Sweet Potato Flatbread

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.

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.

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.

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!