Roasted Veggie Pitas with Avocado Dip
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Pinch of Yum · by Lindsay Ostrom★ 4.8

Roasted Veggie Pitas with Avocado Dip

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 34%
CARBS 74G61% OF CAL
17G FIBER48G OTHER9G TOTAL SUGAR
FAT 17G31% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pita pockets filled with roasted cauliflower and chickpeas spiced with garam masala and chili, served with a fresh avocado dip. Packed with flavor and ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 8
  • 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
PREP
15M
SODIUM
792MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.