Preheat oven to 400°F. Combine sweet potato, thyme, 2 tsp vegetable oil, and a pinch of salt and pepper on one side of baking sheet and toss. Roast for 10 minutes. Add grapes to other side of baking sheet and drizzle with 1 tsp vegetable oil. Continue to roast until potatoes are tender and grapes are softened and beginning to burst, 8 to 10 minutes.

Combine garlic, cashew cheese, and 1 tbsp water in small bowl and whisk until smooth.

Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Combine arugula, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss arugula salad. Spread garlic cashew cheese on toasted flatbreads. Top with roasted sweet potatoes and grapes. Cut sweet potato flatbreads into quarters, top with arugula salad, and drizzle with balsamic glaze. Bon appétit!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.