Sweet Potato & Pepper Pita Pockets
with Feta Sauce, Hummus & Cucumber-Pepita Salad
Sweet Potato & Pepper Pita Pockets
Warm pita pockets stuffed with sweet potato and peppers, finished with creamy feta sauce, hummus, and a crisp cucumber-pepita salad for a bright vegetarian meal.
Ingredients
For 2 servings
- 1 unit Cucumber
- ¼ ounce Dill
- ½ cup Feta Cheese
- 1 unit Green Bell Pepper
- 4 tablespoon Hummus
- 1 unit Lemon
- ½ ounce Pepitas
- 1 unit Red Onion
- 1 tablespoon Shawarma Spice Blend
- 4 tablespoon Sour Cream
- 1 unit Sweet Potatoes
- 2 unit Whole Wheat Pitas
Additional Ingredients
- 5 teaspoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
For dairy-free eating, swap the feta and sour cream elements for a plant-based feta or plain dairy-free yogurt, and keep the rest for the same bright, creamy balance. For sesame-free or lower-allergen needs, replace the hummus with mashed avocado or a white bean spread, and use gluten-free flatbread if wheat is a concern.
What to serve with it
Serve with a simple tomato salad, roasted chickpeas, or a cup of lentil soup to make the meal feel fuller without overpowering the spices. A cool yogurt-style dip or extra lemony greens also works well alongside the creamy, savory pockets.
You might also like
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal
Spaghetti Squash Sauté
40 min501 cal
Stuffed Summer Squash Boats
45 min543 cal
Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
40 min523 cal
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash
45 min503 cal