Eating healthy during the fall holiday barrage can be (hmm, what’s a nice way to put this) exhaustive!
It’s not your fault! The cold weather, the seemingly endless gatherings. The struggle is real.
But, things just got a whole lot better, my friends!
I’m so excited to share this new Nutritarian and vegan-friendly recipe with you! It’s going to be your new favorite! It’s perfect for making a batch for the week and it is easy to re-heat and serve!
It’s warm, it’s savory, it’s a little bit sweet, it’s filling and it’s loaded with good-for-you veggies (including nutritarian superfoods onion & mushrooms)!
A light coating of tahini helps the dried herbs adhere and ground pepper, garlic powder and dried thyme add flavor without any salt.
And it all comes together with this ridiculously easy-to-make sweet potato hummus…
This no-oil sweet potato hummus is da bomb!
All you have to do is wash a tuber, wrap it in foil, bake it until fork tender and mix with a cup of this no-oil Nutritarian hummus!
You can see bits of the sweet potato skin in the hummus–I love that added color and texture (not to mention lots of extra nutrients)!
This hummus is ah-mazing with raw veggies. Use fresh carrots, red peppers and celery for on-the-go dipping and it becomes a meal in itself!
Be careful with this dish and your whole grains servings for the day!
Because you have a pita and sweet potato–that both fall under “whole grains” in Dr. Fuhrman’s plan, this meal will get you up to your 1-cup-a-day quota!
But, oh boy it is worth it!
If you are going to have this as a meal I advise eating it with a cup of veggie soup then you other meal for the day should be a large salad with lots of raw veggies and some of these tofu fingers.
Picking Your Greens
You can use spinach, arugula or baby kale as your greens in this recipe–these are especially wise choices when you’ll be serving these pitas hot and the veggies straight-out-of-the-oven!
If you were going to eat some leftovers cold mixed baby greens would work well.
Roasted Fall Vegetable Pita with Sweet Potato Hummus
- 4 whole wheat pitas
- 1 large sweet potato
- 1 cup No-Oil Nutritarian Hummus (see link in instructions below)
- 4 cups fresh spinach (or sub baby kale or arugula)
- 3 cups mushrooms, quartered
- 2 cups chopped butternut squash
- 1 1/2 cups red bell pepper, chopped
- 1 cup diced red onion
- 2 tbsp dried thyme
- 1 tbsp tahini
- 1 tbsp water
- 1 tbsp garlic powder
- ground black pepper, to taste
Prepare the Sweet Potato Hummus:
Preheat oven to 375 degrees. Wash a large sweet potato well, wrap securely with foil. Bake in oven for about 20 - 30 minutes or until fork tender. Remove sweet potato but keep the oven on for roasting the veggies.
Make a batch of No-Oil Nutritarian Hummus.
In small bowl, mash the sweet potato with your fork. Mix together with 1 cup of no-oil hummus. Set aside or place in refrigerator.
Roast the Vegetables:
Prepare baking sheet with parchment paper or Silpat pad. Make sure oven is preheated to 375 degrees (it may still be on from the sweet potato).
Mix together the tahini, garlic powder and water. In large mixing bowl toss the chopped veggies with the tahini mixture. Arrange the veggies on your baking sheet in a single layer. Sprinkle with dried thyme and fresh ground pepper.
Bake at 375 degrees for about 25 to 35 minutes or until cooked to your preference.
Assemble the Pitas:
Warm pitas in microwave (20 seconds). Slice pitas in half. Spread each half generously with sweet potato hummus (about 1/4 cup on each half). Stuff each pita-half with 1/2 cup fresh spinach. Add roasted vegetables to each half.
Serve warm. Leftover hummus and roasted vegetables keep well in the fridge for up to 7 days.
I hope you give this recipe a try! Please leave a comment and let me know what you think!