Sweet Potato & Pepper Pita Pockets

Name: Sweet Potato & Pepper Pita Pockets with Feta Sauce, Hummus & Cucumber-Pepita Salad
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 unit Sweet Potatoes; 1 unit Green Bell Pepper; 1 unit Red Onion; 1 tablespoon Shawarma Spice Blend; 1 unit Cucumber; ¼ ounce Dill; 1 unit Lemon; ½ ounce Pepitas; ½ cup Feta Cheese; 4 tablespoon Sour Cream; 4 tablespoon Hummus; 2 unit Whole Wheat Pitas; 5 teaspoon Olive Oil; Salt; Pepper

with Feta Sauce, Hummus & Cucumber-Pepita Salad

Recipe Development TeamPublished on October 07, 2020

4.1

(2.2K)

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Pita pockets are sandwich superheroes. They’re light, fluffy, and hold pretty much anything you want in their roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: The whole wheat pitas are stuffed with tender roasted sweet potato, bell pepper, and onion, plus a crisp and tangy cucumber salad, hummus, and a creamy, savory sauce. Top with crumbles of salty feta and crunchy pepitas, then dig in to pita perfection.

Tags:

Veggie

•Sheet Pan

•Calorie Smart

Allergens:

Milk

•Sesame

•Wheat

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 Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Sweet Potatoes

1 unit

Green Bell Pepper

1 unit

Red Onion

1 tablespoon

Shawarma Spice Blend

1 unit

Cucumber

¼ ounce

Dill

1 unit

Lemon

½ ounce

Pepitas

½ cup

Feta Cheese

(Contains: Milk)

4 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Hummus

(Contains: Sesame)

2 unit

Whole Wheat Pitas

(Contains: Wheat)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat33 g

Saturated Fat11 g

Carbohydrate81 g

Sugar14 g

Dietary Fiber13 g

Protein20 g

Cholesterol45 mg

Sodium860 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

•Medium Bowl

•Small Bowl

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Slice sweet potato into ¼-inch-thick rounds. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and cut onion into ½-inch-thick wedges.

• Toss sweet potato, bell pepper, and onion on a baking sheet with a large drizzle of olive oil, half the Shawarma Spice (all for 4 servings), salt, and pepper. • Roast until tender and lightly browned, 15-20 minutes.

• Meanwhile, trim and 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 servings). Quarter lemon. • In a medium bowl, toss together cucumber, chopped dill, and half the pepitas (save the rest for serving) with a drizzle of olive oil and a big squeeze of lemon juice until combined. Season with salt and pepper.

• In a small bowl, combine sour cream, 2 TBSP feta (4 TBSP for 4 servings), and a large drizzle of olive oil. (Save the remaining feta for serving.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Halve pitas crosswise to create pockets. Place on a second baking sheet. • When veggies have 2-3 minutes left, add pitas to top rack and toast until warmed through (they should still be soft and flexible).

• Spread hummus inside each pita half, then fill with sweet potato, bell pepper, as many onion wedges as you like, and a small amount of cucumber pepita salad. Drizzle with feta sauce to taste. • Divide pita pockets between plates. Add remaining salad to the side and sprinkle with remaining pepitas and feta. Serve with any remaining roasted veggies, feta sauce, and lemon wedges on the side.