This is so good guys, and it is also… vegan! I am trying so hard to incorporate more plant-based meals into our diet. I am getting so inspired with delicious ideas for quinoa, cauliflower and chickpeas lately I think there will be many vegan posts in the future! This flatbread is better than many pizzas I’ve had- it has all the layers and interest to make it something I would choose over pepperoni and cheese, any day. It is hearty and satisfying and the flavor combo is unbeatable. Enjoy!
Sweet Potato + Black Bean Avocado Flatbread
Ingredients
- 3 medium sweet potatoes, peeled and quartered
- olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- kosher salt, to taste
- 4 flatbread
- 1 1/2 cups black beans, cooked
- 2 limes, juiced
- 1/4 cup tahini paste
- 2 avocados, sliced
Directions
- Preheat oven to 400 degrees. Line sheet pan with parchment paper and coat bottom with olive oil. Place sweet potato chunks on pan and roast until fork-tender (about 45 mins) Set potatoes aside to cool slightly, then mash in a bowl with cumin, chili powder and salt.
- Place flatbread on the baking sheet and bake about 7 mins, until golden brown. Remove and set aside.
- Toss black beans with lime juice and a drizzle of olive oil and pinch of kosher salt.
- Whisk tahini paste with water until consistency is good for drizzling
- On toasted flatbreads, spread a scoop of mashed sweet potatoes, a scoop of black beans and a few slices of avocado. Drizzle tahini sauce over top. I added come chopped kale, as well. Serve!