Roasted veggie Pitas with Avocado Dip

Roasted veggie Pitas with Avocado Dip

There is only one reason that it is a Top O’ The Monday kind of morning, and it is not the fact that I’m battling a throat-attacking cold, or the fact that we are embarking on some travels in just a few days for which I still have no hotels reserved, or the fact that our second bedroom/office is currently door-less because of a home fix-up project gone bad. Anti-inspiring Monday Things, I hereby banish you to another day. Or another life. Be gonesies.


Roasted Veggie Pita with Avocado Dip - ready in 30 minutes, packed with wholesome ingredients, full of flavor! Perfect vegetarian weeknight comfort food.


Today there’s a new kinda Monday in town today and it involves spicy roasted cauliflower, semi-crispy roasted chickpeas, and velvety-creamy avocado dip all wrapped up in a super soft whole wheat pita and dollop-ed with Greek yogurt like a champ.


Roasted Veggie Pita with Avocado Dip - spicy roasted cauliflower and chickpeas and creamy avocado dip piled on a super soft whole wheat pita. Yum!




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
½ 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
½ 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


Avocado Dip - super simple, super yummy!




  • Step 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.

  • Step 2

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.

  • Step 3

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

  • Step 4

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.

Spicy Roasted Chickpeas to layer on pitas with avocado dip.


Roasted Veggie Pita with Avocado Dip



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