Roasted Sweet Potato Pitas with Harissa Mayo and Cucumber Dill Salad

These stuffed pitas are a flavor-packed meal that comes together quickly. Roasted sweet potato rounds get a spicy kick from harissa, then are tucked into warm whole wheat pitas with creamy avocado and a tangy cucumber dill salad. A drizzle of harissa mayo ties everything together, while crunchy pepitas add the perfect finishing touch.

Perfect for a weeknight dinner or a satisfying lunch, these pitas are fully loaded with texture and taste. The combination of sweet, spicy and fresh flavors will make this a new favorite.

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

2 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 oven to 450°F with racks in the middle and top positions. 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 (2 teaspoons for 4 servings) and a pinch of salt and pepper. Roast on the middle rack until tender, 18-20 minutes, flipping halfway through.
2. Meanwhile, mince or grate 1 clove garlic (2 cloves for 4 servings). Halve the cucumber lengthwise, then slice crosswise into half-moons. Pick and roughly chop dill fronds until you have 2 teaspoons (4 teaspoons for 4 servings). Halve, pit and peel the avocado, then thinly slice.
3. In a small bowl, combine mayonnaise, a pinch of the minced garlic and a pinch of harissa powder. Taste and add more garlic or harissa if desired. Season with salt and pepper.
4. In a medium bowl, toss together cucumber, chopped dill, vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Halve the pitas and place them on a second baking sheet. When the sweet potatoes have 2-3 minutes left, add the pitas to the top rack and toast until warmed through, about 2-3 minutes (they should still be soft and flexible).
6. Spread harissa mayo inside each toasted pita half. Fill with sweet potatoes, avocado slices, a few pepitas and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side and sprinkle with remaining pepitas.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, white or gluten-free pitas work well, but adjust toasting time accordingly.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Assemble just before serving to keep pitas from getting soggy.

Can I make this vegan?

Yes, use vegan mayonnaise and ensure pitas are vegan-friendly.