Prep the night before: bake the sweet potato at 425 degrees for 20-30 minutes, turning halfway through. When finished cooking, mash up the potato so it's nice and soft and easy to spread in the sandwiches the next day.

Dice and slice all your veggies, and place them along with the pita pocket, walnuts, and sweet potato in your lunch container.

When you're ready for lunch, break the pita in half, open it up, and scoop in the sweet potato. Top with veggies, hummus and walnuts, and enjoy!