The sweet-and-smoky combination of roasted sweet potato, golden raisins, and earthy cumin makes for a killer pita filling. A little creamy hummus holds all that deliciousness in place. We've rounded out the plate with a crisp and refreshing shaved vegetable salad to boot. Bon appetit!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Pita Bread(ContainsSoy, Wheat)
Preheat oven to 400 degrees. Thoroughly wash the sweet potato, then cut into 1/2-inch cubes. Toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, until caramelized and soft.
Meanwhile, halve, peel, and thinly slice the red onion. Quarter the grape tomatoes. Mince or grate the garlic. Chop the mint. Zest and halve the lemon.
Peel the carrot. Then, using your peeler, shave the carrot into ribbons lengthwise, rotating as necessary. Peel the cucumber and repeat the same process, discarding the cucumber's seedy core.
Heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add the onion and cook for about 5 minutes, until soft. Add the garlic and cumin and cook for 30 seconds, until fragrant. Add the raisins to the pan. Season with salt and pepper.
Toss the roasted sweet potatoes into the onion mixture and cook for 2-3 minutes.
Meanwhile, combine the cucumber, tomatoes, carrot, lemon zest, and mint in a medium bowl. Toss with the juice of half the lemon, 1 tablespoon olive oil, and a pinch of salt and pepper.
Halve the pitas and separate into pockets, then spread with the hummus. Fill with the sweet potato mixture and serve the shaved vegetable salad on the side. Enjoy!