Harissa Sweet Potato Pockets
with Guacamole & Cucumber Dill Salad
All hail the pita! It’s light, fluffy, chewy, and holds pretty much anything you put in its roomy pockets—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 creamy guacamole, an herby cucumber salad, pumpkin seeds, and a spicy harissa mayo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
1 tablespoon
Harissa Powder
1 clove
Garlic
1 unit
Cucumber
¼ ounce
Dill
4 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
2 unit
Whole Wheat Pitas
(Contains Wheat)
½ ounce
Pepitas
½ cup
Guacamole
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
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 (all for 4 servings). 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).
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.
Place pitas on a second baking sheet. Once sweet potatoes have 2-3 minutes left, add pitas to top rack and toast until warmed through (they should still be soft and flexible). Halve pitas.
Spread harissa mayo inside each toasted pita half, then fill with guacamole, sweet potatoes, 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.