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Roasted Sweet Potato & Chickpea Pitas

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Beth Jacobson, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 25, 2022

Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin

Test Kitchen Approved

Roasted Sweet Potato & Chickpea Pitas

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Yield: 6 servings
Prep: 15 min
Cook: 15 min
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Ingredients

  • 2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 medium red onion, chopped
  • 3 tablespoons canola oil, divided
  • 2 teaspoons garam masala
  • 1/2 teaspoon salt, divided
  • 2 garlic cloves, minced
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 2 cups arugula or baby spinach
  • 12 whole wheat pita pocket halves, warmed
  • 1/4 cup minced fresh cilantro
Text Ingredients

Directions

  1. Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt.
  2. Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly.
  3. Place garlic and remaining 1 Tbsp. oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining 1/4 tsp. salt.
  4. Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.

Nutrition Facts

2 filled pita halves: 462 calories, 15g fat (3g saturated fat), 10mg cholesterol, 662mg sodium, 72g carbohydrate (13g sugars, 12g fiber), 14g protein.
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