Roasted Veg & White Bean Pesto Pitas
This may seem time-consuming for lunch, but it’s so good as a hearty mid-day meal. Make this easier on yourself by roasting the veg on a night when you have the oven on for dinner.
Servings: 3 servings
Ingredients
- 1 onion, sliced
- 1 zucchini, cut in large matchsticks
- 1 bell pepper, sliced
- 2-3 carrots, peeled and cut in large matchsticks
- 1-2 tsp olive oil
- pinch sea salt
- 3 whole grain pita, or wraps
White Bean Pesto
- 1 1/2 cups cannellini beans, or other white bean; cooked, drained and rinsed
- 2 cloves fresh garlic, pressed
- 1/2 cup fresh basil, or mint or cilantro
- 1 cup spinach
- 1-2 Tbsp nutritional yeast, optional
- pinch sea salt, to taste
Instructions
- Preheat the oven to 400F.
- Cut up all the veg, into a baking dish, drizzle with olive oil and salt and toss with your hands to make sure everything is coated. Put them in the oven for 30-40 minutes, until soft. Toss them halfway through.
- Meanwhile, put all of the white bean pesto ingredients in a food processor, and pulse until combined. Taste, and add more nutritional yeast and/or salt if you like.
- Once the vegetables are done, take them out of the oven and allow them to cool. Best to keep each component separate in the fridge, and assemble when you're ready to make your lunch.
- Cut a pita in half, and open the pocket. Spread some white bean pesto in each half, then stuff with roasted veg. This travels best if you put it in a container that just fits the pita, so that it doesn't move around.
Nutrition
Calories: 336kcal | Carbohydrates: 63g | Protein: 17g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 437mg | Potassium: 726mg | Fiber: 17g | Sugar: 9g | Vitamin A: 10250IU | Vitamin C: 164.2mg | Calcium: 180mg | Iron: 4.7mg
