I make a lot of impromptu tacos. We not only have taco Tuesdays around here, but sometimes taco Wednesdays and/or taco Thursdays. When I’m looking for something quick I usually reach for tortillas, no matter what day of the week it might be. I keep them in the freezer, so they’re always ready.
Except this particular night – no tortillas, but I had some sprouted pitas. This wasn’t originally going to be a post, but these turned out so pretty and delicious. And who doesn’t need a quick dinner idea?
I roasted chopped sweet potatoes and zucchini and tossed them with dried harissa spice. If you can’t find dried harissa (I have a jar of it from Whole Foods) you can use it in paste form. If that’s not convenient for you, see the notes at the bottom of the recipe for some other alternatives.
I mixed in diced avocado because I just love avocado… and a sprinkle of hemp seeds for protein. I also made a quick spiced yogurt sauce to bring it all together.
- 1 medium sweet potato, chopped into 1-inch cubes
- Drizzle of olive oil
- 1 zucchini, chopped
- 1 teaspoon dried harissa spice (see note below)
- 2 pitas, sliced in half
- 1 small avocado, diced
- A few salad greens (ie, baby arugula)
- Salt & pepper
- Optional: a few pickled onions, sprinkle of hemp seeds, red chile flakes
- 1 tablespoon olive oil
- 1 teaspoon dried harissa spice
- ½ cup Greek yogurt
- Squeeze of lemon
- Salt & pepper, to taste
- 1 small red onion
- white wine vinegar (enough to fill a jar of onions)
- a few pinches of cane sugar and salt
- 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).
- 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).
- Meanwhile stir together the ingredients for the yogurt sauce. Set aside.
- Remove sweet potatoes & zucchini from the oven, and toss them together with some of the dried harissa spice.
- 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.
Vegan option: skip the yogurt and just make a paste from the olive oil and harissa. Add it into your pita to taste (it can be spicy).
I down for anything with harissa. It’s my jam! Glad this got turned into a post!
Love these, so quick! And they look really filling too. I can see myself going for some double dipping action in that yoghurt. Thanks for sharing.
Harissa makes everything better! I totally agree with Liz – so glad you decided to share this. I love these pitas for lunch or a simple dinner!
Impromptu tacos are the best! Loving this recipe friend!
Pitas and tortillas are always in my freezer too! I love the look of the these pitas, so yummy! Great pictures, they’re making me hungry! 😉
Why have I not tried harissa yet?! I need to make these and fix that, stat : )
I have to try harissa. Now that is a good ‘have to’. Taco Mama you make a great pita bread too!
With the cooler weather we are finally having on the farm I’m loving warming spices like harissa. This sounds fantastic.
this would be the perfect lunch or dinner for my boyfriend!!
Your pictures make this look super summery and yummy. Cant wait to try this for lunch one day. My vegetarian roommate will be over joyed 😉
I could do some variety of a taco just about every night myself. And harissa is one of my favorite flavors, so this is a perfect meal to me. Love the pickled onion and avocado additions especially.
Looks wonderful; what fresh, bright fall meal!
Oh this is such a great idea! Harissa is so easily available in London/UK. Will be perfect for working lunch next week! x
Haha, I am obsessed with tacos too and have a habit of turning pretty much any dinner into tacos! I love the roasted veggies and avocado in these! I’ve never had harissa before, but I’ve heard so much about it and need to try to find some soon!
Ha! That’s lunch sorted.. 🙂
I love Harissa! This is a wonderful way to flavor fall veggies..
Well then. I think I’ll have to get some harissa spice, pronto.
These look great! I’m always looking for more easy sandwich ideas, and we have about half a jar of harissa paste left in the fridge now. I might add some roasted bell peppers and feta added to the mix too.
Amazing recipe! I am going to make that harissa sauce for my next roast veggie adventure. Bec x
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Excellent recipe and so easy to make! I’ve made these for my very picky coworkers and they absolutely loved it. Thanks for sharing!
Love the sound of this recipe, looks yummy and simple! Your photo’s are fabulous too!
Harissa Spiced Fall Veggie Pitas Is this winter pitas ?
So yumm!
Hello Jeanine. This recipe looks very tasty and delicious. Amazing tomato recipe you have shared with us. I am going to try this at home in the coming weekend. Thanks for sharing.
Wow.. Amazing one.. I just loved your post . I have bookmarked your post which makes me to get admire a lot
Wow! what an article! I just impressed by your article. Thanks for this great information.
Amazing really amazing !! Those pitas are looking so delicious. Can’t wait to try the recipe. My family will love it. Thanks for sharing.
This recipe looks very tasty and easy to make. I will try at home!
Oh Veggie pitas,
What a lovely Gem you found.
Many thanks Paul
Looks like perfect and new recipe to try for my son’s breakfast. And hope he will enjoy this.