Roasted Crispy White Bean and Veggie Pitas with Parsley Sauce (vegan)
These crispy white bean pitas with parsley sauce are a delicious healthy plant based recipe.
Ingredients
Filling
- 1 can white beans - drained and patted dry
- 1 red bell pepper - roughly sliced
- 1 8 oz container sungold or regular cherry tomatoes
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- 1 bunch parsley
- 1 shallot
- juice from 1 lemon
- ⅓ cup olive oil
- 1 tablespoon apple cider vinegar
- pinch salt/pepper
- 1 teaspoon maple syrup or honey
Other ingredients
- + 2-4 warm pitas depending on size of pita - I like Ezekial
- +1 cup fresh chopped lettuce and 2-4 tablespoon tahini for topping optional
Instructions
- Preheat oven to 425 degrees.
- Add white beans, bell pepper, and tomatoes to a sheet pan lined with parchment paper. Toss with oil and spices. Roast for 30-35 minutes.
- Add all sauce ingredients to a blender or processor. Blend until smooth. If you don't have a blender you can finely chop everything and mix it.
- Top warm pita with veggies and sauce. Add fresh chopped lettuce and a drizzle of tahini if using.
Notes
This makes 2-3 servings depending on how hungry you are.
Nutrition
Calories: 650kcalCarbohydrates: 95gProtein: 24gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.03gSodium: 1435mgPotassium: 1668mgFiber: 18gSugar: 12gVitamin A: 3208IUVitamin C: 108mgCalcium: 216mgIron: 10mg
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