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.