I’m all about quick, easy, and healthy meals; and these pitas falls into this category!
They are ready in 30 minutes and are packed with flavor!
Since starting this place here, one of the top-viewed recipes was the Roasted Sweet Potato and Cauliflower Hummus Wraps. Knowing that I knew I had to create something similar in nature again. It wasn’t until I made these pitas for dinner that they would be it. They are quick to make, full of flavor, healthy, and the perfect meal for when you’re on the go! I hope you all love these!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Roasted Harissa Sweet Potato & Chickpea Pitas
The Roasted Harissa Sweet Potato & Chickpea Pitas are super flavorful, simple to make and perfect for when you're on-the-go!
- 2 tbsp olive oil
- 1-2 sweet potatoes cubed/sliced
- 1,15 oz can chickpeas drained and rinsed
- 2 tsp harissa powder
- pinch of salt and pepper
- 1 cucumber diced
- 1/4 cup dill chopped
- 1 tsp white vinegar
- 1 tbsp lemon juice
- pinch of salt and pepper plus more to taste
- Harissa Cashew Sauce
- Cherry Tomatoes
- Pita Bread or wraps
Preheat oven to 400°F / 200°C. Add sweet potatoes and chickpeas to a baking sheet and drizzle with olive oil. Add the spices: harissa powder and a pinch of salt and pepper. Massage the oil and spices with the sweet potatoes and chickpeas and cover with a foil. Bake for 25 minutes, remove foil and bake 10 minutes longer, or until sweet potatoes are tender.
Add cucumber, dill, vinegar, lemon juice, and salt and pepper to a bowl and toss together to combine.
Mix in the roasted harissa sweet potatoes and chickpeas and serve with pita. Add desired toppings: such as sprouts, harissa cashew sauce, and cherry tomatoes.
Leftovers stored in the refrigerator for up to 4 days.