Spicy Veggie Pita Pockets

Spicy Veggie Sweet Potato Pita Pockets with Avocado & Pine Nuts

These are an excellent (and spicier) copy-cat recipe of HelloFresh’s Harissa Sweet Potato Pitas, a copy-cat born from necessity.

What necessity, pray tell? Good luck finding Harissa powder in your corner grocery store. Plus, this is better.

Improvise. Adapt. Overcome. Paprika.

Time: 20 minutes
Makes: 3-4 pockets


1 small sweet potato
1 ripe avocado
2 wheat pita pockets
3 to 4 tbsp light mayonnaise (as preferred)
½ cup whole pine nuts
½ tsp paprika
½ tsp cayenne powder
¼ tsp chili powder
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp fresh ground black pepper
Olive Oil


  1. Preheat oven to 400ºF (or alert the toaster oven).
  2. Mix all the seasonings into a small container and set aside.
  3. Wash the sweet potato but do not peal.
  4. Slices the sweet potato into quarter-inch slices, then cut into quarter pieces until you have 1-inch chunks.
  5. Place potatoes in a mixing bowl and drizzle the olive oil to lightly coat every piece.

  6. Sprinkle about ⅔ of the seasoning on the potatoes and mix thoroughly. Don’t use all the seasoning!
  7. Spread the potatoes onto a non-stick cooking sheet and bake for about 10-15 minutes until soft and sizzling.
  8. While the potatoes are cooking, mix the mayonnaise with the remainder of the seasoning.
  9. Cut the two pitas across to make four pockets. Spread the (now spicy) mayo generously on the inside of each pocket.
  10. Sprinkle a small handful of the pine nuts in the pockets.
  11. Slice and dice the avocado, stuffing the green goodness along with the now soft and piping hot sweet potatoes into the pitas and serve.

You can serve this with a greek salad, or just make extra and forget formality. It’s creamy, soft, spicy, a little sweet, a little chunky, warm, and fresh.

For a 20-minute vegetarian dish, this is hard to beat.