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Sweet Potato & Kale Pesto Flatbreads are not just a meal; they are an experience that beautifully showcases the harmony of wholesome ingredients. This recipe marries the natural sweetness of roasted sweet potatoes with the earthy depth of kale and the vibrant zest of basil pesto. Ideal for a quick weeknight dinner or as an impressive appetizer at gatherings, these flatbreads cater to a variety of taste preferences while also providing a bounty of nutritional benefits.

Sweet Potato and Kale Pesto Flatbreads

Discover the amazing flavors of Sweet Potato & Kale Pesto Flatbreads, a delicious and healthy recipe that combines roasted sweet potatoes, nutrient-rich kale, and vibrant basil pesto. Perfect for a quick weeknight meal or as an appetizer, these flatbreads are packed with vitamins and antioxidants. This recipe guides you through the step-by-step preparation, tips for creative variations, and serving suggestions that make every bite a wholesome delight. Enjoy this nutritious dish that celebrates fresh ingredients and caters to various dietary preferences.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup kale, stems removed and roughly chopped

1/2 cup fresh basil leaves

1/4 cup walnuts (toasted)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/3 cup extra virgin olive oil

2 cloves garlic, minced

Salt and pepper, to taste

4 store-bought or homemade flatbreads

Optional toppings: crumbled feta cheese, cherry tomatoes, or black olives

Instructions
 

Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until they are tender and slightly caramelized. Turn halfway through baking for even cooking.

    Blanch Kale: While the sweet potatoes are roasting, bring a pot of water to a boil. Add the chopped kale and blanch for about 2-3 minutes until it turns bright green. Drain and immediately transfer to an ice bath to stop the cooking process. Once cool, drain again and squeeze out excess water.

      Make the Pesto: In a food processor, combine the blanched kale, fresh basil, toasted walnuts, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper. Pulse until combined. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning as needed.

        Assemble Flatbreads: Preheat a grill pan or skillet over medium heat. Spread a generous layer of kale pesto over each flatbread. Top with roasted sweet potatoes, and add any optional toppings you prefer, like crumbled feta cheese or sliced cherry tomatoes.

          Toast Flatbreads: Place the decorated flatbreads in the hot skillet or grill pan and toast for about 4-5 minutes on each side until the flatbreads are warm and slightly crispy. You can cover them with a lid to help heat them through.

            Serve: Cut the flatbreads into wedges and serve warm. Drizzle with extra olive oil or a sprinkle of cheese if desired.

              Prep Time, Total Time, Servings: 15 mins | 55 mins | 4 servings