Harissa Sweet Potato Pita Pockets

Ingredients:
Olive oil
2 sweet potatoes
1 avocado
1 cucumber
1/4 tsp fresh dill (you can use dried)
2 whole-wheat pita pockets (we used wraps)
3-4 cloves of garlic
1/4 cup white wine vinegar
Salt & pepper
Harissa spice (McCormicks)
4 Tbsp Hellman’s Vegan mayonnaise
1/4 cup pepitas (pumpkin seeds)


Instructions:
1. Preheat oven to 450° F. Peel sweet potatoes and slice into coins.

2. On a baking sheet drizzle a small amount of olive oil, add sweet potatoes, salt, pepper & a sprinkle of harissa spice. Place in oven and bake until lightly browned.

3. Meanwhile, peel and cut the cucumber in coins. In a small bowl add cucumber coins, dill, salt, pepper, white wine vinegar, and a drizzle of olive oil. Toss together and set aside.

4. Peel and slice the avocado into 1/4” slices. Mince garlic.

5. In another small bowl mix 4 tablespoons of vegan mayo, minced garlic, a sprinkle of harissa spice, salt, and pepper all to taste.

6. Cut both pita pockets in half and place them in the oven for a couple of minutes just to heat them up.

7. Remove pitas from the oven and coat inside on both sides with mayo spread, add sweet potatoes, avocado slices, and cucumbers. Top off with some pepitas.

Makes 2 servings.


*You’ll have extra sweet potatoes and extra cucumber salad either eat them as a side or save for another meal.

*You can wrap in collard greens for a low-carb version or add arugula to get in some greens.