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Roasted Sweet Potato & Chickpea Pitas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

Directions

  • 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.
  • Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly.
  • Place garlic and remaining 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 salt.
  • 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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