Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

These roasted sweet potato pita pockets are the ultimate stuffed sandwich. Tender, spiced sweet potato rounds meet creamy avocado, a refreshing cucumber dill salad and a kick of harissa mayo, all tucked into warm whole wheat pita. It’s a satisfying, veggie-packed meal that comes together in about 30 minutes.

Perfect for a quick lunch or dinner, these pita pockets are fully loaded with flavor and texture. The combination of roasted sweet potatoes, crunchy pine nuts and tangy herby salad makes every bite exciting. Plus, the harissa mayo adds just the right amount of heat.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. On a baking sheet, toss sweet potatoes with a drizzle of olive oil, 1 teaspoon harissa powder and a pinch of salt and pepper. Roast until tender, about 20 minutes, flipping halfway through.
2. Meanwhile, mince or grate 1 clove garlic. Halve the cucumber lengthwise, then slice into thin half-moons. Pick and chop enough dill fronds to yield 2 teaspoons. Halve, pit and peel the avocado, then thinly slice.
3. In a small bowl, combine mayonnaise, a pinch of the minced garlic and a pinch of harissa powder. Taste and adjust with more garlic or harissa as desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut pitas in half to create 4 pockets. Place on a baking sheet. When sweet potatoes are almost done (after about 18 minutes), put the pitas in the oven. Toast until warmed through but not crispy, 2-3 minutes. (If space allows, you can place pitas on the same sheet as the sweet potatoes.)
6. Spread harissa mayo inside each pita half. Fill with sweet potato rounds, avocado slices, a few pine nuts and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side and sprinkle with remaining pine nuts.

Recipe Tips

FAQ

Can I make these pita pockets ahead of time?

It’s best to assemble just before serving to keep the pitas from getting soggy. You can prep the roasted sweet potatoes, cucumber salad and harissa mayo in advance and store them separately in the fridge.

Can I use a different type of bread?

Yes, you can substitute the pitas with naan, flatbread or even a soft tortilla. Adjust toasting time as needed.

What can I use instead of pine nuts?

Chopped walnuts, almonds or sunflower seeds work well as a substitute for pine nuts.