Skip to main content
Sweet Potato Flatbread with Roasted Grapes & Cashew Cheese
2 Serving Dinner

Sweet Potato Flatbread

with Roasted Grapes & Cashew Cheese

Tags: <600 Calories, Chef's Choice, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
17g
CARBOHYDRATES
93g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. ¼ oz fresh thyme
  2. 1 sweet potato
  3. 4 oz red grapes
  4. 1 garlic clove
  5. 2 oz Treeline® Herb & Garlic Cashew Cheese
  6. 2 multigrain flatbreads
  7. 4 oz baby arugula
  8. 2 tbsp balsamic vinegar
  9. 1 tbsp vegetable oil*
  10. 1 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: wheat, soy, tree nut (cashew)
Tools: Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
17g
CARBOHYDRATES
93g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the sweet potato

Preheat the oven to 400°F. Remove thyme leaves from the stems. Thinly slice sweet potato into rounds, each about ¼ inch thick. Transfer sliced sweet potato to one side of a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Sprinkle with thyme leaves and roast until tender, 18 to 20 minutes.

2
Prepare the grapes

Pick red grapes from the stems. When sweet potatoes are halfway done, remove baking sheet from the oven, add red grapes to the empty side, and drizzle with 1 tsp vegetable oil. Return baking sheet to oven and roast until grapes are softened and begin to burst, 8 to 10 minutes.

3
Prepare the garlic cashew cheese

Peel and mince the garlic. Add minced garlic, cashew cheese and 1 tbsp olive oil to a small bowl. Whisk the garlic cashew cheese until smooth.

4
Serve

Toast multigrain flatbreads in the oven for 3 to 4 minutes. Add baby arugula, balsamic vinegar, 1 tsp olive oil, and a pinch of salt and pepper to a medium bowl, and toss to combine. Spread garlic cashew cheese on the toasted multigrain flatbreads and add the roasted sweet potatoes and grapes. Cut the sweet potato flatbread with roasted grapes and cashew cheese into wedges and top with arugula salad. Enjoy!

SIMILAR RECIPES