Roasted Sweet Potato Pitas with Spicy Harissa Mayo and Cucumber Dill Salad

These roasted sweet potato pitas are the ultimate stuffed sandwich. Tender, harissa-spiced sweet potato rounds meet creamy avocado, crunchy pepitas and a bright cucumber dill salad, all tucked inside a warm whole wheat pita. A spicy harissa mayo ties everything together for a satisfying, veggie-packed meal.

Perfect for a quick weeknight dinner, this recipe comes together in about 30 minutes. The sweet potatoes roast while you prep the salad and sauce, then everything gets stuffed into warm pitas. It’s a handheld meal that’s as delicious as it is convenient.

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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 PepitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the middle. 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 3 tablespoons 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 the cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut each pita in half to create 4 pockets. Place them on another baking sheet. When the sweet potatoes are almost done (after about 18-20 minutes of roasting), put the pitas in the oven. Toast until warmed through, 2-3 minutes; they should still be soft and flexible. (If space allows, you can place the pitas on the same baking sheet as the sweet potatoes.)
6. Spread the harissa mayo inside each pita half. Fill with roasted sweet potatoes, avocado slices, a few pepitas and a small amount of cucumber salad. Divide the stuffed pitas between plates. Serve with the remaining cucumber salad on the side, sprinkled with the remaining pepitas.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, white or gluten-free pitas work well too. Just adjust toasting time as needed.

How do I store leftovers?

Store components separately in the refrigerator 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.