Roasted Harissa Sweet Potato & Chickpea Pitas

by Tracey

Roasted Chickpea & Sweet Potato Pitas

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. 

Roasted Chickpea & Sweet Potato Pitas

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! 🙂

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Roasted Chickpea & Sweet Potato Pitas

Roasted Harissa Sweet Potato & Chickpea Pitas

  • Author: Eat. Love. Namaste.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 pitas 1x


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
  • 12 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)

To Serve:

  • Harissa Cashew Sauce
  • Cherry Tomatoes
  • Sprouts
  • Pita Bread (or wraps)


  1. 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.
  2. Add cucumber, dill, vinegar, lemon juice, and salt and pepper to a bowl and toss together to combine. 
  3. 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.
  4. Leftovers stored in the refrigerator for up to 4 days. 

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More