The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all.
Ingredients:
3 tablespoons extra-virgin olive oil
1 ½ teaspoons ground cumin, divided
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chipotle chile powder
½ teaspoon salt plus 1/8 teaspoon, divided
1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see tip)
1 medium red onion, halved and sliced
½ cup low-fat plain greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
4 pitas, warmed
1 cup chopped romaine lettuce
1 cup chopped tomatoes
½ cup cilantro leaves
Directions:
Preheat oven to 425 degrees F. Combine oil, cumin, coriander, garlic powder, smoked paprika, chile powder and 1/2 teaspoon salt in a large bowl. Add mushrooms and onion; stir to coat well. Transfer to a large rimmed baking sheet and roast, stirring once or twice, until the vegetables are tender, about 20 minutes.
Meanwhile, combine yogurt, tahini, lemon juice and the remaining 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl.
Spread pitas with the yogurt sauce, then top with the mushroom mixture, lettuce, tomatoes and cilantro.
