Harissa Sweet Potato Pita Pockets
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Harissa Sweet Potato Pita Pockets

Harissa Sweet Potato Pita Pockets

with Cucumber Dill Salad

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

2 unit

Sweet Potatoes

1 tablespoon

Harissa Powder

1 clove


1 unit


¼ ounce


1 unit


3 tablespoon


(Contains Eggs)

5 teaspoon

White Wine Vinegar

2 unit

Whole Wheat Pitas

(Contains Wheat)

1 ounce


Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber14 g
Protein16 g
Cholesterol15 mg
Sodium550 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.


Baking Sheet
Small Bowl
Medium Bowl


Roast Sweet Potatoes

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.

Make Harissa Mayo

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.

Make Cucumber Salad

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

Toast Pitas

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.

Finish and Serve

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.