So, a bit of an interesting story on this Sweet Potato and Beet Veggie Flatbread. I got an email earlier this summer from a producer for RFD-TV‘s show “Country Women”. The show is sort of a cross between a morning show and feature magazine, except it’s pre-taped then aired in primetime. They profile inspiring {their term, not mine} ‘country women,’ and bring musicians, chefs, craft experts, etc. into their studio in Nashville for filming. Each segment is about 4 minutes long, shot live-to-tape, and involves the guest {me, in this case} walking the host through whatever they’re sharing with the viewers.
My initial thought was, no way, definitely not filming material.
But the more I thought on it, the more it sounded like it could be fun. Being that the show is “Country Women”, they asked that I think along the lines of farm-to-table, rural, or comfort food type recipes. Farm-to-table? Perfect. Easy.
Or so I thought. Come to find out, the studio doesn’t actually have a kitchen, since many of the segments don’t require one. No biggie for the fashions gals or DIY crafters, but for a food blogger, it created a challenge. BUT, I was able to borrow a toaster oven, cook the veggies from home before hand, then assemble and finish baking them in the studio. In my head, I kept thinking “the cheese has to be fresh, hot, and bubbly for the camera!” Ha!
In the end, the cheese was hot, the toaster oven worked perfect, and I had a great time! We don’t actually have the channel RFD-TV, so truthfully, I’ll likely never see the segment, but it was fun to do something a little out of my comfort zone and I met a lot of great people in the process.
Now, let’s talk a bit more about this Sweet Potato and Beet Veggie Flatbread. It’s truly become a weekly favorite of mine. It’s not only quick and easy to make, but it can be easily adapted to fit different taste preferences in the house. I typically add smoked turkey meat to Josh’s, along with a little extra cheese, while loading up on extra veggies for mine. And little man loves it as well, although he’s such a great eater, there’s not much he doesn’t like!
The sweet potatoes and beets are the “meat” of the sandwich, while the onions and cheese help bring in a ton of flavor, along with a little garlic powder and crushed red pepper or chipotle seasoning. I used freshly grated Parmesan cheese for the recipe, but aged white cheddar or a smoked gouda would be wonderful as well! As for the flatbread, this one has 12 grams of fiber and 6 grams of protein, however it does have more sodium than some, so be sure to select a flatbread, pita, or naan bread that best suits your dietary needs!
Sweet Potato and Beet Veggie Flatbread
Ingredients
- 2 flatbread pieces
- 1/2 med-large sweet potato sliced in 1/4” pieces
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 medium beet thinly sliced</span>
- 1/3 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
Instructions
- 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.
- Meanwhile, grate fresh parmesan cheese.
- 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.
- Optional: Add turkey breast deli meat and provolone cheese.
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>Fold top half over bottom half, add to freshly greased baking sheet and bake for additional 7 minutes or until cheese has melted. Serve!</span>
Notes
Nutrition