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Pesto Flatbreads with Rosemary Sweet Potatoes & Walnut Relish
2 or 4 Serving Dinner

Pesto Flatbreads

with Rosemary Sweet Potatoes & Walnut Relish

Tags: High-Protein Soy-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
630
FAT
35g
CARBOHYDRATES
77g
PROTEIN
20g

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INGREDIENTS

  1. 1 sweet potato, halved and cut into ¼-inch half moons
  2. 0.25 oz rosemary, leaves roughly chopped
  3. 1 garlic clove, peeled and minced
  4. 1/4 cup walnuts, chopped
  5. 1 tsp crushed Aleppo pepper
  6. 1 tbsp balsamic vinegar
  7. 2 flatbreads
  8. 1/4 cup vegan basil pesto
  9. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  10. 2 tbsp olive oil*
  11. Salt and 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: tree nut (cashew, pinenut, walnut), wheat. May contain sesame.
Tools: Baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
630
FAT
35g
CARBOHYDRATES
77g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the rosemary sweet potatoes

Preheat oven to 450°F. Combine sweet potato, rosemary, garlic, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until sweet potatoes are browned and tender, 10 to 12 minutes, flipping halfway through cooking. (4-serving meal: use 2 tbsp olive oil).

2
Make the walnut relish

Stir together walnuts, Aleppo pepper, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in small bowl. (4-serving meal: use 2 tbsp olive oil).

3
Toast the flatbreads

Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Transfer to clean work surface and spread pesto evenly between flatbreads.

4
Serve

Top pesto flatbreads with roasted sweet potatoes and dollop with cashew cheese. Cut into quarters, transfer to plates, and top with walnut relish. Dig in!

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