Sweet Potato Flatbreads
with Roasted Grapes & Cashew Cheese
Sprouted grain flatbreads are topped with creamy garlic cashew cheese, juicy roasted grapes, and thin slices of sweet potato. Peppery arugula and tangy balsamic reduction add the finishing touch for a balanced, full-bodied flavor.
INGREDIENTS
- 1 sweet potato, thinly sliced into rounds
- 1 tsp dried thyme
- 4 oz red grapes
- 1 garlic clove, peeled and minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 flatbreads
- 2 oz baby arugula
- 2 tbsp balsamic glaze
- 1 tbsp + 1 tsp olive oil*
- 1 tbsp vegetable oil*
- *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.
INSTRUCTIONS
Preheat oven to 400°F. Combine sweet potato, thyme, 2 tsp vegetable oil, and a pinch of salt and pepper on one side 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. (4-serving meal: use 4 tsp vegetable oil, 2 tsp vegetable oil) (TIP: For the 4-serving meal, roast the sweet potatoes and grapes on separate baking sheets.)
Combine garlic, cashew cheese, and 1 tbsp olive oil in small bowl and whisk until smooth. (4-serving meal: use 2 tbsp olive oil)
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 and top with roasted sweet potatoes and grapes. Cut sweet potato flatbreads into quarters, top with arugula salad, and drizzle with balsamic glaze. Bon appetit! (4-serving meal: use 2 tsp olive oil)
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