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BBQ Corn Flatbreads with Arugula & Crispy Onions
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2 or 4 Serving Dinner

BBQ Corn Flatbreads

with Arugula & Crispy Onions

Fragrantly spiced BBQ sauce adds depth and complexity to this simple supper. Crispy, crunchy onions and peppery arugula complement chewy, sprouted grain flatbreads and tender, sweet corn for a satiating, hearty, high-protein dinner.

Tags: High-Protein <600 Calories Nut-Free Less Prep
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
460
FAT
11g
CARBOHYDRATES
75g
PROTEIN
16g

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INGREDIENTS

  1. 2 flatbreads
  2. 1/4 cup Bali BBQ Sauce
  3. 1 ear of corn, husked and kernels cut off the cob
  4. 2 scallions, trimmed and thinly sliced
  5. 2 oz baby arugula
  6. 2 tbsp seasoned rice vinegar
  7. 2 tbsp crispy onions
  8. 1 tbsp olive oil*
  9. 1 tsp vegetable oil*
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Baking sheet
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
460
FAT
11g
CARBOHYDRATES
75g
PROTEIN
16g

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INSTRUCTIONS

1
Toast the flatbreads

Preheat oven to 450°F. Place flatbreads on baking sheet and toast until warmed through and lightly crisped, about 2 minutes.

2
Top and bake the flatbread

Flip flatbreads over, brush each with ½ tsp vegetable oil, and spread evenly with BBQ sauce. Top with corn, scallions, and a pinch of salt and pepper. Return to oven and bake until crust is browned, 3 to 5 minutes.

3
Serve

Combine arugula, rice vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss. Cut flatbreads into quarters and top with arugula salad and crispy onions. Enjoy! (4-servings: use 2 tbsp olive oil)

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