Spicy Harissa Sweet Potato Pitas with Avocado and Cucumber Dill Salad

These pita pockets are packed with roasted sweet potato rounds, creamy avocado slices and a refreshing cucumber dill salad, all brought together with a kick of harissa mayo. Perfect for a quick lunch or dinner, this recipe is both satisfying and full of flavor.

The combination of spicy harissa, cool cucumber and rich avocado creates a balanced bite every time. Toasted whole wheat pitas hold everything together, making this a portable meal that’s as delicious as it is convenient.

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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 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 rack in middle. 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, flipping halfway, about 20 minutes.
2. Meanwhile, mince or grate 1 garlic clove. 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 garlic and a pinch of harissa powder. Taste and add more garlic or harissa as desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, chopped 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 minutes), put pitas in oven. Toast until warmed through, 2-3 minutes (they should remain soft and flexible). Tip: If space allows, you can place pitas on the same sheet as sweet potatoes.
6. Spread harissa mayo inside each pita half, then fill with sweet potatoes, avocado slices, some pepitas and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve remaining cucumber salad on the side and sprinkle with remaining pepitas.

Recipe Tips

FAQ

Can I make these pitas ahead of time?

It’s best to assemble just before serving to keep the pitas from getting soggy. You can prep the roasted sweet potatoes, cucumber salad and harissa mayo in advance and store separately in the fridge.

What can I substitute for harissa powder?

You can use a mix of smoked paprika, cayenne pepper and a pinch of cumin as a substitute, though the flavor will differ slightly.

Are these pitas vegetarian?

Yes, this recipe is completely vegetarian. It also contains eggs (from mayonnaise) and wheat (from pitas), so check for allergens if needed.