Harissa Sweet Potato Pockets
with Cucumber Dill Salad
- Eggs
- Wheat
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.
Ingredients
2 unit
Sweet Potatoes
1 tablespoon
Harissa Powder
1 clove
Garlic
1 unit
Cucumber
¼ ounce
Dill
1 unit
Avocado
4 tablespoon
Mayonnaise
(Contains: Eggs)
5 teaspoon
White Wine Vinegar
2 unit
Whole Wheat Pitas
(Contains: Wheat)
½ ounce
Pepitas
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
While sweet potatoes roast, peel and mince or grate half the garlic clove (whole clove 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 to create pockets and place on a second baking sheet. When 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of sweet potato, harissa, and cucumber, calling it delicious and surprisingly flavorful 🌶️.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting it's perfect for lunch or a light dinner.
- Suggestions: Consider peeling the sweet potatoes, adding more sauce, and including feta cheese for extra flavor.
- Leftovers: Several mentioned it makes great leftovers and is good for meal prepping lunches.
- Texture: Diners enjoyed the variety of textures, from crunchy cucumbers to creamy avocado and soft sweet potatoes.
