Description
This vibrant and wholesome recipe features roasted sweet potato slices seasoned with Italian herbs and garlic powder, served inside warm pita bread with fresh arugula, thinly sliced red onions, creamy avocado, and topped with a zesty garlic Greek yogurt dressing. Perfect for a nutritious lunch or light dinner, these pitas blend sweet and savory flavors with refreshing textures.
Ingredients
Scale
Roasted Sweet Potato
- 1 medium sweet potato
- 1 tablespoon olive oil
- Italian seasoning, to taste
- Garlic powder, to taste
- Salt & pepper, to taste
Fresh Toppings
- Red onion, thinly sliced, to taste
- 1/2 avocado, sliced (or to taste)
- Arugula, to taste
- 2 pieces pita bread
Garlic Yogurt Dressing
- 3/4 cup Greek yogurt (2% fat)
- 3-4 cloves garlic, minced
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- Salt & pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and position the rack in the middle. Line a baking sheet with aluminum foil for easy cleanup.
- Prepare and Roast Sweet Potato: Peel the sweet potato and slice it into 1/2-inch thick rounds. For larger slices, cut them into quarters to ensure even roasting. Place all sweet potato pieces on the prepared baking sheet. Toss with about 1 tablespoon of olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper evenly. Roast for 30 minutes until tender and slightly caramelized.
- Make the Garlic Yogurt Dressing and Prep Toppings: While the sweet potatoes roast, combine Greek yogurt, minced garlic, olive oil, fresh lemon juice, salt, and pepper in a small bowl. Mix well to create a creamy dressing. At the same time, slice the red onion thinly, slice the avocado, and wash the arugula. (Optionally, toss arugula with a little olive oil and lemon juice for extra flavor.)
- Assemble the Pitas: Once the sweet potatoes are roasted, allow them to cool for a couple of minutes. Then, warm the pita bread slightly if desired. Fill each pita with roasted sweet potato slices, red onion, avocado slices, and arugula. Drizzle generously with the garlic yogurt dressing. Serve immediately for the best texture and flavor.
Notes
- You can adjust the amount of garlic in the dressing to suit your taste preferences.
- To make it vegan, substitute Greek yogurt with a plant-based yogurt alternative.
- For extra crunch, add toasted nuts or seeds inside the pita.
- Leftover sweet potatoes can be stored in the fridge for up to 3 days and reheated.
- Serve with a side salad or soup for a fuller meal.
