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These Colorful Vegetable Stuffed Pitas can be an easy lunch or dinner option that requires little effort to make. Our vegetable stuffed pitas are vegan all the way and come packed with lots of nutrient-rich plants, while the flavors will turn out amazing every time.
I love making these stuffed pitas together with my wife. She takes care of making delicious Moroccan pitas from scratch, while I usually take care of cooking the veggies and making the sauce. This way we’re preparing together a simple and delicious meal, … and have some fun too.
What makes these stuffed pitas special
These pitas are stuffed with an assortment of cooked vegetables that are rich in flavor and nutrients. These stuffed pitas are definitely a healthy meal option, they taste amazing every time and will be easy to digest by your system. And as a bonus, I’m throwing in my special tomato sauce which compliments these veggie stuffed pitas perfectly.
Here’s what defines these Vegetable Stuffed Pitas best. They are:
Easy to make
Fulfilling
Plant-powered
Nutrient-rich
Wholesome
Healthy
Free of soy, additives, preservative or fillers
Free of refined seed oils and added sugar
Incredibly easy to put together
Perfect for lunch or dinner!
More reasons to make these veggie stuffed pitas
These pitas are stuffed with colorful vegetables and they look, smell and taste amazing.
One of the things that I like most about these vegetable stuffed pitas is how versatile they are in terms of ingredients and quantities.
You don’t have to be a professional chef in order to make these cooked vegetable pitas.
You don’t even have to have all the ingredients at hand.
There’s plenty of room for improvisation and cooking creativity here.
You’ll be treating yourself with a delicious, healthy and balanced meal.
How to make Vegetable Stuffed Pitas
Making these vegetable pitas will require you to lightly cook different vegetables, but the effort will be well wort-it. Don’t let yourself become intimidated by the rather long list of veggies, just go with the flow and you’ll be surprised by this easy-to-make recipe.
In a nutshell, here’s what goes into these vegetable stuffed pitas:
- Oven baked vegetables: We’re using white potatoes, sweet potatoes, parsnip, plus an assortment of herbs.
- Skillet with cooked vegetables: Here you’ll be cooking together squash, bell pepper, shallots, spring garlic, an apple, plus spices.
- Boiled green beans: Green beans can be boiled separately (as I did), or can be combined with the vegetable skillet above.
- Homemade tomato sauce made in less than 10 minutes.
- Moroccan pita breads – use homemade or store bought pitas.
Pro Tip: Feel free to play with the quantities and the ingredients list. When it comes to stuffed pitas there’s no rule for the quantity of ingredients to use. Just make it a habit to include only real foods into your pitas and you’ll be fine.
Tips for making delicious stuffed pitas
Use healthy-made Moroccan pitas. Should you choose to use store bought Moroccan pita bread, make sure to use pitas made without additives, fillers, or preservatives of any kind. Ideally the pitas that you’ll be using should contain only basic ingredients like flour, water, and salt.
Carefully slice pitas. Pay attention when slicing the pitas by the middle since they can tear apart easily. They can hold quite a lot of vegetables but you’ll have to take your time when stuffing them.
Be creative with the stuffing. This recipe for stuffed pitas is quite versatile so feel free to play with the quantities and the ingredients that you want to include. Switch-up, mix and match, and combine all those cooked vegetables as you feel like.
Stuffed pitas can be messy sometimes. I do have to caution you though, this can turn out to be a messy sandwich. The moment you’ll bite into it, chances are that chucks of vegetables will fall, the sauce will drip on the sides, but you’ll still love this meal. Usually this type of sandwich can be messy but it also tastes amazing every time.
Different bowls of cooked veggies. I structured this recipe based on different bowls, with each bowl holding a different combination of cooked vegetables. When it comes to preparing the bowl with green beans, you have the option to boil the green beans separately (as I did), or cook them together with the skillet of veggies.
If you make these Colorful Vegetable Stuffed Pitas, please let me know how they turned out for you. I would love hearing from you and I hope this recipe will be a big hit for you and your family.
Share it with your loved ones and enjoy your health journey, Friend!
What’s your absolute favorite way to eat your vegetables? Enjoy these Colorful Vegetable Stuffed Pitas with hearth!
Colorful Vegetable Stuffed Pitas | Vegan & Delicious!
Equipment
- Skillet
- Plain Bowl
Ingredients
Bowl 1 - Oven Cooked Veggies
- 2 sweet potatoes (peeled and sliced)
- 4 white potatoes (peeled and sliced)
- 1 parsnip (peeled, cubed)
- 1-2 tbsp extra virgin coconut oil
- 1 tsp Himalayan salt
- black or white pepper (as needed)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 bay leaf
Bowl 2 - Skillet with Cooked Veggies
- 1 golden apple (seedless, sliced)
- 3-4 shallots (peeled, cut big)
- 1 squash (peeled and sliced big)
- 1 yellow bell pepper (big slices)
- 1 kapia red pepper (big slices)
- 1 tsp Himalayan salt
- black or white pepper (as needed)
- 1/2 tsp dried basil or parsley
- 1 fresh spring garlic
- 1 tbsp extra virgin coconut oil
- water (not too much, for cooking)
Bowl 3 - Boiled Green Beans
- 150 g green beans (fresh or frozen, I used frozen)
- water (as needed, to boil veggies)
Bowl 4 - Special Tomato Sauce Recipe
- 200-300 g tomato purée (or tomato passata)
- a few cloves garlic
- 1/2 tsp Himalayan salt
- 1/2 tsp parsley (dill or basil)
- 1/2 tsp pepper (I used cayenne pepper)
Others
- 4 Moroccan pita breads
Instructions
Bowl 1 - Oven Cooked Veggies
- Prepare all the vegetables by peeling and slicing them as needed.
- Add sliced vegetables into a medium sized bowl and use your hands to mix them with spices and extra virgin coconut oil.
- In a regular baking tray, lay down a sheet of parchment paper. Arrange vegetables side by side, forming rows and columns.
- Transfer in the oven and bake for 30-35 minutes at 180-200 Celsius. Inspect oven from time to time making sure vegetables won’t overcook.
- Remove from the oven when vegetables become tender. Set aside for a few minutes to cool down before assembling the stuffed pitas.
Bowl 2 - Skillet with Cooked Veggies
- Prepare the vegetables and the apple as indicated in parenthesis.
- Transfer everything into a medium sized skillet and add a bit of water. Depending on the size of your skillet, use enough water so the vegetables will not stick during cooking.
- Cook on medium heat for 15-20 minutes, or until the veggies become soft and the water has almost evaporated.
- Season with salt and pepper before removing from heat.
- Discard any remaining water and move skillet on the side to cool down. Later transfer cooked veggies into a separate dish.
Bowl 3 - Boiled Green Beans
- In a medium sized pot, add green beans and cover with water.
- Bring to a boil using medium to high heat. Once the water is boiling, lower the cooking temperature to medium heat and keep it like this until the green beans become tender.
- Discard water and set the green beans aside to cool down before using in stuffed pitas.
Bowl 4 - Special Tomato Sauce Recipe
- Start by adding all the ingredients for the tomato sauce into a small skillet or small pot.
- Add a bit of water but not too much, since we want to achieve a thick consistency for our tomato sauce.
- Cook everything together for 5-10 minutes over low to medium heat.
- Taste to make sure that you like the flavors and adjust the spices if needed. Should the consistency be too light, consider adding a bit more tomato purée to make the sauce thicker.
- Once the sauce is ready set aside to cool down before using.
How to Assemble these Stuffed Pitas
- Before starting to assemble the stuffed pitas, make sure that all the vegetables and the tomato sauce are cooled down (so not extra hot). Ingredients should be placed in different bowls or on a bigger plate so they can be easily accessible.
- You can use homemade Moroccan pita bread or store bought pitas, it won’t make any difference. Note that my instructions don’t include a recipe for actually making Moroccan pita bread.
- Use a knife to slowly cut pita bread half way through, making sure not to cut it all the way. The pita bread has to hold together all the vegetables.
- Add different veggies into the pita bread, in the order and quantity that you desire. Use the images in my article as inspiration but feel free to be creative with the combinations of ingredients.
- Finish by adding a few teaspoons of tomato sauce on top of the vegetables.
- DONE! Serve stuffed pitas immediately and … Enjoy without guilt!
This is an absolutely gorgeous looking and super healthy pita sandwich! Thanks for the inspiration 🙂
Marcel, I was thinking what to make for dinner tonight and now I guess I know 🙂 ha ha!
Cheers from Canada!
Made these stuffed pitas the other night and they turned out way better than we expected. Now my partner wants me to make dinner again 😉