Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

These roasted sweet potato pita pockets are a flavor-packed vegetarian meal that comes together quickly. Tender rounds of sweet potato are seasoned with harissa and roasted until caramelized, then tucked into warm whole wheat pitas with creamy avocado slices and a tangy cucumber dill salad. A spicy harissa mayo ties everything together, while crunchy pepitas add the perfect finishing touch.

This recipe is all about bold flavors and satisfying textures. The sweet potatoes get a smoky heat from harissa, balanced by the cool, herby cucumber salad and rich avocado. It’s a handheld meal that’s both hearty and fresh, perfect for a weeknight dinner or a fun lunch.

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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

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. Preheat the oven to 450°F with racks in the middle and top positions. 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 of harissa powder (2 teaspoons for 4 servings) and a pinch of salt and pepper. Roast on the middle rack, flipping halfway through, until tender, 18-20 minutes.
2. While the sweet potatoes roast, peel and mince or grate half the garlic clove (use the whole clove for 4 servings). Halve the cucumber lengthwise, then slice crosswise into thin half-moons. Pick the dill fronds and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Halve, pit and peel the avocado, then slice thinly.
3. In a small bowl, combine the mayonnaise, a pinch of the 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 the cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Halve the pitas to create pockets and place them on a second baking sheet. When the sweet potatoes have 2-3 minutes left, put the pitas on the top rack and toast until warmed through, about 2-3 minutes. They should still be soft and flexible.
6. Spread the harissa mayo inside each toasted pita half. Fill with the roasted sweet potatoes, sliced avocado, a few pepitas and a small amount of the cucumber salad. Divide the stuffed pitas between plates. Serve with the remaining cucumber salad on the side, sprinkled with the remaining pepitas.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, any pita bread works, but whole wheat adds a nice nutty flavor and extra fiber.

Can I make this recipe vegan?

Absolutely! Substitute the mayonnaise with a vegan mayo or a dairy-free yogurt-based sauce.

How do I store leftovers?

Store the components separately: keep the cucumber salad in the fridge and the sweet potatoes and pitas at room temperature. Assemble just before eating to keep the pitas from getting soggy.