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Rockin' The Kitchen | Harissa Sweet Potato Pockets


This HelloFresh recipe was so easy to make and full of flavor. If you're unfamiliar with harissa, it's a blend of spices including chile peppers, coriander, carraway, cumin, garlic, salt, smoked paprika, black pepper, parsley, and oregano that gives a real, bold flavor with a great kick.

In addition to the roasted sweet potato slices, vinegar-dill cucumbers, and avocado that stuffed the pockets, we also got to make a delicious harissa mayo and enjoy a hefty crunch from some pepitas (like pumpkin seeds!)

Recipe and nutrition info below!

Allergens: Eggs, Wheat Preparation Time | 30 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings

2 Sweet Potatoes 1 tablespoon Harissa Powder 2 clove Garlic 1 Cucumber ¼ ounce fresh Dill 1 Avocado 4 tablespoon Mayonnaise (Contains Eggs) 5 teaspoons White Wine Vinegar 2 Whole Wheat Pitas (ContainsWheat)

½ ounce Pepitas 2 teaspoon Olive Oil Salt Pepper

Nutrition Values / per serving

Calories 740 kcal Fat 42 g Saturated Fat 7 g Carbohydrate 84 g Sugar 11 g Dietary Fiber 15 g Protein 14 g Cholesterol 25 mg Sodium 600 mg


•Baking Sheet •Small Bowl •Medium Bowl

Instructions | PDF 1 Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 tsp harissa powder (2 tsp for 4 servings; you’ll use more later), and a pinch of salt and pepper. Roast on middle rack, flipping halfway through, until tender, 18-20 minutes. 2 Meanwhile, mince or grate half the garlic (all for 4 servings). Halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill until you have 2 tsp (4 tsp for 4). Halve, pit, and peel avocado, then thinly slice. 3 In a small bowl, combine mayonnaise, a pinch of minced garlic, and a pinch of harissa powder. Taste and add more garlic and harissa powder if desired. Season with salt and pepper. 4 In a medium bowl, toss together cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper. 5 Halve pitas and place on a second baking sheet. Once sweet potatoes have 2-3 minutes left, add pitas to top rack and toast until warmed through (they should still be soft and flexible). 6 Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, a few pepitas, and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side; sprinkle with remaining pepitas.

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