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.
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White Wine Vinegar
Whole Wheat Pitas(ContainsWheat)
Adjust racks to middle and top positions 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 (2 tsp for 4 servings; you’ll use more later), and a pinch of salt and pepper. Roast on middle rack, flipping halfway through, until tender, 18-20 minutes.
Meanwhile, mince or grate 1 clove garlic (2 cloves for 4 servings). Halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill until you have 2 tsp (4 tsp for 4). Halve, pit, and peel avocado, then thinly slice.
In a small bowl, combine mayonnaise, a pinch of minced garlic, and a pinch of harissa powder. Taste and add more garlic and harissa powder if desired. Season with salt and pepper.
In a medium bowl, toss together cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper.
Halve pitas and place on a second baking sheet. Once sweet potatoes have 2-3 minutes left, add pitas to top rack and toast until warmed through (they should still be soft and flexible).
Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, a few pepitas, and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side; sprinkle with remaining pepitas.