Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

These pita pockets are the ultimate handheld meal, packed with roasted sweet potato rounds, creamy avocado slices, crunchy pine nuts and a bright cucumber dill salad. A spicy harissa mayo ties everything together with a kick of heat.

Perfect for a quick lunch or dinner, this recipe comes together in about 30 minutes. The sweet potatoes roast until tender while you prep the simple salad and sauce. Toast the pitas briefly to warm them, then stuff and serve.

Log in to save recipes and build weekly shopping lists.

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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. On a baking sheet, toss sweet potatoes with a drizzle of olive oil, 1 teaspoon harissa powder, salt and pepper. Roast until tender, about 20 minutes, flipping halfway through. Watch closely to prevent burning.
2. Meanwhile, mince or grate 1 clove garlic. Halve cucumber lengthwise and slice into thin half-moons. Pick and chop enough dill fronds to yield 2 teaspoons. Halve, pit, peel and thinly 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 if desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, chopped dill, white wine vinegar, a drizzle of olive oil, salt and pepper.
5. Cut pitas in half to form 4 pockets. Place on a baking sheet. When sweet potatoes are almost done (after about 18 minutes), put pitas in the oven. Toast until warmed through but not crispy, 2-3 minutes. You can use the same baking sheet as the sweet potatoes if there’s room.
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 remaining pine nuts.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, white or gluten-free pitas work well. 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 the pitas from getting soggy.

Can I substitute the pine nuts?

Absolutely. Try sunflower seeds, chopped almonds or omit them for a nut-free version.