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Roasted Chickpea & Sweet Potato Pitas

Roasted Harissa Sweet Potato & Chickpea Pitas

These Roasted Harissa Sweet Potato & Chickpea Pitas are super flavorful, simple to make and perfect for when you're on-the-go!
Course Entree
Cuisine American-Inspired
Keyword harissa, on-the-go recipes, pitas, roasted harissa sweet potatoes and chickpeas, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 pitas
Author Tracey Gene


  • 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
  • ¼ 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


  • 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.
  • Add cucumber, dill, vinegar, lemon juice, and salt and pepper to a bowl and toss together to combine. 
  • Remove the roasted harissa sweet potatoes and chickpeas from the oven and toss with the seasoned cucumbers.
  • 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.
  • Store leftovers in the refrigerator for up to 4 days.