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In recent years, the culinary world has seen a remarkable shift toward plant-based meals, with many individuals and families embracing the notion of eating more vegetables and whole foods. One dish that beautifully embodies this trend is the Sweet Potato & Kale Pesto Flatbreads. This vibrant recipe not only showcases the colors and flavors of seasonal produce but also packs a nutritional punch that can satisfy a variety of dietary preferences. These flatbreads are versatile enough to serve as a delightful appetizer, a filling main course, or an impressive sharing platter for gatherings.

Sweet Potato and Kale Pesto Flatbreads

Discover the vibrant flavors of Sweet Potato & Kale Pesto Flatbreads, a delicious and nutritious dish perfect for any occasion. Bursting with seasonal produce, these flatbreads are versatile enough to serve as appetizers, main courses, or sharing platters. Made with wholesome ingredients like sweet potatoes and kale, topped with homemade pesto, they're a plant-based delight. Ideal for gatherings or cozy dinners, this recipe will inspire you to embrace healthier eating while enjoying incredible taste. Get ready to delight your taste buds!
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Ingredients
  

For the flatbreads:

2 cups all-purpose flour (plus extra for dusting)

1 teaspoon salt

¾ cup warm water

1 tablespoon olive oil

For the sweet potato and kale pesto:

1 medium sweet potato, peeled and cubed

2 cups kale, stemmed and chopped

½ cup walnuts (or pine nuts)

2 cloves garlic

½ cup grated Parmesan cheese

⅓ cup olive oil

Juice of 1 lemon

Salt and pepper to taste

For toppings:

Crumbled feta cheese (optional)

Red pepper flakes (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Flatbreads:

    - In a large mixing bowl, combine the flour and salt.

      - Gradually add the warm water and olive oil, mixing until a dough forms.

        - Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.

          - Cover the dough with a damp cloth and let it rest for 30 minutes.

            Make the Sweet Potato and Kale Pesto:

              - While the dough is resting, steam the sweet potato cubes until tender, about 15 minutes.

                - In a pot of boiling salted water, blanch the kale for 2-3 minutes until bright green and tender. Drain and cool in ice water; then squeeze out excess moisture.

                  - In a food processor, combine the steamed sweet potato, blanched kale, walnuts, garlic, Parmesan cheese, lemon juice, salt, and pepper.

                    - Pulse until smooth, then slowly add the olive oil while blending until the pesto reaches your desired consistency. Taste and adjust seasoning if necessary.

                      Cook the Flatbreads:

                        - Divide the rested dough into 4 equal portions.

                          - On a floured surface, roll each portion into a thin circle or oval (about ¼ inch thick).

                            - Heat a skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes on each side until lightly golden and cooked through.

                              Assemble the Flatbreads:

                                - Spread a generous layer of the sweet potato and kale pesto over each warm flatbread.

                                  - Optionally, sprinkle with crumbled feta cheese and red pepper flakes for a little heat.

                                    - Garnish with fresh basil leaves before serving.

                                      Serve:

                                        - Cut the flatbreads into wedges and serve warm as a delicious appetizer or main dish!

                                          Prep Time, Total Time, Servings: 25 mins | 1 hr | 4 servings