Sweet Potato and Beet Veggie Flatbread

This Sweet Potato and Beet Veggie Flatbread is a great week-night dinner option! It comes together quickly, and is loaded with nutrition and flavor!

Total Time

35min

5.0

4 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

2 pieces

Flatbread

•

1/2

Medium Sweet Potato , sliced

•

Medium Beet , thinly sliced

•

1/3

Large Onion , thinly sliced

•

1 cup

Fresh Spinach , loosely packed

•

1/2 cup

Vegetarian Parmesan Cheese , freshly grated

•

1 pinch

Crushed Red Pepper Flakes

•

1 pinch

Ground Black Pepper

•

1 pinch

Simply Organic Garlic Powder

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Spray baking sheet with coconut oil cooking spray

Slice the Sweet Potato (1/2) into 1/4-inch pieces. Thinly slice the Beet (1) and Onion (1/3) .

Lay out sweet potatoes, beets, and onion slices in single layer and bake for 18 minutes or until cooked through.

Meanwhile, grate Vegetarian Parmesan Cheese (1/2 cup) .

Once veggies have cooked, lay out both pieces of Flatbread (2 pieces) and layer cooked veggies along bottom half, top with Fresh Spinach (1 cup) and grated cheese, then sprinkle lightly with Crushed Red Pepper Flakes (1 pinch) , Ground Black Pepper (1 pinch) , and Simply Organic Garlic Powder (1 pinch) .

Fold top half over bottom half, add to freshly greased baking sheet and bake for an additional 7 minutes or until cheese has melted. Serve and enjoy!

Nutrition Per Serving

CALORIES

283

FAT

10.3 g

PROTEIN

20.6 g

CARBS

29.7 g