loveandlemons5.0
Harissa Spiced Fall Veggie Pitas
The simplest healthy weeknight dinner for fall! Filled with spiced roasted sweet potatoes & zucchini, avocado, and a delicious harissa yogurt sauce.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●microwave
📝 Preparation Steps
1
Preheat oven to 400 degrees. Toss chopped sweet potato cubes and arrange on a baking sheet with parchment. Toss with a little olive oil, salt & pepper. Roast until golden brown (⏱️ 25-30 minutes).
medium sweet potato, chopped into 1-inch cubes1Drizzle of olive oilolive oil1 tablespoonSalt & pepperSalt & pepper, to taste
2
Meanwhile, chop your zucchini into about 1-inch pieces. Place on a towel to dry out a bit before you roast it. Halfway through the sweet potato roasting time, toss zucchini with olive oil, salt and pepper and pop it into the oven. Roast the zucchini until golden brown and tender but not mushy (about ⏱️ 15 minutes).
zucchini, chopped1medium sweet potato, chopped into 1-inch cubes1Drizzle of olive oilolive oil1 tablespoon
3
Meanwhile stir together the ingredients for the yogurt sauce. Set aside.
4
Remove sweet potatoes & zucchini from the oven, and toss them together with some of the dried harissa spice.
zucchini, chopped1dried harissa spice (see note below)1 teaspoondried harissa spice1 teaspoon
5
Warm pitas (in the oven, toaster, or microwave), then fill with the veggies, avocado, pickled onion, hemp seeds, and serve the yogurt sauce on the side.
pitas, sliced in half2
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