You’ll want to try these ackee pita pockets for a quick fix weekday lunch. Bursting with flavour; creamy ackee and tender roasted asparagus drizzled with extra virgin olive oil tucked into pita pockets with tomatoes, colourful and tasty!

Roasted asparagus and ackee for stuffed pita pockets

Pita pockets are great for throw together lunches like this. Slice em, stuff em and you’re done! Serve it with a more substantial salad or soup and it could be dinner. Check out this vegan chickpea salad as another “ackee-rific” pita stuffing option.

I also like making my own pita, and highly recommend this recipe. I’ve made it many times and tweaked it to make it my own. It never fails!

Vegan Ackee & Asparagus Pita Pockets

Chantal
Quick and easy vegan lunch, pair roasted asparagus with ackee and tuck it into a pita pocket with roma tomatoes, yum!
Print Recipe
Course Main Course
Servings 2 persons

Ingredients
  

  • ½ lb Asparagus cut into 1” pieces (about 1 ¾ cup
  • ½ Small onion thinly sliced
  • 3 Cloves of garlic shredded
  • Salt and pepper as needed
  • 1 cup Parboiled ackee
  • 1-2 tbsps Extra virgin olive oil
  • 2 Pitas cut in half and briefly warmed if desired
  • Roma tomatoes sliced for serving

Instructions
 

  • Preheat oven to 425F and spray a sheet tray with cooking spray.
  • Toss together the asparagus, onion and garlic on the tray, spray with a little more of the oil so that the salt and pepper will stick. I do this rather than coating them in oil because I’d rather use the extra virgin olive oil at the end which has a beautiful flavour but isn’t suitable for roasting. By using the oil spray I can add far less fat to the recipe for the same result.
  • Sprinkle with salt and pepper, roast in oven for 7 minutes. Remove from oven, add ackee and roast for another 3 to 5 minutes till the asparagus is tender and the ackee is warmed through (I used canned ackee and it only needs to be heated through which is why I added it at the 7 minute mark, alternately you could heat it up in the microwave or if you had freshly blanched your ackee and it was still hot you would skip this part and simply roast the asparagus for 10 to 12 minutes)
  • Remove from oven, drizzle with oil and adjust seasoning to suit your tastes.
  • Fill each pocket with sliced tomato and the ackee asparagus mix
  • Enjoy!

SaveSave

MENU