Harissa Spiced Fall Veggie Pitas
Author: Jeanine Donofrio
Serves: about 4 pita halves (serves about 2)
Ingredients
- 1 medium sweet potato, chopped into 1-inch cubes
- Drizzle of olive oil
- 1 zucchini, chopped
- 1 teaspoon dried harissa spice (see note below)
- 2 pitas, sliced in half
- 1 small avocado, diced
- A few salad greens (ie, baby arugula)
- Salt & pepper
- Optional: a few pickled onions, sprinkle of hemp seeds, red chile flakes
yogurt sauce:
- 1 tablespoon olive oil
- 1 teaspoon dried harissa spice
- ½ cup Greek yogurt
- Squeeze of lemon
- Salt & pepper, to taste
Optional - quick pickled onions: (this will make extra)
- 1 small red onion
- white wine vinegar (enough to fill a jar of onions)
- a few pinches of cane sugar and salt
Instructions
- Preheat oven to 400 degrees. Toss chopped sweet potato cubes and arrange on a baking sheet with parchment. Toss with a little olive oil, salt & pepper. Roast until golden brown (25-30 minutes).
- Meanwhile, chop your zucchini into about 1-inch pieces. Place on a towel to dry out a bit before you roast it. Halfway through the sweet potato roasting time, toss zucchini with olive oil, salt and pepper and pop it into the oven. Roast the zucchini until golden brown and tender but not mushy (about 15 minutes).
- Meanwhile stir together the ingredients for the yogurt sauce. Set aside.
- Remove sweet potatoes & zucchini from the oven, and toss them together with some of the dried harissa spice.
- Warm pitas (in the oven, toaster, or microwave), then fill with the veggies, avocado, pickled onion, hemp seeds, and serve the yogurt sauce on the side.
Notes
I use dried jarred dry harissa spice from Whole Foods (in the spice section). If you don't have any, sub in a mix of chile powder, coriander, garlic, cumin, cayenne, and salt. (Or really, any spices you like - a curry blend would be delicious here too). You can also use jarred harissa paste instead of dry, just be sure to add it to taste since spice levels can vary.
Vegan option: skip the yogurt and just make a paste from the olive oil and harissa. Add it into your pita to taste (it can be spicy).
Vegan option: skip the yogurt and just make a paste from the olive oil and harissa. Add it into your pita to taste (it can be spicy).
Recipe by Love and Lemons at https://dailycove.info/harissa-spiced-fall-veggie-pitas/%3C/div%3E%3Cdiv
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