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

Harissa Sweet Potato 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, 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
Cooking difficultyMedium
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


4 tablespoon



5 teaspoon

White Wine Vinegar

2 unit

Whole Wheat Pitas


½ ounce


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)3096 kJ
Calories740 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber15 g
Protein14 g
Cholesterol25 mg
Sodium600 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

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.