Spicy Harissa Sweet Potato Pitas with Creamy Avocado and Cucumber Dill Salad

These stuffed pitas are a flavor-packed, veggie-forward meal that comes together quickly. Roasted sweet potato rounds get a kick from harissa powder, then are layered with creamy avocado, crunchy pepitas and a bright cucumber dill salad. A simple harissa mayo ties it all together.

Perfect for a satisfying lunch or light dinner, these pitas are as delicious as they are colorful. The combination of spicy, creamy and tangy flavors will keep you coming back for more.

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

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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. Toss on a baking sheet 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, flipping halfway through, until tender, 18-20 minutes.
2. While sweet potatoes roast, mince or grate 1 clove garlic (2 cloves for 4 servings). Halve the cucumber lengthwise, then thinly slice 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 and harissa powder if desired. Season with salt and pepper.
4. In a medium bowl, toss the cucumber, chopped dill, vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut pitas in half and place on a second baking sheet. When sweet potatoes have roasted about 18 minutes, add the pitas to the top rack. Toast until warmed through, 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 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 use instead of harissa powder?

You can substitute with a blend of smoked paprika, cayenne pepper and a pinch of cumin. Adjust the amount to your preferred spice level.

Is this recipe vegan?

It can be made vegan by using a plant-based mayonnaise. All other ingredients are plant-based.