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Sweet Potato and Beet Veggie Flatbread
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5 from 1 vote

Sweet Potato and Beet Veggie Flatbread

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: beets, flatbread, pizza, sweet potatoes, veggies
Servings: 2
Calories: 400kcal
Author: Kaylee Pauley

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

*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

Serving: 1g | Calories: 400kcal | Carbohydrates: 76g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 845mg | Fiber: 17g | Sugar: 13.2g