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

These pita pockets are a celebration of textures and flavors. Tender, spicy roasted sweet potatoes meet creamy avocado, crunchy pine nuts and a bright cucumber-dill salad, all tucked into warm whole wheat pita. A drizzle of harissa mayo ties everything together for a satisfying meal that’s as delicious as it is colorful.

Perfect for a quick weeknight dinner or a fun lunch, this recipe comes together in about 30 minutes. The combination of roasted vegetables, fresh herbs and a kick of heat makes every bite exciting. Plus, it’s completely vegetarian and packed with fiber and healthy fats.

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Ingredients

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.25 unit DillView ingredient guideLike ingredientDislike ingredient

3 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Slice sweet potato into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 teaspoon harissa powder and a pinch of salt and pepper. Roast until tender, about 20 minutes, tossing halfway through.
2. Meanwhile, mince or grate 1 clove garlic. Halve cucumber lengthwise, then slice into thin half-moons. Pick dill fronds from stems and roughly chop until you have about 2 teaspoons. Halve, pit and slice avocado.
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, 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. Place on a baking sheet. When sweet potato is almost done (after about 18-20 minutes), put pitas in the oven. Toast until warmed through but not crispy, 2-3 minutes. (If there’s room, you can place pitas on the same sheet as sweet potatoes.)
6. Spread harissa mayo inside each pita half. Fill with 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 any leftover pine nuts.

Recipe Tips

FAQ

Can I use a different type of pita?

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

Can I make this recipe ahead of time?

The components can be prepped ahead: roast the sweet potatoes, make the harissa mayo and slice the cucumber. Assemble just before serving to keep the pitas from getting soggy.

What can I substitute for pine nuts?

Chopped walnuts, almonds or sunflower seeds work well as a substitute.