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Harissa Sweet Potato Pita Pockets

Harissa Sweet Potato Pita Pockets

with Cucumber Dill Salad

Rated 3.5 / 4
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All hail the pita! It holds pretty much anything you put in its roomy pockets, making it among the most capacious of breads. So if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: in addition to rounds of roasted sweet potato, it’s packed with slices of creamy avocado, an herby cucumber salad, pine nuts, and a spicy harissa mayo.

Tags:Milk freeSpicy
Allergens:EggsWheatTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 unit

Sweet Potato

1 tablespoon

Harissa Powder

1 clove

Garlic

1 unit

Cucumber

¼ ounce

Dill

1 unit

Avocado

3 tablespoon

Mayonnaise

(ContainsEggs)

5 teaspoon

White Wine Vinegar

2 unit

Whole Wheat Pitas

(ContainsWheat)

1 ounce

Pine Nuts

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat42 g
Saturated Fat5 g
Carbohydrate66 g
Sugar11 g
Dietary Fiber13 g
Protein10 g
Cholesterol15 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Baking Sheet
Small Bowl
Medium Bowl
InstructionsPDF
Instructions
1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 tsp harissa powder (we’ll use more later), and a pinch of salt and pepper. Roast in oven until tender, about 20 minutes, flipping halfway through.

2

Mince or grate 1 clove garlic (we sent more). Halve cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop enough fronds from dill to give you 2 tsp. Halve, pit, and peel avocado, then thinly slice.

3

In a small bowl, combine 3 TBSP mayonnaise (we sent more), a pinch of garlic, and a pinch of harissa powder. Give mixture a taste and add more garlic and harissa powder 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 another baking sheet. When sweet potatoes are almost done, after 18-20 minutes of roasting, put pitas in oven. Toast until warmed through but not crispy, 2-3 minutes. TIP: If there’s room, you can place pitas on the same baking sheet as sweet potatoes instead of on a second sheet.

6

Spread harissa mayo inside each pita half, then fill with sweet potatoes, avocado, a few pine nuts, and a small amount of cucumber salad. Divide stuffed pitas between plates. Add remaining cucumber salad to the side and sprinkle with remaining pine nuts.