Harissa Sweet Potato Pita Pockets
with Cucumber Dill Salad
Harissa Sweet Potato Pita Pockets
Warm pita pockets stuffed with spiced sweet potato and served with a crisp cucumber dill salad for a fresh, colorful meal with bold Mediterranean flair.
Ingredients
For 2 servings
- 1 unit Avocado
- 1 unit Cucumber
- ¼ ounce Dill
- 1 clove Garlic
- 1 tablespoon Harissa Powder
- 3 tablespoon Mayonnaise
- 1 ounce Pepitas
- 2 unit Sweet Potatoes
- 5 teaspoon White Wine Vinegar
- 2 unit Whole Wheat Pitas
Additional Ingredients
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time30m
Calories740
Protein16g
Carbs83g
Fat40g
Tags:
Fiber SmartLow SodiumSpicy
⚠️Allergens:
🥚Eggs🌾WheatSwaps and substitutions
For egg-free, swap the mayonnaise for a vegan mayo or plain dairy-free yogurt to keep the creamy salad element. For wheat-free, replace the whole wheat pitas with gluten-free flatbread or lettuce cups; pepitas can stay if seeds are okay.
What to serve with it
Serve with a lemony lentil soup or a simple tomato salad to balance the warm spice and add extra freshness. A side of olives or roasted chickpeas also works well for a more filling lunch or dinner.
