Adapted from: Hello Fresh
Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
3-4 sweet potatoes
olive oil
salt & pepper
4 tsp harissa powder, divided
2 cucumbers, thinly sliced into half-moons
8 g (0.3 oz) fresh dill, minced
1/4 cup white wine vinegar
6 tbsp mayo (or vegan mayo)
1 garlic clove, minced
pita pockets (I use whole wheat)
avocado, sliced
pine nuts
Growing up, I never really liked mixing foods. If I had eaten this meal as a kid, I would have eaten everything separately probably--which is not a terrible thing. Each component is really tasty. The smoothness and nuttiness of the sweet potato, pine nuts, and avocado offset the tart cucumber salad and spiced mayo. I think that's what makes this work. This dish is great for a summer evening as everything can be eaten cold (and made ahead of time!).
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
3-4 sweet potatoes
olive oil
salt & pepper
4 tsp harissa powder, divided
2 cucumbers, thinly sliced into half-moons
8 g (0.3 oz) fresh dill, minced
1/4 cup white wine vinegar
6 tbsp mayo (or vegan mayo)
1 garlic clove, minced
pita pockets (I use whole wheat)
avocado, sliced
pine nuts
Growing up, I never really liked mixing foods. If I had eaten this meal as a kid, I would have eaten everything separately probably--which is not a terrible thing. Each component is really tasty. The smoothness and nuttiness of the sweet potato, pine nuts, and avocado offset the tart cucumber salad and spiced mayo. I think that's what makes this work. This dish is great for a summer evening as everything can be eaten cold (and made ahead of time!).
These are messy, but I love the fresh garlic and the vinegar cucumber salad. It's such a simple meal, yet so rich in flavour.
Ingredients:
3-4 sweet potatoes
olive oil
salt & pepper
4 tsp harissa powder, divided
2 cucumbers, thinly sliced into half-moons
8 g (0.3 oz) fresh dill, minced
1/4 cup white wine vinegar
6 tbsp mayo (or vegan mayo)
1 garlic clove, minced
pita pockets (I use whole wheat)
avocado, sliced
pine nuts
Ingredients:
3-4 sweet potatoes
olive oil
salt & pepper
4 tsp harissa powder, divided
2 cucumbers, thinly sliced into half-moons
8 g (0.3 oz) fresh dill, minced
1/4 cup white wine vinegar
6 tbsp mayo (or vegan mayo)
1 garlic clove, minced
pita pockets (I use whole wheat)
avocado, sliced
pine nuts
Directions:
1. Preheat the oven to 232 C / 450 F. Slice sweet potato into 6 mm rounds (1/4”). If the rounds are large, cut them into half-moons.
1. Preheat the oven to 232 C / 450 F. Slice sweet potato into 6 mm rounds (1/4”). If the rounds are large, cut them into half-moons.
2. Place sweet potato in a single layer on a lined baking sheet. Drizzle with olive oil, add salt & pepper, and sprinkle 2 tsp harissa powder.
3. Roast sweet potato until tender, flipping half way through, about 20 minutes total.
4. Meanwhile, to make the salad: Toss the cucumber with dill, vinegar, a drizzle of olive oil, and salt. Set aside.
5. To make the sauce: In a small bowl, mix 6 spoonfuls of mayo (6 tbsp), garlic, a sprinkling of harissa (to taste), and salt & pepper. Set aside.
6. To assemble the pitas, first spread the mayo inside a half a pita pocket, then fill with sweet potato, cucumber salad, avocados, and a sprinkling of pine nuts.
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