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

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

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


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.



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

1/4 cup vegan mayo

2 cloves of garlic

2 teaspoons or more to your taste harissa paste

1 avocado


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.


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

Store any leftovers in an airtight container in the fridge.


  • 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