Roasted Sweet Potato & Chickpea Pitas

Worried about having to deal with multiple things on the plate? Well, we just merged them into one. Adding all the vegies in a pita will aid in easy consumption of whole food, while skipping the concern of consuming it all.
  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Energy462 cal

Ingredients

  • Sweet potatoes peeled and cubed: 1 medium
  • Chickpeas, boiled and drained: 425 g
  • Red onion, chopped: 1/2 medium
  • Oil: 2 tbsp
  • Garam masala: 1 tsp
  • Salt: ¼ tsp
  • Garlic, minced: 1 clove
  • Plain Greek yogurt: 1/2 cup
  • Lemon juice: 1/2 tsp
  • Ground cumin: 1/2 tsp
  • Baby spinach: 1 cup
  • Whole wheat pita pockets, warmed: 6 haves

Method Steps

1
Preheat oven to 400°C. Place potatoes in a microwave-safe bowl, cover and microwave, on high for 5 minutes.
2
Add chickpeas and onion; toss with 1 tbsp oil, garam masala and 1/8 teaspoon salt.
3
Spread into a pan and roast until potatoes are tender (about 15 minutes). Cool slightly.
4
Place garlic and remaining oil in a small microwave-safe bowl.
5
Microwave on high until garlic is lightly brown (1 to 1.5 minutes).
6
Add yogurt, lemon juice, cumin and remaining salt.
7
Toss potato mixture with baby spinach.
8
Fill in the mixture into pitas, top with sauce and serve.
  • 3 servings per container
  • Amount per serving
  • Calories462
  • % Daily Value*
  • Total Fat15 g20.83%
  • Cholesterol10 mg3.33%
  • Sodium662 mg28.78%
  • Total Carbohydrate72 g26.18%
  • Protein14 g28%
Adapted from:
  1. Roasted Sweet Potato & Chickpea Pitas. TASTE OF HOME. Available at: https://www.tasteofhome.com/recipes/roasted-sweet-potato-chickpea-pitas/. Last accessed: December 2021.