Harissa Sweet Potato Pockets

Name: Harissa Sweet Potato Pockets with Cucumber Dill Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 unit Sweet Potatoes; 1 tablespoon Harissa Powder; 1 clove Garlic; 1 unit Cucumber; ¼ ounce Dill; 1 unit Avocado; 4 tablespoon Mayonnaise; 5 teaspoon White Wine Vinegar; 2 unit Whole Wheat Pitas; ½ ounce Pepitas; 2 teaspoon Olive Oil; Salt; Pepper

with Cucumber Dill Salad

Recipe Development TeamPublished on July 20, 2020

4.4

(12.5K customers rated)

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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.

Tags:

Veggie

Allergens:

Egg

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

1 tablespoon

Harissa Powder

1 clove

Garlic

1 unit

Cucumber

¼ ounce

Dill

1 unit

Avocado

4 tablespoon

Mayonnaise

(Contains: Egg)

5 teaspoon

White Wine Vinegar

2 unit

Whole Wheat Pitas

(Contains: Gluten)

½ ounce

Pepitas

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Small Bowl

•Medium Bowl

Instructions

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.