Vegan Israeli Breakfast Feast: A Mouthwatering Delight

Allergens

Wheat (in whole wheat pita bread)

Ingredients

• 4 Whole Wheat Pita Bread
• 2 Large Avocados
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Green Bell Pepper
• 1 Small Red Onion
• 1 Cup Cherry Tomatoes, halved
• 1 Cucumber, sliced
• 4 tbsp Tahini
• 2 tbsp Lemon Juice
• 3 tbsp Olive Oil
• Salt and Pepper to taste
• Fresh Parsley, chopped for garnish
• Optional: Vegan Feta Cheese

Instructions

1. Preheat the oven or grill to medium heat. Slice the whole wheat pita bread into wedges and toast them in the oven or on the grill until they're golden brown and crispy, around 3 4 minutes per side. Remove from heat and set aside.
2. Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash it with a fork or a potato masher until creamy. Add tahini, lemon juice, olive oil, salt, and pepper to taste, and mix well. Set aside.
3. Slice the red, yellow, and green bell peppers and red onion into thin strips. Grill them in the same heat source used for pita bread until tender and slightly charred. Transfer to a bowl and toss with halved cherry tomatoes and sliced cucumber. Season with salt and pepper to taste.
4. Assemble the vegan Israeli breakfast feast by spreading the avocado mixture onto the toasted pita wedges, then top them with the grilled vegetable and tomato salad. If you like, add a few crumbles of vegan feta cheese for extra flavor. Garnish with fresh parsley leaves.

Chef’s Insight

The smoky flavors from the grilled vegetables complement the creamy avocado spread perfectly, creating a satisfying mouthfeel and aroma that will transport you to an Israeli marketplace.

Notes

Feel free to add or substitute any of your favorite vegetables for a personalized touch.