Roasted Portobello & Carrot Gyros

Author: recipes
A filling and flavorful gyro with just enough spice leave you craving the next bite.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine African, American, Greek
Servings 2 people


  • Oven
  • 2 baking sheets
  • Foil


  • 5-6 each rainbow carrots peeled and sliced into 1/4-inch strips
  • 2 each portobello mushrooms sliced into 1-inch pieces
  • 2 tsp agave nectar
  • 2 tbsp harissa spice divided
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1 whole roma tomato sliced in half
  • 1 whole red onion diced
  • 1 tbsp fresh parsley
  • 1/2 cup hummus
  • 2 each pitas without pockets


  • Preheat oven to 475 degrees.
  • Rinse the portobellos and slice them into 1-inch pieces.
  • Wash, peel and trim carrots into 1/4-inch strips.
  • Line two baking sheets with parchment paper.
  • Place the carrots and portobellos in a single layer on each pan. Drizzle with agave and olive oil.
  • Coat both sides of vegetables with 1 tbsp of harissa, salt, garlic powder and cumin.
  • Place both pans in preheated oven and roast for 18 minutes flipping halfway through.
  • While vegetables are roasting, dice 2 tbsp of red onion, slice the tomato and mince the parsley.
  • Stir the remaining harissa into the humus.
  • Wrap your pitas in foil and place in oven during the last 5 minutes to warm.
  • Spread the hummus onto warm pitas and top with roasted vegetables, parsley, tomatoes and red onion. Wrap and enjoy!
  • Counter the spice with a side salad of mixed greens, tomatoes and cucumbers

My Notes

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