Roasted Sweet Potato Pitas with Avocado and Cucumber Dill Salad

These stuffed pitas are a celebration of textures and flavors: tender roasted sweet potatoes, creamy avocado, crunchy pepitas and a bright cucumber dill salad, all brought together with a kick of harissa mayo. Perfect for a quick weeknight dinner or a satisfying lunch.

The key is to roast the sweet potato rounds until caramelized and tender, then toast the pita halves just until warm and pliable. Assemble each pocket with a generous spread of harissa mayo, then layer in the sweet potatoes, avocado and a handful of cucumber salad. Serve with extra salad on the side and a sprinkle of pepitas for crunch.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 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

4 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 PepitasView 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 with racks in the middle and top positions. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 teaspoon harissa powder (2 teaspoons for 4 servings) and a pinch of salt and pepper. Roast on middle rack, flipping halfway through, until tender, about 20 minutes.
2. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop dill fronds until you have 2 teaspoons (4 teaspoons for 4 servings). Halve, pit and peel avocado, then thinly slice.
3. In a small bowl, combine mayonnaise, a pinch of garlic and a pinch of harissa powder. Taste and add more garlic and harissa powder if desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, chopped dill, vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut pitas in half and place on a second baking sheet. When sweet potatoes have roasted about 18 minutes, add pitas to top rack. Toast until warmed through, 2-3 minutes (they should still be soft and flexible). Tip: if there’s room, you can place pitas on the same baking sheet as sweet potatoes.
6. Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, a few pepitas and a small amount of cucumber salad. Divide stuffed pitas between plates. Add remaining cucumber salad to the side and sprinkle with remaining pepitas.

Recipe Tips

FAQ

Can I use regular pitas instead of whole wheat?

Yes, any type of pita will work. Whole wheat adds a nutty flavor and extra fiber, but white pitas are fine too.

Can I make this recipe ahead of time?

You can roast the sweet potatoes and prepare the cucumber salad and harissa mayo in advance. Assemble the pitas just before serving to keep them from getting soggy.

What can I substitute for pepitas?

Pumpkin seeds are the same as pepitas. You can also use sunflower seeds or chopped nuts like almonds or walnuts.