Ingredients
3 tablespoons extra-virgin olive oil
1 ½ teaspoons ground cumin, divided
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chipotle chile powder
½ teaspoon salt plus 1/8 teaspoon, divided
1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
1 medium red onion, halved and sliced
½ cup low-fat plain Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
4 pitas, warmed
1 cup chopped romaine lettuce
1 cup chopped tomatoes
½ cup cilantro leaves
Directions
Preheat oven to 425 degrees F. Combine oil, cumin, coriander, garlic powder, smoked paprika, chile powder and 1/2 teaspoon salt in a large bowl. Add mushrooms and onion; stir to coat well. Transfer to a large rimmed baking sheet and roast, stirring once or twice, until the vegetables are tender, about 20 minutes.
Meanwhile, combine yogurt, tahini, lemon juice and the remaining 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl.
Spread pitas with the yogurt sauce, then top with the mushroom mixture, lettuce, tomatoes and cilantro. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
