Spicy Roasted Sweet Potato Pita Pockets with Avocado and Cucumber Dill Salad

There’s something magical about a warm, fluffy pita pocket stuffed with delicious fillings. These roasted sweet potato pita pockets are packed with creamy avocado, a refreshing cucumber dill salad, crunchy pepitas and a spicy harissa mayo that ties everything together.

Perfect for a quick weeknight dinner, this recipe is vegetarian, packed with flavor and comes together in just 30 minutes. The combination of sweet roasted potato, cool avocado and tangy dill salad with a kick of heat is simply irresistible.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

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

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dice the sweet potatoes into ½-inch cubes. Toss with olive oil, salt and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
3. While the sweet potatoes roast, prepare the cucumber dill salad. Dice the cucumber into small pieces. Finely chop the dill. In a small bowl, combine cucumber, dill, white wine vinegar and a pinch of salt. Set aside.
4. Make the harissa mayo: In another small bowl, mix the mayonnaise with harissa powder until well combined. Adjust spice to taste.
5. Slice the avocado in half, remove the pit and slice into thin strips.
6. Warm the pitas in the oven or a dry skillet for 1-2 minutes per side until soft and pliable.
7. To assemble, carefully open each pita to form a pocket. Spread a generous amount of harissa mayo inside each pocket. Fill with roasted sweet potato, avocado slices, cucumber dill salad and sprinkle with pepitas. Serve immediately.

Recipe Tips

FAQ

Can I make this recipe gluten-free?

Yes, simply use gluten-free pitas or large lettuce leaves as wraps.

How do I store leftovers?

Store components separately in the refrigerator for up to 2 days. Assemble just before eating to keep the pitas from getting soggy.

Can I use a different protein?

Absolutely! Add grilled chicken, chickpeas or tofu for extra protein.