Roasted Pumpkin & Beet Pitas with Chili Corn and Chickpeas from BitesWeLove

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How cute are these colorful pitas?!! There aren’t enough exclamation points to describe them!! These pitas literally have it all: color, flavor (a whole lot) and texture. The melt-in-your-mouth roasted veggies are pretty great already, but they’re even better with the fresh yoghurt & mint sauce. However, the real magic ingredients here are the chili corn and chickpeas we topped these pitas with, because they add a whole lot of crunch. BitesWeLove was kind enough to provide us with this heathy snack, but in true Cheese and Chinese style we incorporated them into a killer meal. The amazing thing about this recipe is that it is easier to prepare than you might think, since your oven does about 90% of the work. By now we’re sure you just can’t wait to make these, so read on for the recipe!

Pitas for two
○ 4 large pitas  ○ 1 small pumpkin  ○ 1-2 large beets, peeled  ○ 1 minced garlic clove  ○ 1 tablespoon thyme  ○ 1 tablespoon oregano  ○ 1 bag of Biteswelove no. 37 Chili Corn & Chickpeas

Slice the pumpkin and beets in 1 cm thick slices. Lifehack: if your pumpkin is too hard for you to slice, pierce it with a fork and microwave for 3 minutes, then slice. Don’t forget to remove the skin, you can do this before or after baking. Lightly oil a large baking dish and place the pumpkin and beet slices in it. Drizzle with olive oil, then sprinkle on the minced garlic, thyme and oregano. Season with salt and pepper. Place in a 200C oven for 30 minutes or until the pumpkin and beet are soft. Toast your pitas and carefully stuff them with the pumpkin and beet or arrange them on top like we did. Drizzle with the yoghurt-mint sauce (recipe below) and sprinkle on the chili corn & chickpeas.

Yoghurt-mint sauce
○ 200 ml yoghurt  ○ 3 stalks mint  ○ 1 garlic clove  ○ tablespoon of olive oil

Finely chop the mint and garlic, then stir into the yoghurt. Drizzle in about a tablespoon of olive oil, then season with salt and pepper.

These pitas are perfect for a casual dinner, since they require not too much effort but still brighten up your day with their wonderful colors! Don’t skip the mint sauce, since it adds a lovely fresh touch to the herb-y pumpkin and beet. Last piece of advice: don’t snack up all the corn and chickpeas before you get the chance to sprinkle them on top of your pitas  😉


Cheese and Chinese



2 thoughts on “Roasted Pumpkin & Beet Pitas with Chili Corn and Chickpeas from BitesWeLove

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