Roasted Sweet Potato Pitas with Avocado and Cucumber Dill Salad

There’s something special about a pita pocket-it’s like a warm, fluffy envelope that can hold all your favorite fillings. These roasted sweet potato pitas are fully loaded with rounds of tender sweet potato, slices of creamy avocado, a refreshing cucumber dill salad, crunchy pepitas and a kick of spicy harissa mayo. Every bite is a mix of textures and flavors that will make you forget you’re eating a vegetarian meal.

This recipe comes together in just 30 minutes, making it perfect for a busy weeknight. The sweet potatoes are roasted until caramelized, then tucked into whole wheat pitas with the other goodies. The herby cucumber salad adds a bright, tangy contrast to the rich avocado and spicy mayo. It’s a balanced, satisfying dinner that’s as fun to assemble as it is to eat.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and slice the sweet potatoes into 1/2-inch rounds. Place them on the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat and spread in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
3. While the sweet potatoes roast, prepare the cucumber dill salad. Dice the cucumber into small cubes. Finely chop the dill. In a bowl, combine the cucumber, dill, white wine vinegar and a pinch of salt. Set aside to marinate.
4. Make the harissa mayo: In a small bowl, mix the mayonnaise with harissa powder until well combined. Adjust to taste.
5. Slice the avocado in half, remove the pit and scoop out the flesh. Slice into thin strips.
6. Warm the pitas in the oven or a dry skillet for about 1 minute per side until pliable.
7. Assemble the pitas: Carefully open each pita to form a pocket. Spread a generous amount of harissa mayo inside. Stuff with roasted sweet potato rounds, avocado slices, cucumber dill salad and sprinkle with pepitas. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, any pita bread works, but whole wheat adds a nice nutty flavor and extra fiber.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Assemble just before eating to keep the pitas from getting soggy.

Can I make this recipe vegan?

Absolutely! Use a vegan mayonnaise in place of regular mayo.