Sweet Potato Pitas

It’s been a while since I’ve shared one of my favorite recipes with you guys, so I figured I would today! These harissa sweet potato pita pockets are ridiculously good! Honestly, I could eat them every single day and not get sick of them. And they’re really healthy for you too! Well, there is some mayo in there, but you can use that sparingly if you’re watching your calories.

I discovered this recipe in one of my HelloFresh boxes and I’ve made it dozens of times since! I’ve written about HelloFresh on my blog before and you guys know that I work with them because I’m a huge fan of them. And I have to say that learning new recipes is one of my absolute favorite things about the service. Well that and the fact that it makes my life so much easier! Even before I was pregnant I hated having to go to the grocery store so often. I feel like Kevin or I would go for our kitchen staples (which we still do obviously), but then I always found us having to go back again and again for random things we needed to cook dinner. Or we would be too tired and decide not to go to the store and just get takeout way too often. And now that I’m super pregnant, I especially want to limit my trips to the grocery store. This mama and her big belly have a hard enough time walking to my car never mind waddling around the grocery store multiple times a week. Ha! So needless to say, HelloFresh has been a lifesaver for me during my pregnancy.

My discount code with HelloFresh still works so if you use code ALILUVS you’ll get 50% off your first week! With that code, there’s really no reason not to try it!

Ok, let me get into this recipe.

Here is what you need (Recipe Serves 2):

  • 2 Whole Wheat Pitas
  • 1 large Sweet Potato (I make 2 so I have extra for Molly)
  • 1 Avocado
  • 1 Cucumber
  • Dill
  • 3 tablespoons Mayo (or Vegan Mayo)
  • 1 tablespoon Harissa Powder
  • 2 Tablespoons White Wine Vinegar
  • 1 Clove Garlic
  • 1 Ounce Pine Nuts
  • Olive Oil
  • Salt and Pepper

Directions

  1. Wash and dry all produce. Preheat oven to 450°. Slice sweet potato into 1/4 inch rounds. Toss on a baking sheet with a drizzle of olive oil, 1 teaspoon harissa powder and a pinch of salt and pepper. Roast in oven until tender, about 20 minutes, tossing halfway through.
  2. Mince one clove of garlic. Halve cucumber lengthwise, then slice into thin half-moons. Pick fronds from dill and discard stems. Roughly chop fronds until you have about 2 teaspoons. Halve, pit and scoop flesh from avocado, then thinly slice.
  3. In a small bowl, combine 3 tablespoons mayonnaise, a pinch of garlic and a pinch of harissa powder. Give mixture a taste and add more garlic (I add the whole clove because I love garlic!) and harissa powder as desired. Season with salt and pepper.
  4. In a medium bowl, toss cucumber, dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
  5. Cut pitas in half to create pockets and place on a baking sheet. When sweet potato is almost done, after 18 to 20 minutes of roasting, put pitas in oven. Toast until warmed through but not crispy, 2 to 3 minutes. I usually throw the pitas on the same baking sheet as this potatoes instead of dirtying a second baking sheet. (HelloFresh gave me that tip!)
  6. Spread harissa mayo inside each pita, then fill with sweet potatoes, avocado, a few pine nuts and a small amount of cucumber salad. Divide the pitas between plates and add remaining cucumber salad to the side and sprinkle with any remaining pine nuts.

And that’s it! This whole thing takes 30 minutes to make and it’s absolutely delicious! It’s totally a favorite in the Manno household! And I encourage you guys to check out HelloFresh if you haven’t already. It’s completely changed the game for me in the kitchen and now I feel like I actually know what I’m doing when I’m in there! Plus it just makes my life so much easier. All the time I save meal planning and going to the grocery store, I’m able to spend with my family at home! I know it’s going to be even more helpful once baby boy arrives! Use my code ALILUVS to get 50% off your first week!

And if you make this recipe please let me know what you think in the comments below! Or if you plan to make it, let me know that too! I’d also love if you guys would share your favorite recipes with me in the comments below!

 

EATING FOR TWO!

25 Thoughts

25 thoughts on “Sweet Potato Pitas

  1. Morning from the East Cost my blog friend! 🌞
    Can you believe it two times in a row second comment. Ha ha! I feel like I should get in touch with Charmaine to have her txt me that she’s given her comment! Lol!

    Mmm! This looks delicious 😋 and quite easy. At first when I saw 6 steps of putting together I got a little bit intimidated, but as I read on I think I can do it! Lol!
    Let’s put it this way Ali, my husband Jay does most of the cooking. He had gone to culinary school years ago so he actually just took over cooking! And if you think I was going to fight who’s in the kitchen NOT! Ha!

    So this could be a meal like the other recipes that I have copied from H&F piled together to make! Lol! Thanks for sharing! I’ll have have to look through Jays recipes ( lol) to share with you and the girls!

    And Molly cute as a button as always and is squeeze worthy. Ha!

    Take one day at a time my blog friend with good spirits! Hugs 🤗 💙 😘 to “Good Golly Miss Molly”

    Stay safe! 💙
    di 🤗

    1. That so awesome that your husband went to culinary school! I would have Kevin cook for me all day everyday if that was the case! Ha!

  2. Hi Ali
    This looks like a recipe I can make & enjoy! Sweet potatoes & avocados are 2 of my favourite non-guilty foods.
    You did a great job, Chef Ali 😉

  3. I will try this recipe sometime soon! I love all of the ingredients! Did you toast your pine nuts? I prefer them toasted. I just put them in a small non-stick pan on a low temp, frequently shake the pan, and they get toasted in about 5 minutes! I do that with my slivered almonds for my cereal or salads, too!

    1. Sometime I toast them and sometimes I don’t. It’s honestly good both ways! I actually kind of prefer them not toasted in this recipes. But I LOVE toasted pine nuts in other recipes!

  4. Sounds delicious, thanks for sharing!!! 🙂 I am currently doing the 80 day obsession program through Beachbody and am always on the hunt for yummy, healthy recipes!!!! Your blog is a favorite!!! XO

  5. Yum! Thanks for sharing. You can probably sub Greek yogurt for the mayo as a healthier option for the calorie counters!

  6. This looks delicious! I’ll definitely get all the ingredients on my next grocery trip (unfortunately, no such things as Hello Fresh in Italy) and give it a try! 🙂
    Please share more recipes?
    Be well and enjoy the last few weeks of your belly 😘

  7. I want to try these when my husband is out of town (he wouldn’t eat these) . . . but, I can’t decide if I’d like the sweet potato/cucumber combo?!?!

    1. Looks delicious! What brand of pita to you use? I’m always looking for a good option with minimal ingredients! Thanks!

  8. Made these last night and they were SO good! The only thing I would add is that I would recommend peeling the sweet potatoes before baking. I did not do this and the skin on the potatoes was pretty tough even though the potatoes themselves were fully cooked. It made it difficult to eat but otherwise so good! I also ended up accidentally buying Hairssa paste instead of powder which made me panic at first but it was fine – I just used less than I would of the powder. Thanks for the recipe Ali! Can’t wait to try the next thing you post! Xoxo

  9. I was skeptical of these being as good as you said, but omg they were so delicious!! All of the flavours complemented each other SO well. This family’s first meatless Monday was a huge success 😄 (and that’s a big deal for us!)
    Thank you for a recipe we will add to our selection of repeats.

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