ROASTED SWEET POTATO & CHICKPEA PITAS

Roasted Sweet Potato & Chickpea Pitas image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 462 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 662mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 12g fiber), Protein 14g protein.