Wraps, Pitas + Tacos

Roasted Fall Vegetable Pita no oil no added salt dr fuhrman eat to live diet 6 week plan Dr Greger daily dozen Engine 2 diet SOS diet recipesEating 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!

no oil no added salt roasted fall veggies dr fuhrman eat to live planIt’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…

no oil no added salt nutritarian sweet potato hummus recipe Dr fuhrman eat to live 6 week plan diet resizeThis 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.

Roasted vegetable sweet potato hummus pita recipe how to Dr Fuhrman eat to live diet 6 week plan the end of heart diseasePicking 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.

5 from 1 vote

Roasted Fall Vegetable Pita with Sweet Potato Hummus

Eating healthy during the holidays just got a whole lot easier! You’ll love this warm & comforting nutritarian-and-vegan-friendly roasted vegetable pita recipe with sweet potato hummus!
Servings 4 people
Author Kristen Hong


  • 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:

  1. 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.

  2. Make a batch of No-Oil Nutritarian Hummus.

  3. 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:

  1. 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). 

  2. 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. 

  3. Bake at 375 degrees for about 25 to 35 minutes or until cooked to your preference. 

Assemble the Pitas:

  1. 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.

Recipe Notes

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! 

xo, Kristen
Kristen Hong of Hello Nutritarian

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  • Megan says:

    I am so grateful for you and the work you have done on this blog. I starting being a nutritarian this week and if it weren’t for you, I would be so lost. I come to your blog so many times a day. Thank you.

    Where can I find your sweet potato hummus recipe? I can’t find it on the blog.

    • Kristen says:

      Hi Megan!

      Thank you so much for your very kind words!

      The sweet potato hummus recipe is within this recipe. You just bake one sweet potato and combine with a batch of no-oil hummus–all the directions, amounts and a link to the base hummus is up there!

      xo, Kristen

  • Melyssa Braman says:

    So when I eat a huge salad, 1/2 a pita usually helps fill me up. Is a whole pita also one serving if you are on the aggressive weight loss plan?

  • Tonya says:

    You’ve probably answered this already, but does one whole pita equal 1/2 of my whole grain for the day? Thanks for helping us get through this journey so easily!!

    • Kristen Hong says:

      Hi Tonya, I’m not sure on this one. Because they can vary so much in size I’d say to take a look at how many grams the pita is and then contrast it to something like bulgar wheat to find an equivalent.