Spicy Harissa Sweet Potato Pitas with Guacamole and Cucumber Dill Salad

These loaded pitas are the ultimate handheld meal. Roasted sweet potato rounds meet creamy guacamole, a tangy cucumber dill salad and a kick of spicy harissa mayo-all tucked into warm whole wheat pita pockets. It’s a satisfying vegetarian dinner that comes together quickly.

The combination of textures and flavors is what makes this recipe shine: the soft pita, tender sweet potato, crunchy pepitas and fresh dill create a perfect bite every time. Whether you’re looking for a meatless Monday option or just a delicious sandwich, these pitas deliver.

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Ingredients

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and slice sweet potatoes into 1/2-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread on baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
3. Meanwhile, make the harissa mayo: In a small bowl, combine mayonnaise and harissa powder. Stir until well blended. Set aside.
4. Prepare the cucumber dill salad: Dice the cucumber into small cubes. Finely chop the dill. In a bowl, combine cucumber, dill, white wine vinegar and a pinch of salt. Toss to coat.
5. Warm the pitas in the oven or a dry skillet for 1-2 minutes per side until pliable.
6. Assemble the pitas: Spread a generous amount of guacamole inside each pita pocket. Add roasted sweet potato rounds, then top with cucumber dill salad. Drizzle with harissa mayo and sprinkle pepitas on top.
7. Serve immediately, with extra harissa mayo on the side if desired.

Recipe Tips

FAQ

Can I use a different type of pita?

Yes, white or gluten-free pitas work well, but whole wheat adds a nice nutty flavor.

Can I make this recipe ahead of time?

You can roast the sweet potatoes and prepare the cucumber salad and harissa mayo up to a day in advance. Assemble just before serving to keep the pitas from getting soggy.

What can I substitute for harissa powder?

You can use a mix of smoked paprika, cayenne and a pinch of cumin as a substitute.