living and Lifestyle .
roasted veggie pitas with avocado dip
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8 Servings
• 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
• 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.
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Read More this full recipes at roasted veggie pitas with avocado dip
roasted veggie pitas with avocado dip
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 8 Servings
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
• 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:
• 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.
• . . .
• . . .
Read More this full recipes at roasted veggie pitas with avocado dip
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