Roasted Sweet Potato and Bell Pepper Pita Pockets with Creamy Feta Sauce

These pita pockets are the ultimate stuffed sandwich. Tender roasted sweet potato, bell pepper and red onion are paired with a crisp cucumber salad, creamy hummus and a tangy feta sauce. Every bite is a mix of warm, cool, crunchy and creamy textures.

Perfect for a quick weeknight dinner, this recipe comes together on a single sheet pan. The whole wheat pitas are lightly toasted, then filled to the brim. Top with crumbled feta and crunchy pepitas for extra flavor and crunch.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice the sweet potato into 1/2-inch cubes. Seed and slice the bell pepper into thin strips. Peel and slice the red onion into thin wedges.
3. Place the sweet potato, bell pepper and red onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with shawarma spice blend and toss to coat. Spread in an even layer.
4. Roast for 20-25 minutes, until the sweet potato is tender and the vegetables are lightly charred. Remove from the oven and set aside.
5. While the vegetables roast, prepare the cucumber salad. Dice the cucumber into small cubes. Chop the dill. In a small bowl, combine the cucumber, dill and a squeeze of lemon juice. Season with salt and pepper to taste.
6. Make the feta sauce: In another bowl, crumble the feta cheese. Add the sour cream and remaining lemon juice. Mix until well combined. Season with a pinch of salt and pepper.
7. Warm the pitas in the oven or a dry skillet for 1-2 minutes per side until soft and pliable.
8. To assemble, spread a tablespoon of hummus inside each pita pocket. Stuff with the roasted vegetables, then top with cucumber salad. Drizzle with feta sauce and sprinkle with pepitas. Serve immediately.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

You can roast the vegetables and prepare the cucumber salad and feta sauce up to a day in advance. Assemble the pita pockets just before serving to keep them from getting soggy.

What can I use instead of whole wheat pitas?

White pitas or even large flour tortillas work well. You can also serve the filling over a bed of greens for a salad.

Is this recipe vegan?

It can be made vegan by using a plant-based sour cream and omitting the feta cheese or using a vegan feta alternative.