Roasted Harissa Sweet Potato & Chickpea Pitas

by Tracey

Roasted Harissa Sweet Potato & Chickpea Pitas served with a cucumber dill salad

These Roasted Harissa Sweet Potato & Chickpea Pitas are super flavorful, simple to make, and perfect for when you’re on-the-go!

Y’all know I’m all about quick, easy, and healthy meals, and these pitas fall into this category!

Cucumber-Dill-Salad

Since starting our blog, one of the top recipes is our Roasted Sweet Potato and Cauliflower Hummus Wraps. Knowing that, I knew I had to create something similar. It wasn’t until I made these pitas for dinner that they would be it.

Roasted Harissa Sweet Potato & Chickpea Pitas Ingredients:

  • Sweet Potato 
  • Chickpeas 
  • Seasoning: olive oil, harissa powder, salt, and pepper.
  • Cucumber
  • Fresh Dill
  • White vinegar
  • Lemon juice
  • To Serve: Harissa Cashew Sauce, Cherry Tomatoes, Sprouts, Pita Bread (or wraps)

This Roasted Sweet Potato and Chickpea Pitas can be served hot or cold, which is why they are perfect for when you are on-the-go! They are quick to make, full of flavor, and healthy! We hope you all love them!

Roasted Chickpea & Sweet Potato Pitas

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

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Roasted Chickpea & Sweet Potato Pitas

Roasted Harissa Sweet Potato & Chickpea Pitas


  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 pitas 1x
  • Diet: Vegan
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Description

These Roasted Harissa Sweet Potato & Chickpea Pitas are super flavorful, simple to make and perfect for when you’re on-the-go!


Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 400°F. 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. Remove the roasted harissa sweet potatoes and chickpeas from the oven and toss with the seasoned cucumbers.
  4. Take a spoonful of the mixture and add to a pita or wrap. Add desired toppings: such as sprouts, harissa cashew sauce, and cherry tomatoes.
  5. Store leftovers in the refrigerator for up to 4 days. 
  • Category: Entree
  • Method: Baking
  • Cuisine: American-Inspired

Keywords: roasted harissa sweet potatoes and chickpeas, pitas, on-the-go recipes, harissa, vegan

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