Spicy Harissa Sweet Potato Pita Pockets with Cucumber Dill Salad

These pita pockets are generously stuffed with roasted sweet potato rounds, creamy avocado slices, crunchy pine nuts and a refreshing cucumber dill salad. A spicy harissa mayo ties everything together, making each bite a perfect balance of heat and coolness.

Perfect for a quick lunch or dinner, these pitas are easy to assemble and packed with flavor. The roasted sweet potatoes are seasoned with harissa powder for a warm kick, while the cucumber salad adds a bright, herby note. Serve them warm and enjoy!

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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 oven to 450°F (230°C). 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 cucumber lengthwise, then slice into thin half-moons. Pick and chop enough dill fronds to yield 2 teaspoons. Halve, pit and peel avocado, then slice thinly.
3. In a small bowl, combine mayonnaise, a pinch of 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 cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut pitas in half to create 4 pockets and place on a separate baking sheet. When sweet potatoes are almost done (after about 18-20 minutes), add pitas to the oven. Toast until warmed through but not crispy, 2-3 minutes. (If space allows, you can place pitas on the same sheet as sweet potatoes.)
6. Spread harissa mayo inside each pita half. Fill with roasted sweet potatoes, avocado slices, a few pine nuts and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side and sprinkle with remaining pine nuts.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, you can use white or gluten-free pitas if desired. Adjust toasting time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before eating.

Can I substitute the pine nuts?

Yes, you can use chopped walnuts, almonds or omit them for a nut-free version.