Rosemary Potato Flatbread

with White Bean Puree & Charred Broccoli

dinner

Beans/Legumes Leafy Greens Root Vegetables Italian Appetizer Dinner High-Protein Nut-Free Seasonal Menu Party Foods Quick and Easy Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
570
FAT
7g
CARBOHYDRATES
98g
PROTEIN
24g

MAIN INGREDIENTS

  1. 6 oz broccoli florets
  2. 6 oz Yukon gold potatoes
  3. 0.25 oz fresh rosemary
  4. 1 package cannellini beans
  5. 1 lemon
  6. 2 cloves garlic
  7. 2 radishes
  8. 4 oz Arcadian greens
  9. 2 flatbreads
  10. 1 tbsp vegetable oil*
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Food processor
  • Baking sheet

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Chop the broccoli into bite-sized pieces. Thinly slice the potatoes. Pick the rosemary leaves from their stems and mince the leaves. Add the broccoli and potatoes to a baking sheet and toss with 1 tbsp vegetable oil, rosemary, and a pinch of salt and pepper. Roast the vegetables until lightly browned, about 10 to 12 minutes.

2
Blend the hummus

Drain and rinse the cannellini beans. Peel the garlic. Halve the lemon. Add just half the cannellini beans, juice from half the lemon, garlic, 1 tbsp olive oil, 1 tsp salt, and a pinch of pepper to a food processor. Blend the white bean puree until smooth.

3
Prepare the salad

Thinly slice the radishes. Add the remaining cannellini beans, sliced radishes, and Arcadian greens to a large bowl, toss with the juice from the remaining lemon, 2 tsp olive oil, and a pinch of salt and pepper.

4
Bake the flatbread

Spread the white bean puree on the flatbreads. Top with a layer of crispy broccoli and potatoes. Place the flatbreads directly on the oven rack and bake until warmed through, about 3 to 5 minutes.

5
Serve

Cut the rosemary potato flatbreads into wedges and drizzle with just a touch of olive oil each. Serve with the salad. Mangia!