Sweet Potato + Black Bean Avocado Flatbread

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

  • Servings: 4
  • Difficulty: easy
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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

  1. 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.
  2. Place flatbread on the baking sheet and bake about 7 mins, until golden brown. Remove and set aside.
  3. Toss black beans with lime juice and a drizzle of olive oil and pinch of kosher salt.
  4. Whisk tahini paste with water until consistency is good for drizzling
  5. 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!

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