Roasted Sweet Potato & Chickpea Pitas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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2 medium sweet potatoes (about 1-1/4 pounds), peeled and cubed
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2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
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1 medium red onion, chopped
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3 tablespoons canola oil, divided
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2 teaspoons garam masala
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1/2 teaspoon salt, divided
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2 garlic cloves, minced
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1 cup plain Greek yogurt
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1 tablespoon lemon juice
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1 teaspoon ground cumin
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2 cups arugula or baby spinach
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12 whole wheat pita pocket halves, warmed
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1/4 cup minced fresh cilantro
Directions
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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.
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2.
Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly.
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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.
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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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