Roasted Sweet Potato & Chickpea Pitas

Lunch

Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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

Instructions

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.
2. Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly.
3. 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.
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.