Warm Roasted Veggies & White Bean Stuffed Ezekiel 4:9 Organic Sprouted Flourless Pitas

Ingredients 

  • 2 Ezekiel 4:9 Organic Sprouted Flourless Pitas cut in half

  • 1 15 oz can white beans (cannellini or navy), drained & rinsed

  • 1 medium sweet potato, cubed

  • 1 red bell pepper, diced

  • 1 small red onion, thinly sliced

  • 2 cups kale 

  • 1–2 cloves garlic, minced

  • 2 tbsp olive oil

  • Salt & pepper to taste

  • Optional: ¼ cup crumbled feta

  • Optional: sprinkle of chili flakes or za’atar
     

Lemon‑Tahini Dressing:

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 tsp honey

  • Water to thin

  • Salt & pepper to taste

Directions 

1.  Toss sweet potato, bell pepper, and red onion with olive oil, salt, pepper, and minced garlic. Roast at 400°F for 20–25 min until tender and caramelized.

2.  Toast the pitas in the oven or skillet until warmed and toasted slightly.
3.  In a skillet, quickly sauté the kale with a splash of olive oil until just wilted.

4. On a platter or shallow bowls, put the pita half and fill with roasted veggies, white beans, wilted greens, and optional feta.

5.  Whisk tahini, lemon juice, olive oil, maple syrup (or honey), a splash of water, and salt/pepper into a creamy dressing. Drizzle over everything.
6.  Add chili flakes or za’atar, optional.

Serves: 2-4

Prep Time: 45 minutes