Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

Pita pockets are the ultimate vessel for a hearty, flavorful filling. These roasted sweet potato pita pockets are packed with tender, spiced sweet potato rounds, creamy avocado slices, crunchy pepitas and a bright cucumber dill salad. A drizzle of harissa mayo adds just the right amount of heat.

This recipe comes together in about 30 minutes, making it a perfect weeknight dinner. The combination of textures and flavors-sweet, spicy, creamy and tangy-will make this a new favorite. Serve the extra cucumber salad on the side for a refreshing contrast.

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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 the oven to 450°F (230°C) and line a baking sheet with parchment paper. Wash and dry the sweet potatoes, then slice them into 1/4-inch thick rounds. Toss the sweet potato rounds on the baking sheet with a drizzle of olive oil, 1 teaspoon of harissa powder and a pinch of salt and pepper. Roast for about 20 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potatoes roast, prepare the remaining ingredients. Mince or grate 1 clove of garlic. Halve the cucumber lengthwise, then slice into thin half-moons. Pick the dill fronds and chop enough to yield about 2 teaspoons. Halve the avocado, remove the pit, peel and slice thinly.
3. In a small bowl, combine the mayonnaise, a pinch of the minced garlic and a pinch of harissa powder. Stir well, then taste and adjust with more garlic or harissa if desired. Season with salt and pepper to taste. Set aside.
4. In a medium bowl, combine the sliced cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat. Set aside.
5. Cut each pita in half to create four pockets. Place them on a separate baking sheet. When the sweet potatoes have about 2-3 minutes left, put the pitas in the oven to warm through. Toast for 2-3 minutes, until heated but still soft and flexible. (If there’s room, you can place the pitas on the same baking sheet as the sweet potatoes.)
6. Spread a generous amount of harissa mayo inside each pita half. Fill with roasted sweet potato rounds, avocado slices, a few pepitas and a small amount of the cucumber salad. Divide the stuffed pitas between plates. Serve with the remaining cucumber salad on the side and sprinkle with the remaining pepitas.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, you can use white pitas or gluten-free pitas if you prefer. Just adjust the toasting time as needed.

Can I make this recipe ahead of time?

The components can be prepared in advance: roast the sweet potatoes, make the harissa mayo and chop the cucumber salad. Store separately in the fridge. Assemble the pitas just before serving to keep them from getting soggy.

What can I substitute for pepitas?

You can use sunflower seeds, chopped almonds or walnuts instead of pepitas for a similar crunch.