Harissa Sweet Potato Pita Pockets

Mince or grate 1 clove garlic (we sent more). Halve cucumber lengthwise, then slice into thin half-moons. Pick fronds from dill and discard stems. Roughly chop fronds until you have about 2 tsp. Halve, pit, and scoop flesh from avocado, then thinly slice.

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.

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

Cut pitas in half to create 4 pockets and place on a baking sheet. When sweet potato is almost done, after 18-20 minutes of roasting, put pitas in oven. Toast until warmed through but not crispy, 2-3 minutes. TIP: If there's room, you can place pitas on the same baking sheet as sweet potatoes instead of on a second baking sheet.