Roasted Sweet Potato Pitas with Arugula and Garlic Dressing
Roasted sweet potato pitas with arugula and garlic dressing are a fresh, healthy, and comforting vegetarian meal.
Servings: 2
Ingredients
- 1 medium sweet potato
- 1 tablespoon olive oil
- Italian seasoning
- Garlic Powder
- Salt & pepper
- Red onion sliced thinly, to taste
- 1/2 avocado sliced, or to taste
- Arugula to taste
- 2 pieces pita bread
Dressing:
- 3/4 cup Greek yogurt (I used 2%)
- 3-4 cloves garlic minced
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- Salt & pepper to taste
Instructions
- Preheat oven to 425F and move the rack to the middle position. Line a baking sheet with foil.
- Peel and slice the sweet potato into 1/2" inch thick slices. Cut the larger slices into quarters. Place the pieces on the baking sheet and toss with a tablespoon or so of olive oil. Lightly sprinkle the pieces with Italian seasoning, garlic powder, and salt & pepper. Roast for 30 minutes.
- Meanwhile, combine dressing ingredients in a small bowl and prep the onion, avocado, and arugula. I did toss the arugula with a tiny bit of olive oil and a squeeze of lemon juice for the photos. This step is optional.
- Once the sweet potatoes are ready, let them cool for a couple of minutes and then assemble your pitas. Serve immediately.