Roasted Sweet Potato & Chickpea Pitas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper.
• STEP 3.Spread the sweet potatoes and chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until crispy and golden brown.
• STEP 4.While the sweet potatoes and chickpeas are roasting, prepare the yogurt sauce by combining Greek yogurt, lemon juice, garlic, and salt in a small bowl.
• STEP 5.Warm the pitas in a toaster or oven.
• STEP 6.To assemble the pitas, spread a generous amount of the yogurt sauce on each pita, then top with the roasted sweet potatoes and chickpeas.
• STEP 7.Add sliced cucumbers, tomatoes, red onion, and fresh herbs such as cilantro or parsley.
• STEP 8.Fold the pitas in half and serve immediately.
• STEP 9.Enjoy these delicious and nutritious Roasted Sweet Potato & Chickpea Pitas!

Cooking Tips

• Make sure to cut the sweet potatoes into evenly sized pieces to ensure even cooking.
• You can customize the yogurt sauce by adding spices such as cumin or smoked paprika.
• Feel free to add other vegetables or toppings of your choice, such as avocado or feta cheese.

Storage and Serving

• These pitas are best served immediately while the sweet potatoes and chickpeas are still crispy.
• If you have leftovers, store the roasted sweet potatoes and chickpeas separately from the pitas and vegetables.
• Reheat the sweet potatoes and chickpeas in the oven or toaster oven to maintain their crispiness.
• When ready to serve, assemble the pitas with fresh vegetables and yogurt sauce.