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

These loaded pita pockets are the ultimate handheld meal. Roasted sweet potato rounds get a kick from harissa powder, then are tucked into warm whole wheat pitas with creamy avocado, crunchy pepitas and a bright cucumber dill salad. A spicy harissa mayo ties it all together.

Perfect for a quick weeknight dinner or a satisfying lunch, this recipe comes together in about 30 minutes. The combination of warm, spicy sweet potatoes and cool, herby cucumber salad is irresistible. Feel free to adjust the harissa to your heat preference.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. On a baking sheet, toss sweet potatoes with a drizzle of olive oil, 1 teaspoon harissa powder and a pinch of salt and pepper. Roast until tender, about 20 minutes, flipping halfway through.
2. Meanwhile, mince or grate 1 clove garlic. 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 adjust with more garlic or harissa as desired. Season with salt and pepper.
4. In a medium bowl, toss cucumber, chopped dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
5. Cut pitas in half to form 4 pockets. Place on a separate baking sheet. When sweet potatoes are almost done (after about 18 minutes), add pitas to the oven and toast until warmed through, 2-3 minutes (they should remain soft and flexible). Tip: If space allows, you can place pitas on the same baking sheet as the sweet potatoes.
6. Spread harissa mayo inside each pita half. Fill with sweet potato rounds, 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 use a different type of pita?

Yes, any pita bread works, but whole wheat adds a nice nutty flavor and extra fiber.

How do I store leftovers?

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

Can I make this recipe vegan?

Absolutely! Use a vegan mayonnaise substitute and skip the egg-based mayo. The rest of the ingredients are plant-based.