Spicy Harissa Sweet Potato Pita Pockets with Cucumber Dill Salad

These pita pockets are a flavor explosion in every bite. Roasted sweet potato rounds are seasoned with harissa powder for a warm, spicy kick, then paired with creamy avocado slices and a bright, herby cucumber dill salad. A drizzle of spicy harissa mayo ties it all together, while crunchy pine nuts add texture.

Perfect for a quick lunch or dinner, these stuffed pitas are satisfying and packed with vegetables. The combination of sweet, spicy and tangy flavors will make this a go-to recipe in your rotation.

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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 oven to 450°F. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a 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. Keep an eye on them-they can burn easily.
2. Mince or grate 1 clove garlic. Halve cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop enough dill fronds to yield 2 teaspoons. Halve, pit and peel avocado, then thinly slice.
3. In a small bowl, combine mayonnaise, a pinch of minced garlic and a pinch of harissa powder. Taste and adjust seasoning with more garlic and harissa as desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut pitas in half to create 4 pockets and place on another baking sheet. When sweet potatoes are almost done (after about 18-20 minutes of roasting), put pitas in oven. Toast until warmed through but not crispy, 2-3 minutes. If there’s room, you can place pitas on the same baking sheet as sweet potatoes.
6. Spread harissa mayo inside each pita half, then fill with sweet potatoes, avocado slices, a few pine nuts and a small amount of cucumber salad. Divide stuffed pitas between plates. Add remaining cucumber salad to the side and sprinkle with remaining pine nuts.

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. If using white pitas, the toasting time may be slightly shorter.

Can I make this recipe ahead of time?

The components can be prepped in advance: roast the sweet potatoes, make the harissa mayo and prepare the cucumber salad. Store separately in the fridge. Assemble the pitas just before serving to keep them from getting soggy.

What can I substitute for pine nuts?

Chopped walnuts, almonds or sunflower seeds would work well. For a nut-free version, omit them or use pumpkin seeds.