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    Home » Recipes » Vegetarian

    Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

    Aug 2, 2018 ·

    Jump to Recipe·Print Recipe

    Spicy Vegan Sweet Potato Pitas with Cucumber Slaw - Spicy sweet potatoes, smooth creamy avocados, and crisp cucumber slaw, these pitas are filled with a medley of wonderful flavors.

    Pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background. this Recipe

    Growing up whenever we had sweet potatoes, I thought it was pretty special. They were always baked and served with a dollop of butter and a sprinkling of brown sugar.

    Looking back at it I think sweet potatoes were used more for making desserts like pies and soufflés. When it came to preparing everyday meals it was the forgotten potato.

    Well, all of that has changed, sweet potatoes are no longer the forgotten potato, I enjoy incorporating sweet potatoes into my savory recipes.

    pan of roasted sweet potato rounds and bowl of cucumbers and shredded cabbage sprinkled with dill.

    Slices of pita bread on blue napkin with knife in background.

    Sweet Potato Benefits

    If you’re avoiding sweet potatoes, maybe it’s time to look at some of the health benefits of Sweet Potatoes.

    Some of the benefits are:

    • High in fiber
    • High in antioxidants
    • Stabilizes blood sugar
    • Helps in boosting immunity
    • Promotes vision health
    • Aids in weight loss because they’re nutrient-dense

    Another plus for sweet potatoes is that they’re easy to prepare and there’s an abundance of ways to incorporate them into recipes.

    For this recipe,

    you peel

    you slice

    you roast

    you eat

    While the potatoes are roasting you make the cucumber slaw and sauce.

    Overhead shot of vegan harissa mayo sauce

    Close-up of pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with sandwich spread in background.

     

    I’ve come a long way from the days of eating sweet potatoes only as a dessert.

     

    Close-up of pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.

    Spicy Vegan Sweet Potato Pitas with Cucumber Slaw Recipe

    Print
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    Spicy roasted sweet potatoes, cucumber slaw, and avocado slices inside pita pocket.

    Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

    • Author: Celeste
    • Prep Time: 12
    • Cook Time: 20
    • Total Time: 32 minutes
    • Yield: 4 Pita Pocket Sandwiches 1x
    • Category: Vegan
    Print Recipe
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    Description

    Spicy Sweet Potato Pitas with Cucumber Slaw - Spicy sweet potatoes, smooth creamy avocados, and crisp cucumber slaw, these pitas are filled with a medley of wonderful flavors.


    Ingredients

    Scale

    2 medium sweet potatoes

    2 to 3 teaspoons extra virgin olive oil

    2 teaspoons harissa paste

    salt and pepper

    1 medium cucumber

    1 quarter of cabbage

    1 oz. white wine vinegar, about 2 tablespoons

    1 tablespoon fresh chopped dill

    2 teaspoons olive oil

    salt and pepper to taste

    2 whole wheat pitas

    ¼ cup vegan mayo

    2 cloves of garlic

    2 teaspoons or more to your taste harissa paste

    1 avocado


    Instructions

    Preheat oven to 375 degrees.

    Peel and slice potatoes into ¼ inch rounds.

    Place potatoes in a medium bowl, drizzle with 2 to 3 teaspoons of extra virgin olive oil, add 2 teaspoons of harissa paste and sprinkle with ¼ teaspoon of salt, toss to coat.

    Transfer potatoes to a shallow baking pan. arrange in a single layer. Roast until tender, about 15 to 20 minutes. Flip halfway through roasting.

    While potatoes are roasting prepare cucumber slaw. Using a mandoline or knife, slice cucumber lengthwise, then in halves, transfer cucumber to a large bowl. Thinly slice the cabbage and add to bowl with cucumbers. Add vinegar, dill, oil, and pinch of salt and pepper. Toss, taste and adjust seasoning as needed to your taste. Cover and set aside.

    Cut pitas in half, place on shallow baking pan and place in oven. Toast until warmed.

    While pitas are toasting, make the sauce, in a small bowl mix together the vegan mayo, garlic, harissa paste, and lemon juice, stir until well combined. Cut, pit and slice avocado, drizzle with some of the lemon juice to prevent browning.

    When ready to serve, spread some of the sauce inside pita pockets, stuff pitas with slaw, sweet potatoes, and avocado slices.


    Notes

    If you don't have fresh dill you can use dried.

    Store any leftovers in an airtight container in the fridge.


    Nutrition

    • Serving Size: 1 Pita Pocket Sandwich
    • Calories: 435
    • Sugar: 6.4
    • Sodium: 654
    • Fat: 27
    • Saturated Fat: 3.8
    • Unsaturated Fat: 4.6
    • Trans Fat: 0
    • Carbohydrates: 40.9
    • Fiber: 7.9
    • Protein: 7.9
    • Cholesterol: 0

    Keywords: vegan sweet potato pitas slaw

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    Pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.


    More Vegetarian

    • Roasted Tomato Chutney
    • Easy Restaurant-Style Salsa
    • 4 Quick and Simple Avocado Toast Recipes
    • Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze

    About Celeste

    Primary Sidebar

    Hello and welcome!

    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

    More about me →

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    DISCLAMER

    This website is for informational and entertainment purposes only. I am not a trained medical professional or nutritionist. I'm only sharing what has worked for me. Always check with a healthcare professional before making any changes to your diet or exercise program.

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