Hi guys! Today I have an AWESOME recipe for you guys; these Curried Potato Pita Pockets are one of my favourite recipes ever! They’re super quick and easy to make, plus they pack in SO much flavour and freshness. Sweet potatoes are life my friends, so they had to be included in this recipe too. I was inspired by a veggie samosa wrap by VeganRicha, but I changed and simplified the recipe and it turned out great! The sweet potatoes are roasted with some red bell peppers in cumin and curry powder, then mashed a bit and paired with a fresh cilantro-y bean salad in a warm pita. Basically, my dreams in a pocket of bread. These pitas make great leftovers to, and will definitely be one of my go-to lunch recipes when I’m back at school. Enjoy the recipe;)
Curried Sweet Potato Pita Pockets
Total Time: 50 minutes
- 1 large sweet potato or yam
- 1/2 a red bell pepper
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp +1/2 tsp ground cumin
- 1 can of red kidney beans, drained and rinsed (chickpeas or black beans can be used in a pinch)
- 1/4 cup packed cilantro leaves
- 1/4 of a red onion, diced
- 1 tomato, diced
- Juice of 1/2 a lemon
- 3 whole wheat pitas
- Salt and pepper to taste
- Preheat your oven to 400 degrees Fahrenheit (after 200 posts I finally managed to spell Fahrenheit right the first time!)
- Peel the sweet potato and cut it into very small cubes, a little less than a centimetre in size. Chop the bell pepper into the same sized cubes and place the veggies on a parchment lined baking sheet.
- Toss the veggies in the olive oil, curry powder, 1 tsp of cumin and some salt and pepper. Place the pan into the oven and roast for about 20-25 minutes, until the sweet potatoes and peppers are soft.
- Meanwhile, toss the red kidney beans, tomato, red onion, cilantro, 1/2 tsp of cumin and lemon juice together in a bowl and set aside.
- Once the veggies are roasted, remove them from the oven and transfer to a large bowl. Use a fork to mash the mixture, leaving some sweet potato chunks whole.
- Warm up the pitas in the microwave and cut or rip them in half. Open up each half so that it forms a pocket, and scoop equal amounts of the roasted veggies and bean salad into them.
Hope you guys love this recipe as much as I do! Thank you for reading and I’ll see you on Friday;))