Roasted Veggie & Hummus Pita Pockets Recipe EatingWell

10 Easy Ways to Stuff a Pita Pocket Food, Healthy lunch, Pita pocket

In a small bowl, mix together all ingredients for pickled carrots. Set aside for at least 5 minutes. In a medium bowl, mix together all ingredients for dill yogurt sauce. Taste and adjust seasoning if necessary. Wrap a damp paper towel around the pita bread and microwave until just warmed (about 10 seconds per pita).

How to make egg & veggie pita pockets YouTube

The pita pockets are filled with a delightful combination of creamy hummus, crispy falafel, spicy batata harra, and crisp leafy greens, this recipe is both nutritious and filling. Whether you're a vegetarian, a vegan, or just looking to enjoy a healthy and delicious meal, this recipe is sure to become a favorite in your kitchen.

What's Cooking With Melissa? Sage Sausage and Veggie Pita Pockets

How to Make Pita Pockets with Roasted Veggies and Hummus. Start by julienning and roasting your veggies. Cut your eggplants, carrots and bell peppers in 10 cm (4 inches) long strips and arrange them on a baking tray spayed with cooking spray. Sprinkle with spices, salt and black pepper and roast for about 25 minutes or until eggplants are tender.

Meatless Monday Egg + Veggie Pita Pockets Quick healthy dinner

Add the grated, drained cucumber and mix. Set aside till ready to assemble the pita pockets. In another bowl, add salt and black pepper powder followed by the olive oil. Whisk till mixed and add bell peppers, both red and yellow. Mix till peppers are well coated; set aside to marinate for about 15 minutes.

Veggie Pita Pockets The Suburban Soapbox

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive.

Egg White and Veggie Pita Pockets Ready Set Eat

Finely chop a generous bunch of fresh parsley and a bit of fresh mint. In a large bowl, combine the bulgur, tomatoes, cucumbers, herbs, and thinly sliced green onions. Drizzle in some olive oil and squeeze in the juice of fresh lemons, then season with salt and pepper. Give everything a good mix until well combined.

VeggieStack Pita Pockets Recipe Food Network Kitchen Food Network

Directions. Cut pita bread in half. Spread 2 tablespoons hummus inside each half of the pita pocket. Stuff each pita pocket with greens, roasted vegetables and feta.

Roasted Veggie & Hummus Pita Pockets Recipe EatingWell

Instructions. Tzatziki: In a small bowl, stir together the yogurt, garlic, lemon juice, oregano, dill, parsley, onion powder, and salt. Taste test for salt and herb levels then set aside. Optional, but recommended: warm pita in microwave for 15-25 seconds.

Pita Pockets with Roasted Veggies and Hummus Recipe Healthy and

Step 1. Toast the pita just until warm and pliable. Step 2. In a medium bowl, toss the celery and carrots with the olive oil and ¼ teaspoon salt to coat. Divide the bean dip and yogurt between the cavities of the pita halves, then stuff with the celery-carrot mix, pickle slices and parsley. Step 3. Serve or wrap tightly in foil, plastic wrap.

GF Falafel & Veggie Pita Pockets [Recipe Bank] Fraiche Table

Directions. Heat oil in a 10-inch skillet over medium heat. Add chickpeas; sprinkle with paprika, garlic powder, cumin, and pepper. Cook, stirring frequently, until the chickpeas are lightly browned, 6 to 8 minutes. Transfer the chickpeas to a medium bowl.

Pita Pockets Forward Food

All you have to do is roast the veggies, steam the quinoa, mix together the pita pocket filling, and assemble: Roast the veggies. Preheat the oven to 400 degrees F and spread the veggies out into a single layer on a large sheet pan. Drizzle lightly with olive oil, sprinkle with seasonings, and roast for 30 minutes or until tender.

Veggie Pita Pockets YouTube

Spiced Carrot And Chickpea Pita Pockets Foodie. carrots, cumin seeds, large garlic clove, butter, orange, chickpeas and 4 more. Sweet 'n Sassy Sweet Potato Pita Pockets Healthy. Happy. Life. orange zest, nutritional yeast, carrot, sweet potato, pita pockets and 17 more.

Pita Pockets with Roasted Veggies and Hummus • Happy Kitchen

Directions. In a large bowl, combine the cream cheese, sunflower kernels and seasoned salt; spread about 2 tablespoons on the inside of each pita half. Layer with the tomato, cucumber, mushrooms and avocado. Health Tip: If you're looking for more protein, add some chicken, or keep it meatless by adding chickpeas.

Pin on Main Squeeze

Cook 10 minutes or until eggplant is tender, stirring occasionally. For tahini sauce, in a bowl stir together tahini, lemon juice, parsley, the remaining 3 cloves minced garlic, and ¼ cup water until smooth. Season with salt. Stir in additional water if needed to reach drizzling consistency. Open pita halves to make pockets.

Veggie Pita Pockets

Fill the rest of the pocket with equal amounts carrot, cucumber, radishes, and sprouts. Sprinkle sunflower seeds into the pocket. For the sauce, mix the greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a medium sized bowl. Serve the pitas with the greek yogurt sauce and fresh veggies on the side.

Nourishing Roasted Vegetable Pita Pockets with Basil Pesto Recipe

Salad: In a large bowl, toss to combine vegetables, cheese and herbs. Season with fresh cracked black pepper and kosher salt to taste. Drizzle Italian dressing sparingly, then toss to dress the salad. Adjust dressing to taste. Assemble: Cut Pita rounds in half, then gently open and use tongs to stuff with the salad.