Stuffed Pitas with Tahini Sauce

Roasted-Veggie-Rice-Pitas-with-Tahini-Sauce-2 copyIt’s not often that I make vegetarian entrées these days, but this one truly knocked my socks off.

I got the inspiration from a Rachael Ray recipe, in which she used real pita bread, traditional rice, and some dairy. I really wanted to experience the same dish, but without all of those fattening carbohydrates.

By using shredded cauliflower for rice, and coconut flour tortillas in place of the pita bread, this dish is truly delicious and filling. Eat it guilt free and enjoy!

Stuffed Pitas with Tahini Sauce
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 12

For the Roasted Veggie Rice
  • 1 parsnip, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 Tablespoons olive oil
  • Sea salt and black pepper
  • 1 butternut squash, peeled, seeded and chopped
  • Pinch of ground nutmeg
  • 1 head cauliflower, shredded
  • 1 Tablespoon coconut oil
  • 2 lemons, juiced
  • 2 garlic cloves, minced
  • ½ cup pomegranate seeds
  • ½ red onion, finely minced
  • 1 cup fresh parsley, chopped
For the Tahini Dressing
  • ½ cup tahini
  • 2 Tablespoons water
  • ½ cup coconut milk, full fat
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • Pinch of sea salt
  • Pinch of white pepper
For the Stuffed Pitas

For the Roasted Veggie Rice
  1. Preheat the oven to 425 degrees F. Toss the parsnip, zucchini and bell pepper with 1 Tablespoons of olive oil and a pinch of sea salt and black pepper. Spread over a parchment paper lined, rimmed baking sheet.Toss the butternut squash with a pinch of nutmeg, sea salt and the remaining Tablespoon of olive oil. Spread over another parchment paper lined, rimmed baking sheet. Roast both pans for 17-20 minutes, until tender.
  2. Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes, until tender. Season with salt and pepper. Remove from the heat.
  3. Add the roasted veggies to the skillet and mix well. Add the lemon juice, garlic cloves, pomegranate seeds, onion and parsley. Mix until well combined.
For the Tahini Dressing
  1. In a medium bowl, combine the tahini with the water. Whisk until well combined. Add the remaining ingredients and mix well. Add more water, as needed, to reach a pourable consistency.
For the Stuffed Pitas
  1. Make 12 Coconut Flour Tortillas. Place a grill pan over medium high heat and grease with olive oil. Place each tortilla on the pan to create pretty grill marks.
  2. Fill each tortilla with the Roasted Veggie Rice. Drizzle with the Tahini dressing and serve with picked vegetables. Enjoy!

Calories: 258     Fat: 14     Carbohydrates: 13     Sugar: 5     Sodium: 273     Fiber: 4     Protein: 6    


roasted veggie pita recipe


  • Isabella February 4, 2015 at 7:39 pm

    These are so delicious! Thank you so much for making such amazingly healthy and delicious recipes!

  • Alex May 31, 2015 at 5:17 pm

    Looks awesome ! But how much rice do you use for the roasted veggie rice ?

    • Diana June 3, 2015 at 6:26 pm

      Hi Alex,

      You would need to use shred one head of cauliflower to make the rice. Happy Cooking!

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