Garam Masala is a spice we love to have on hand – for us it’s a pantry staple. If you haven’t heard of it before, it’s a spice blend from India, full of flavor from coriander, cinnamon, cardamom, turmeric, black pepper and more. It’s said that every Indian family has its own mix. We use it whenever we’re looking for a warm spicy flavor that’s not hot.
Not only does Garam Masala make dishes taste great, it adds a super nutritional pop, too! Because it has such a wonderful blend of many spices, it brings many health benefits to the dish. Some of the ingredients have shown promise in helping lower cholesterol, strengthen bones, act as an anti-inflammatory in your body, and speed up metabolism. This plant based pita pocket is a great idea for the warm summer days ahead. You can make a couple of them and put in the fridge so they are ready to go for you!
Curried Cauliflower, Avocado and Chickpea Pitas
- 1 TB Garam Masala
- 1 Tsp Coconut Sugar
- 1 TB Lemon Juice
- 3 TB Olive Oil
- ½ Tsp Sea Salt
- ¼ Tsp Red Pepper Flakes
- 1 ½ Can (15 OZ) Chickpeas, Rinsed and Drained
- 1 Bag (12 OZ) Cauliflower Florets, Microwaved for Three Minutes
- ½ Cup Chopped Cilantro
- 1 Large Avocado, Sliced
- 1 Cup Baby Spinach
Whisk together the garam masala, coconut sugar, lemon juice and oil in a bowl. Add the chickpeas and cauliflower. Let sit overnight in the fridge,, (or at least a couple of hours) Remove and stir in cilantro.
Stuff a pita pocket, first with the spinach, then avocado and finally the chickpeas and cauliflower. Enjoy!