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Monday, August 31, 2015

Roasted Veggie Pita with Avocado Dip



This recipe makes for a wonderful week night dinner, it's easy to prepare and the vegetable mixture can easily be translated into an easy lunch.

Sadly, I haven't been able to figure out a good way to keep avocado based sauces from oxidizing, so I used the vegetables in something else the next day and Dave ate all of the extra sauce after dinner.

Recipe from Pinch of Yum.

Ingredients:

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)
-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

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 
-oil oil for drizzling
-salt and pepper to taste
-8 small whole wheat pitas
-Greek yogurt for topping

Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. In a large bowl toss the veggies with olive oil. Place in a single layer on a baking sheet and season with the chili powder, garam masala, salt, and pepper. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.

While the veggies are roasting, puree the avocado dip ingredients in a food processor, add additional water as needed to make the mixture blend smoothly.

To assemble spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, and a dollop of Greek yogurt.




I loved this recipe. The avocado sauce was flavorful and light, but it still had a decadence to it that made me feel like I was eating a rich meal. The vegetables were nicely seasoned and the hints of cinnamon in the garam masala. I like adding a dollop of Greek yogurt to the top of recipes in place of sour cream, if you wanted to leave it off, the recipe would still be good and would be vegan. 

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