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easy dinner

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

0 · Aug 2, 2018 · Leave a Comment

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.

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

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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
  • Category: Vegan
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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

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.


vegan, Vegetarian cucumber slaw, dill, easy dinner, easy meal, easy vegan meal, harissa, pita bread, pita pocket, salad, sandwich, sandwich meal, slaw, sweet potatp, Vegan

Baked Black Bean Tacos with Red Chile Sauce

0 · May 9, 2018 · Leave a Comment

Baked Black Bean Tacos with Red Chile Sauce, they’re perfect for a quick, easy, pulled together weeknight dinner or a casual impromptu gathering with family and friends.

 Baked Black Bean Tacos with Red Chile Sauce on plate with sour cream

Tacos are wonderful!

They’re easy to make and you can fill them with just about any ingredient you happen to have on hand.

I’m usually pretty good at planning what’s for dinner, but then there are days when I’m so busy I haven’t planned anything. That’s when I shop my fridge and pantry.

This recipe is one pulled together from items I had in my fridge and pantry.

Onions, frozen corn, tomatoes, jalapeños, black beans and some Red Chile sauce I had prepared and frozen in the freezer. You can get that recipe here.

Onions, corn, tomatoes and jalapeno in skillet.

Onions, corn, tomatoes, jalapeno, black beans in a skillet.

Everything is sautéed in a skillet, stuffed in tortillas, topped with sauce and cheese, then baked in the oven long enough to melt the cheese. Remove from oven and dinner is ready. Add a salad and you’re good to go.

 Baked Black Bean Tacos with Red Chile Sauce, unbaked and baked.

 

 Baked Black Bean Tacos with Red Chile Sauce in baking dish.

Baked Black Bean Tacos with Red Chile Sauce on plate topped with sour cream.

Plant Protein Starter Guide

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Baked Black Bean Tacos with Red Chile Sauce on plate with vegan sour cream

Baked Black Bean Tacos with Red Chile Sauce


  • Author: Celeste
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8
Print Recipe
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Description

Tortillas filled with black beans, corn, onions, tomatoes, jalapenos, covered with cheese, and Red Chile Sauce then bake. Perfect for a quick, easy, pulled together weeknight dinner.


Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 cup corn
  • 2 tablespoons taco spice or more to taste
  • 3 roma tomatoes, diced
  • 1 or 2 jalapeños, diced
  • 1 15 oz. can black beans, drained and rinsed
  • 1/4 cup water
  • 1 1/4 cup chihuahua cheese, shredded
  • 2 tablespoons cilantro, finely chopped (optional)
  • 8 to 10 corn or flour tortillas
  • 1 cup or more Red Chile sauce
  • Vegan sour cream

Instructions

Heat a large skillet over medium heat. Add 1 tablespoon extra virgin olive oil, onions, corn and taco seasoning to skillet. Sauté 2 to 3 minutes until onions start to soften.

Add tomatoes, jalapeños, black beans and ¼ cup water to the skillet and stir to combine. Stir occasionally another 4 to 6 minutes, the mixture should start to thicken. Taste and add more taco seasoning to taste.

While taco filling is sauteing in the skillet, preheat oven to 375 degrees.

Remove from heat and stir in ½ cup of the cheese and chopped cilantro.

Spoon a heaping ¼ to ½ cup of the mixture into folded tortillas, depending on the size tortilla you are using,  place filled tortilla in baking dish. When tortillas are filled, top with Red Chile sauce also known as enchilada sauce and remaining cheese.

Bake in preheated oven until cheese has melted, about 6 to 8 minutes.

Serve tacos with your desired toppings, I like to serve mine with vegan sour cream.

Nutrition

  • Serving Size: 1/2 cup filling
  • Calories: 232kcal
  • Sugar: 4g
  • Sodium: 955mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 19mg

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Baked Black Bean Tacos with Red Chile Sauce on plate topped with sour cream.

Baked Black Bean Tacos with Red Chile Sauce on plate topped with sour cream.

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Vegetarian baked tacos, easy dinner, enchilada, red chile sauce, taco dinner, taco tuesday, vegan sour cream, vegetarian

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