| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 690 | 18g | 2.5g | 115g |
| sugars | fibre | protein | salt |
| 28g | 15g | 28g | 1.4g |
Why I Love Canadian Maple-Roasted Vegetable & Lentil Pita Pockets with Tahini Sauce
There’s something truly heart-warming and soulful about the Maple-Roasted Vegetable & Lentil Pita Pockets with Tahini Sauce. It’s a Canadian recipe that has struck a chord with my personal cooking ethos. I take joy in combining unique flavors and ingredients from different cultures, and this dish is an embodiment of that approach. This recipe beautifully leverages the natural sweetness of the Canadian maple syrup that doesn’t just add a unique sweetness to the dish, but also adds an interesting twist to a classic Middle Eastern favorite: Pita Pockets. And bundled within is a burst of succulent roasted vegetables and satisfying lentils, all generously doused in a luscious Tahini Sauce.
Where East meets the West
As someone who grew up in California, I’ve always been inspired by the freshness of the West Coast. At the same time, my Gujarati roots have gifted me the love for a variety of intricate flavors inherent in Indian cuisine. As a result, my culinary adventures often feature a fusion of both worlds, much like this recipe. The synergistic blend of flavors here, speaks volumes about the beautiful amalgamation of western and eastern culinary practices. The addition of spices such as cumin and turmeric, are a nod to my Gujarati heritage, subtly adding a depth of flavor that pairs splendidly with the rich tahini sauce.
Inspiration behind the recipe
While this recipe, doesn’t draw inspiration from a specific chef, rather it pays homage to the multicultural fabric of gastronomy. For me, cuisine is about the universal language of good taste, and this recipe harmoniously combines two diverse cuisines in a fresh and exciting way.
You might notice a similarity to another classic, the Veggie Shawarma sandwich, but I guarantee the Maple-Roasted Vegetables & Lentil Pita Pockets with Tahini Sauce offers a distinct flavor profile that’s truly its own. The dish also pairs beautifully with a simple cucumber and tomato salad or even a bowl of warm lentil soup, making it perfect for a comforting weeknight meal.
What You’ll Need
- 3 cups of mixed vegetables (carrots, bell peppers, mushrooms)
- 1/2 cup of pure Canadian maple syrup
- 1/2 cup of olive oil
- 2 teaspoon of salt
- 1 teaspoon of black pepper
- 2 cups of dried lentils
- 1/2 cup of diced onions
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 6 pita breads
- 1/2 cup of tahini
- 3 tablespoons of lemon juice
- 1 clove of garlic, minced
- 1/2 teaspoon of salt
- 1/4 cup of water
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Grab a large baking sheet and spread your 3 cups of mixed vegetables evenly across it. Drizzle the vegetables with 1/2 cup of maple syrup and 1/4 cup of olive oil. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until all the vegetables are evenly covered. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized.
Step Two
Whilst the vegetables are roasting, prepare the lentils. Rinse 2 cups of dried lentils under cold water, then place them into a large saucepan. Add 4 cups of water and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the lentils are tender. Drain any excess water and set the lentils aside.
Step Three
Next, heat the remaining 1/4 cup of olive oil in a large skillet over medium heat. Add the 1/2 cup of diced onions and sauté until they are translucent. Add the 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Sauté for a further 2 minutes until the onions are golden and the spices are fragrant.
Step Four
Combine the roasted vegetables, cooked lentils, and onion mixture together. Mix until everything is well combined.
Step Five
Prepare the tahini sauce by combining 1/2 cup tahini, 3 tablespoons of lemon juice, 1 minced clove of garlic, 1/2 teaspoon of salt, and 1/4 cup of water in a blender. Blend until smooth, adding more water if necessary to reach your desired consistency.
Step Six
Assemble the pita pockets by cutting the 6 pita breads in half. Spoon some of the vegetable and lentil mixture into each pocket, then drizzle with the tahini sauce. Enjoy your Maple-Roasted Vegetable & Lentil Pita Pockets with Tahini Sauce while warm.
