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, pumpkin seeds, and a spicy harissa mayo.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Whole Wheat Pitas(ContainsWheat)
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. 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, flipping halfway through, until tender, about 20 minutes.
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 four 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, 2-3 minutes (they should still be soft and flexible). TIP: If there’s room, you can place pitas on the same baking sheet as sweet potatoes instead.
Spread harissa mayo inside each pita half, then fill with sweet potatoes, avocado, a few pepitas, and a small amount of cucumber salad. Divide stuffed pitas between plates. Add remaining cucumber salad to the side and sprinkle with remaining pepitas.