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In The Marley Kitchen: Roasted Vegetable Pitas with Avocado Spread


For the Avocado spread

-2 ripe avocados

-1-2 cloves garlic

-2 tablespoons olive oil

-2 tablespoons water (more as needed)

-a handful of parsley

-½ teaspoon salt

-1 teaspoon cumin

-half of a scotch bonnet pepper (more or less depending on how much heat you want)

-juice of one lime

For the Roasted Veggies

-2 heads cauliflower, cut into small florets

-2 14-ounce cans chickpeas, rinsed and drained

-1-2 teaspoons chili powder

-1-2 teaspoons curry powder

-½ teaspoon cayenne pepper if you want spicy

-olive oil for drizzling

-salt and pepper to taste

-8 small whole wheat pitas

-Greek yogurt for topping



-Preheat the oven to 425 degrees.

-Pat the cauliflower and chickpeas dry with paper towels. -Arrange in a single layer on one large baking sheet or two baking sheets.

-Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to mix things around.

-Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. *The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.

Avocado spread

-While the vegetables are roasting, puree all the avocado spread ingredients in a food processor. Set aside.


-Spread each pita with a spoonful of avocado mix and top with roasted veggies.

-Sprinkle with extra salt, pepper, parsley, and a dollop of Greek yogurt

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