Roasted Fall Vegetable Pita with Sweet Potato Hummus
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:
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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.
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Make a batch of No-Oil Nutritarian Hummus.
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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:
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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).
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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.
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Bake at 375 degrees for about 25 to 35 minutes or until cooked to your preference.
Assemble the Pitas:
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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.