Spicy Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

These pita pockets are the ultimate handheld meal, packed with bold flavors and satisfying textures. Roasted sweet potato rounds get a spicy kick from harissa powder, then are tucked into warm whole wheat pitas along with creamy avocado slices, crunchy pine nuts and a bright cucumber dill salad. A smear of harissa mayo ties everything together for a sandwich that’s anything but ordinary.

Perfect for a quick lunch or dinner, this recipe comes together in about 30 minutes. The combination of spicy, creamy and tangy elements makes every bite exciting. Plus, it’s easily customizable-adjust the harissa to your heat preference or swap in your favorite nuts.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and adjust a rack to the middle position. Wash and dry all produce. Slice the sweet potatoes into ¼-inch-thick rounds. On a baking sheet, toss the sweet potato rounds with a drizzle of olive oil, 1 teaspoon harissa powder (you’ll use more later) and a pinch of salt and pepper. Roast until tender, about 20 minutes, flipping halfway through.
2. While the sweet potatoes roast, mince or grate 1 clove of garlic. Halve the cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop enough dill fronds to yield 2 teaspoons. Halve, pit and peel the avocado, then slice thinly.
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 slices with the chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut each pita in half to form 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 but not crispy, 2-3 minutes. (If there’s room, 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 potato rounds, avocado slices, a few pine nuts and a small amount of cucumber salad. Divide the stuffed pitas between plates. Serve with the remaining cucumber salad on the side and sprinkle with the remaining pine nuts.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, white or gluten-free pitas work well, though cooking times may vary slightly.

How do I store leftovers?

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

Can I substitute the pine nuts?

Absolutely. Chopped walnuts, almonds or sunflower seeds make great alternatives.