Step 1

Roast the sweet potato: Preheat the oven to 400 degrees. Peel and dice the sweet potato into 1/2-inch cubes. Toss the sweet potato on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, until caramelized and soft

Step 2

Prep the ingredients: Halve, peel, and finely chop the red onion. Quarter the grape tomatoes. Mince or grate the garlic. Chop the mint. Zest and halve the lemon.

Step 3

Shave the vegetables: Peel the carrot and cucumber. Using a vegetable peeler, shave the carrot and cucumber into ribbons lengthwise. Discard the inner cores.

Step 4

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and cook, tossing, for 4-5 minutes, until soft. Add the garlic and cumin and cook for 30 seconds, until fragrant. Add the raisins to the pan. Season with salt and pepper

Step 5

Once tender, toss the roasted sweet potatoes with the onion mixture and cook, tossing, for 2-3 minutes. Stir in the almonds.

Step 6

Assemble the shaved vegetable salad: In a medium bowl, toss together the cucumber, tomatoes, carrot, lemon zest, mint, 1 tablespoon olive oil, a squeeze of lemon, and a pinch of salt and pepper. Toss to combine.

Step 7

Halve the pitas and spread with hummus, then fill with the sweet potato mixture. Serve the shaved vegetable salad to the side and enjoy!