HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Sweet Potato Pita Pockets
Harissa Sweet Potato Pita Pockets

Harissa Sweet Potato Pita Pockets

with Cucumber Dill Salad

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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.

Allergens:EggsWheatTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 tablespoon

Harissa Powder

1 clove


1 unit


¼ ounce


1 unit


3 tablespoon



5 teaspoon

White Wine Vinegar

2 unit

Whole Wheat Pitas


1 ounce

Pine Nuts

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat42 g
Saturated Fat5 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber15 g
Protein14 g
Cholesterol15 mg
Sodium520 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


In a medium bowl, toss cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper.


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.


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.