Sweet Potato and Beet Veggie Flatbread
Prep time
Cook time
Total time
This Sweet Potato and Beet Veggie Flatbread is a great week-night dinner option! It comes together quickly, and is loaded with nutrition and flavor!
Recipe type: Dinner
Serves: 2
  • 2 flatbread pieces
  • ½ med-large sweet potato, sliced in ¼” pieces
  • 1 medium beet, thinly sliced
  • ⅓ large onion, thinly sliced
  • 1-2 cups spinach, loosely packed
  • 2 ounces freshly grated vegetarian parmesan cheese
  • pinch crushed red pepper
  • pinch pepper
  • pinch garlic powder
  1. Preheat oven to 400 degrees, spray baking sheet with coconut oil cooking spray, lay out sweet potatoes, beets, and onion slices in single layer and bake for 18 minutes or until cooked through.
  2. Meanwhile, grate fresh parmesan cheese.
  3. Once veggies have cooked, lay out both pieces of flatbread and layer cooked veggies along bottom half, top with spinach, and grated cheese, then sprinkle lightly with crushed red pepper, black pepper, and garlic powder.
  4. Optional: Add turkey breast deli meat and provolone cheese.
  5. Fold top half over bottom half, add to freshly greased baking sheet and bake for additional 7 minutes or until cheese has melted. Serve!
*The higher amount of sodium listed in the nutrition info is due to my selection of flatbread. It is high in fiber and protein, but also in sodium. If that is a concern, be sure to select a flatbread, pita, or naan bread that is lower in sodium.
Nutrition Information
Serving size: 1 flatbread Calories: 400 Fat: 10 Saturated fat: 3 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 76 Sugar: 13.2 Sodium: 845 Fiber: 17 Protein: 14 Cholesterol: 10
Recipe by Lemons and Basil at http://lemonsandbasil.com/sweet-potato-and-beet-veggie-flatbread/