TOP MEAL ALERT: Roasted Veggie Pitas with Avocado Dip

Since finding this recipe on Pinterest from Pinch of Yum, we have made these SEVERAL TIMES! They are packed with flavorful veggies and homemade avocado dip and are super easy to whip up! Here are the details:

Ingredients (Avocado Dip):

• 2 ripe avocados
• 2 cloves garlic 
• 2 tbs olive oil (or coconut)
• 2 tbs water
• handful of cilantro
• 1/2 tsp salt
• 1 tsp cumin
• 2 tbs lime juice (or one whole lime, juiced)

Ingredients (Veggies):

• 1 head cauliflower, cut into florets
• 2 cans chickpeas, drained & rinsed
• 1 tsp chili powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper (if you like spicy)
• oil to drizzle on top
• salt and pepper to taste
• 8 small pitas (we love the Joseph's brand - low calories, 5 net carbs)
• Greek yogurt to slash on top

Instructions:

1. VEGGIES: Preheat oven to 425 degrees. Pat chickpeas and cauli dry and place on a parchment paper covered baking sheet in one layer (or use 2 baking sheets). Drizzle veggies with olive oil and sprinkle on all spices. Roast for 20 minutes, stir around, and roast for 20 minutes more. 
2. DIP: While veggies are roasting, put all dip ingredients in a small food processor. DONE. 
3. When veggies are done, place pita on plate, spread on avocado dip, add veggies, and top with Greek yogurt and salt/pepper. 

SO GOOD. SO EASY.