We eat what we crave, right?!
Veggies play an important role in our everyday diets and yet we don’t consume as much as we should. So let’s make them more and this dish is super simple and quick, I promise! With veggies being the main course here I know my family and I are getting in a good serving! The great thing about this dish is that you can swap any veggie you wish. I used zucchini, squash, red onion, cauliflower and chick peas. Peppers would make a great addition as well (this family is not a big fan of peppers, sorry!) To really spice things up I used Moroccan flavored spices which is what makes this recipe so tasty – and the leftovers are just as delish!
Secret Shortcuts
Veggies are best fresh but let’s be honest cutting up a big head of cauliflower is a daunting task (at least for me it is!) You may be able to find cauliflower florets already pre-cut but these are usually pricey plus depending on when they were cut they start to lose their vitamins and nutrients right away. I used frozen cauliflower florets for this dish and they tasted just as good. All the other veggies were fresh cut. After cutting all the veggies I add them to a big bowl and shower them with all the seasonings and avocado oil.
For faster clean up I line a baking sheet with foil, spray the foil and then dump all the veggies onto it – spreading them out evenly. Love seeing all the colors they show off! You just know it’s going to taste good and be good for you too! Grab some Tzatziki sauce from Le Grand to top them off with or you can make your own version with greek yogurt. Stuff it all into a warmed up pita or just grab a fork and dig in! Great for those #meatlessmondays!!!
For faster clean up I line a baking sheet with foil, spray the foil and then dump all the veggies onto it – spreading them out evenly. Love seeing all the colors they show off! You just know it’s going to taste good and be good for you too! Grab some Tzatziki sauce from Le Grand to top them off with or you can make your own version with greek yogurt. Stuff it all into a warmed up pita or just grab a fork and dig in! Great for those #meatlessmondays!!!
Moroccan Style Veggie Pitas
Ingredients
- 14 oz can chickpeas drained and rinsed
- 1 squash sliced into half shaped moons
- 1 zucchini sliced into half shaped moons
- 1 red onion diced small
- 3 cups cauliflower florets if frozen thaw a little first
- 1½ tsp smoked paprika
- 1½ tsp cumin
- 1½ tsp garlic powder
- 1½ tsp salt
- 2 tbs avocado oil or olive oil
Instructions
- 1 Preheat oven to 400 degrees
- 2 Add cut up veggies to a large bowl
- 3 In a small bowl combine the seasonings and mix well
- 4 Pour seasoning mix over veggies and mix thoroughly
- 5 Spread evenly onto greased or lined baking sheet
- 6 Bake for 20 minutes
- 7 Toss, bake for another 10 or until veggies are tender
- 8 Warm up pita bread and stuff it in (we used pita pockets)
- 9 Add tzatziki sauce on top
- 10 Enjoy!
*recipe adapted from www.joyfulhealthyeats.com
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