Spicy Roasted Sweet Potato Pitas with Avocado and Cucumber Dill Salad

These stuffed pitas are a flavor-packed meal that comes together quickly. Roasted sweet potato rounds get a spicy kick from harissa powder, then are tucked into warm whole wheat pitas with creamy avocado, crunchy pepitas and a bright cucumber dill salad. A spicy harissa mayo ties it all together.

Perfect for a weeknight dinner or a hearty lunch, these pitas are fully loaded with textures and flavors. The cucumber salad adds a refreshing contrast to the warm, spicy sweet potatoes. Customize the heat level by adjusting the harissa in the mayo.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 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

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

0.5 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. Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 tsp harissa powder (2 tsp for 4 servings; you’ll use more later) and a pinch of salt and pepper. Roast on middle rack, flipping halfway through, until tender, 18-20 minutes.
2. Meanwhile, mince or grate half the garlic (all for 4 servings). Halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill until you have 2 tsp (4 tsp for 4). Halve, pit and peel avocado, then thinly slice.
3. In a small bowl, combine mayonnaise, a pinch of minced garlic and a pinch of harissa powder. Taste and add more garlic and harissa powder if desired. Season with salt and pepper.
4. In a medium bowl, toss together cucumber, chopped dill, vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Halve pitas and place on a second baking sheet. Once sweet potatoes have 2-3 minutes left, add pitas to top rack and toast until warmed through (they should still be soft and flexible).
6. Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, a few pepitas and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side; sprinkle with remaining pepitas.

Recipe Tips

FAQ

Can I use a different type of pita?

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

How do I store leftovers?

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

Can I substitute the harissa powder?

Try smoked paprika or chili powder for a milder flavor or use harissa paste (reduce amount to taste).