2 or 4 Serving
Dinner
Pesto Flatbreads
with Rosemary Sweet Potatoes & Walnut Relish
INGREDIENTS
- 1 sweet potato, halved and cut into ¼-inch half moons
- 0.25 oz rosemary, leaves roughly chopped
- 1 garlic clove, peeled and minced
- 1/4 cup walnuts, chopped
- 1 tsp crushed Aleppo pepper
- 1 tbsp balsamic vinegar
- 2 flatbreads
- 1/4 cup vegan basil pesto
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~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
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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