Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

These pita pockets are the ultimate handheld meal, packed with layers of flavor and texture. Roasted sweet potato rounds bring natural sweetness, while creamy avocado adds richness. A crisp cucumber dill salad offers a refreshing contrast and a drizzle of spicy harissa mayo ties everything together.

Perfect for a quick lunch or dinner, these stuffed pitas are fully loaded and sure to satisfy. The combination of warm roasted vegetables, cool salad and zesty sauce makes every bite exciting. Plus, they come together in just 30 minutes!

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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 (230°C) and line a baking sheet with parchment paper. Wash and dry all produce. Slice the sweet potatoes into ¼-inch-thick rounds. Toss them on the prepared 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, flipping halfway through.
2. While the sweet potatoes roast, mince or grate the garlic clove. Halve the cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop enough dill fronds to yield 2 teaspoons. Halve the avocado, remove the pit, peel and thinly slice.
3. In a small bowl, combine the mayonnaise, a pinch of the minced garlic and a pinch of harissa powder. Stir to combine, then 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 the pitas in half to create 4 pockets and place them on another baking sheet. When the sweet potatoes are almost done (after about 18 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, then fill with roasted sweet potatoes, 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, you can use white pita, gluten-free pita or even flatbreads. Just adjust toasting time as needed.

How do I store leftovers?

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

Can I substitute the pine nuts?

Absolutely. Chopped walnuts, almonds or sunflower seeds would work well in place of pine nuts.