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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

Ingredients

  • 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

Instructions

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.