Spinach Hummus Pitas, Sweet Potato. Easy Dinner!

Here is an easy dinner idea for your busy week ahead. My Spinach Hummus Pitas paired with a large baked and maple-mashed sweet potato. Served with a side of smoky baked tofu squares and pepper truffle shiitake mushrooms. Picnic-inspired. This recipe would make a wonderful eat-outside feast for spring/summer. Get my recipes (and a vegan dessert idea too!)..

Steamy, oven-baked sweet potato. Aka, My favorite thing ever.

Spring-y and Picnic-inspired… We had this casual, picnic-y vegan spread for dinner last night – it was so delicious AND easy (yet still quite a full feast) I had to share. You will notice the absense of tofu and shiitake photos – that is because the sun was fading (bye bye natural photo lighting) but mostly because everything smelled so yummy I just wanted to dive in.

Go-to feast. To add to the “easy” part – I already had some leftover roasted garlic hummus in the fridge so I basically tweaked it by adding in plentiful handfuls of spinach, some lemon juice and water (all done in my Vitamix.) Then I folded in some avocado into the finished hummus to get a sort of chunky-style mixture – I made my hummus a bit thin so it easily drizzled into the pitas and soaked into the toasty pita crevices. I hate pitas/hummus that are too dry – so this helped prevent that. Some fresh sauerkraut added a zesty, crunchy accent to the pitas. (And fyi, if you don’t have any pre-made leftover hummus (you probably don’t) I’ve included the complete hummus recipe below.)

More Veggies. If you want to stuff more veggies in your pitas than I did in the photos – go for it. That’s why pitas are so rad – you can cram lots of healthy veggies, fruit, nuts, seeds, beans and more in them.

I served the pitas alongside a few of my favorite sides. A sticky-sweet baked sweet potato mashed with a drizzle of grade B maple syrup and a pinch of salt. Then some fresh shiitake mushrooms – sauteed with various spices, a splash of wine and a hint of truffle oil. And lastly, I served some baked tofu squares which I literally just very simply sliced, tossed in some dry spices, salt/pepper, tiny drizzle of oil and baked.

This was easy and amazing. I will be making this meal again! Hope you can try it too.

Spinach Pitas, Shiitakes, Tofu, Sweet Potato – serves 2-4

Super Spinach Chunky Avocado Hummus
This spinach hummus is a bit on the thin side – but that was what I was going for since the creamy chunks of avocado get folded into the mixture. This hummus fills the toasted dry pitas perfectly – with plenty of lemon-y flavor.

1 can chickpeas, drained
3 Tbsp lemon juice
1 Tbsp apple cider vinegar
2-4 cloves garlic – EVOO roasted in oven
*if you don’t use roasted garlic, sub with garlic powder
2 Tbsp tahini
1 tsp salt
1 Tbsp extra virgin olive oil
2-3 handfuls baby spinach
2-5 Tbsp water – thin out to desired consistency
optional: pepper, nutritional yeast, cayenne to taste

fold in: 1/2 avocado, chopped into large cubes
serve in: 3 pitas, sliced in half and toasted

Directions: process in Vitamix or food processor until smooth and creamy. I needed my plunger for Vitamix blending – to get all the spinach pressed down.

Pour into bowl. Fold in the avocado chunks.

Toast pitas. Add hummus to inside of pitas – generously. Add a few pinches chopped spinach and chilled sauerkraut.

Serve with these sides:

* 1 large sweet potato, oven baked (400 degrees for 30 minutes) – mashed with maple syrup, s&p and optional smoky spices.

* small side of shiitake mushrooms, thinly sliced and sauteed win 1 tsp truffle-infused oil (or any veg oil) + s&p to taste + a splash of wine added towards middle of cooking process.

* baked firm tofu: toss thick tofu slices in dry spices: salt + nutritional yeast + spices of choice – bake at 400 degrees for about 15-20 minutes – until edges become crispy. (I made 3 modest sized tofu steaks for our meal)