Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Slice sweet potatoes into 1/4-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil, 1 tsp harissa powder (2 tsp for 4 servings), and a pinch of salt and pepper. Roast on middle rack, flipping halfway through, until tender, about 20 minutes.

Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve cucumber lengthwise, then slice into thin half-moons. Pick and roughly chop fronds from dill until you have 2 tsp (4 tsp for 4 servings). Halve, pit, and peel avocado, then thinly slice.

In a small bowl, combine mayonnaise, a pinch of garlic, and a pinch of harissa powder. Taste and add more garlic and harissa powder, if desired. Season with salt and pepper.

In a medium bowl, toss cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper.

Cut pitas in half and place on a second baking sheet. Once sweet potatoes have roasted about 18 minutes, add pitas to top rack. Toast until warmed through, 2-3 minutes (they should still be soft and flexible). TIP: For 2 servings, if there’s room, you can place pitas on same baking sheet as sweet potatoes.

Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, a few pepitas, and a small amount of cucumber salad. Divide stuffed pitas between plates. Add remaining cucumber salad to the side and sprinkle with remaining pepitas.