Spicy Roasted Sweet Potato Pita Pockets with Cucumber Dill Salad

These pita pockets are the ultimate handheld meal, packed with layers of flavor and texture. Roasted sweet potato rounds bring natural sweetness and a tender bite, while creamy avocado slices add richness. A refreshing cucumber dill salad provides a cool, tangy contrast and a sprinkle of pepitas gives a satisfying crunch. The real star is the spicy harissa mayo, which ties everything together with a kick of heat.

Perfect for a quick lunch or dinner, these stuffed pitas come together in about 30 minutes. The recipe is easily customizable-adjust the harissa to your spice preference or swap in your favorite greens. Serve them warm, with extra cucumber salad on the side for a complete, satisfying meal.

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

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 the oven to 450°F (230°C) and position a rack in the middle. Wash and dry all produce. Slice the sweet potatoes into ¼-inch-thick rounds. On a baking sheet, toss the sweet potato rounds with a drizzle of olive oil, 1 teaspoon of harissa powder and a pinch of salt and pepper. Roast for about 20 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potatoes roast, mince or grate the garlic clove. Halve the cucumber lengthwise, then slice into thin half-moons. Pick the dill fronds and chop enough to yield about 2 teaspoons. Halve the avocado, remove the pit, peel and slice thinly.
3. In a small bowl, combine the mayonnaise, a pinch of the minced garlic and a pinch of harissa powder. Stir well, then taste and adjust with more garlic or harissa if desired. Season with salt and pepper to taste.
4. In a medium bowl, combine the sliced cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat evenly.
5. Cut each pita in half to create four pockets. Place them on a separate baking sheet. When the sweet potatoes are almost done (after about 18-20 minutes of roasting), put the pitas in the oven. Toast for 2-3 minutes until warmed through but still soft and flexible. (If space allows, you can place the pitas on the same sheet as the sweet potatoes.)
6. Spread the harissa mayo inside each pita half. Fill with roasted sweet potato rounds, avocado slices, a few pepitas and a small amount of the cucumber salad. Divide the stuffed pitas between plates. Serve with the remaining cucumber salad on the side and sprinkle with the remaining pepitas.

Recipe Tips

FAQ

Can I use a different type of pita bread?

Yes, you can use white or gluten-free pitas if preferred. Just note that cooking times may vary slightly.

How do I store leftover pita pockets?

Store the components separately: keep the roasted sweet potatoes, cucumber salad and harissa mayo in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the pitas from getting soggy.

Can I make this recipe vegan?

Absolutely! Substitute the mayonnaise with a vegan mayo or a creamy plant-based alternative like cashew cream.