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!
Servings: 8 pitas
Ingredients
- 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
Instructions
- 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.