Spicy Harissa Sweet Potato Pita Pockets with Cucumber Dill Salad

These pita pockets are a flavor explosion in every bite. Roasted sweet potato rounds bring natural sweetness, while a spicy harissa mayo adds heat. Creamy avocado and a refreshing cucumber dill salad balance it all out, with pine nuts for a satisfying crunch.

Perfect for a quick weeknight dinner or a hearty lunch, this recipe is easy to customize. Adjust the harissa to your spice preference and feel free to add extra veggies or protein. Serve the extra cucumber salad on the side for a refreshing contrast.

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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

2 tablespoon 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 dill fronds and discard stems; roughly chop until you have about 2 teaspoons. Halve, pit and scoop out avocado flesh, then thinly slice.
3. In a small bowl, combine 3 tablespoons mayonnaise, a pinch of garlic and a pinch of harissa powder. Taste and adjust with more garlic or harissa as desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, dill, 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 a baking sheet. When sweet potatoes are almost done (after about 18-20 minutes), put pitas in the 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 the 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. Serve with remaining cucumber salad on the side and sprinkle with remaining pine nuts.

Recipe Tips

FAQ

Can I use a different type of bread instead of pita?

Yes, you can use flatbread, naan or even tortillas. Adjust toasting time as needed.

How can I make this recipe vegan?

Substitute the mayonnaise with a vegan mayo or a dairy-free yogurt. The rest of the ingredients are plant-based.

Can I prepare the components ahead of time?

Yes, you can roast the sweet potatoes and make the cucumber salad and harissa mayo in advance. Assemble just before serving to keep the pitas from getting soggy.