Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 538kcal 26%
Fat 24g 36%
Saturated Fat 4g 20%
Carbohydrates 65g 21%
Fiber 12g 48%
Sugar 7g 14%
Protein 18g 36%
Cholesterol 0mg 0%
Sodium 760mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Veggie Pitas With Avocado Dip

Name: Roasted Veggie Pitas With Avocado Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
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 (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; For the Roasted Veggies:; 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

Cook 15m

Total 30m

This recipe for Roasted Veggie Pitas With Avocado Dip combines crispy, flavorful roasted cauliflower and chickpeas with a creamy and zesty avocado dip. Served in a warm pita with a dollop of Greek yogurt, it's a healthy and delicious meal that's easy to make and even easier to love.