Veggies avocado pitas

4 half-pitas

Experience

We’ve made this a couple times with Matthaeus and we love it. It’s really tasty. The avocado sauce reminds him of his childhood.

Ingredients

Avocado dip

• 1 ripe avocado
• 1 cloves garlic
• 1 tbsp olive oil
• handful of cilantro
• 1/4 tsp salt
• 1/2 tsp cumin
• a pinch of cayenne pepper
• 1/2 lime (juiced, 1 tbsp)

Veggies

• 1 head cauliflower
• 1 aubergine
• 1 tsp chili powder
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• olive oil, salt and pepper
• optional: chickpeas
• 2 pitas
• yogurt

Recipe

1. Oven: 425 °F = 218 °C.
2. Cut cauliflower into florets, cube aubergine, (dry chickpeas). Toss with olive oil and spices.
3. Bake for 30 min (stir at halfway). The problem with the chickpeas is you want it to get crispy, and it needs a lot more baking than the rest.
4. Blend avocado, garlic, olive oil, cilantro, salt, cumin, cayenne pepper, lime juice.
5. Half a pita, toast halves if wanted. Top pita half with sauce, then roasted veggies, sea salt, pepper, cilantro, yogurt.
6. This somehow needs a protein source to be really filling.

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adapted from pinchofyum