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To begin crafting your Sweet Potato and Kale Pesto Flatbreads, you'll need to prepare the dough, which forms the base of this delightful dish.

Sweet Potato and Kale Pesto Flatbreads

Discover the vibrant and nutritious flavors of Sweet Potato and Kale Pesto Flatbreads. This innovative recipe combines the natural sweetness of sweet potatoes with the earthy goodness of kale, all wrapped in warm homemade flatbreads. Not only are these flatbreads delicious, but they are also packed with essential nutrients, making them a fantastic choice for lunch, dinner, or appetizers. Follow our step-by-step guide to create this wholesome dish that celebrates healthy ingredients and culinary creativity. Perfect for various dietary preferences, it’s a meal that's sure to please everyone!
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Ingredients
  

For the Flatbreads:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup warm water

2 tablespoons olive oil

For the Sweet Potato and Kale Pesto:

1 medium sweet potato, peeled and cubed

2 cups fresh kale, stems removed

½ cup walnuts, toasted

1 garlic clove

½ cup Parmesan cheese, grated (or nutritional yeast for a vegan version)

½ cup olive oil

½ lemon, juiced

Salt and pepper to taste

For Toppings:

Cherry tomatoes, halved

Feta cheese, crumbled (optional for non-vegans)

Red chili flakes (optional)

Instructions
 

Prepare the Sweet Potato: In a pot of boiling salted water, cook the sweet potato cubes until tender, about 10-12 minutes. Drain and let cool slightly.

    Make the Pesto: In a food processor, combine the cooked sweet potato, kale, toasted walnuts, garlic, Parmesan cheese, lemon juice, salt, and pepper. With the processor running, slowly drizzle in the olive oil until a smooth paste forms. Taste and adjust seasoning if necessary.

      Prepare the Flatbreads: In a mixing bowl, whisk together the flour, baking powder, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead in the bowl for about 2-3 minutes until smooth. Cover with a clean towel and let it rest for about 15 minutes.

        Roll Out the Flatbreads: Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a flat circle about 6-8 inches in diameter.

          Cook the Flatbreads: Heat a skillet or griddle over medium-high heat. Cook each flatbread for about 2-3 minutes on one side until it puffs up and gets golden brown spots. Flip and cook for another 1-2 minutes on the other side. Repeat with all dough pieces.

            Assemble the Flatbreads: Spread a generous amount of sweet potato and kale pesto over each flatbread. Top with cherry tomato halves and a sprinkling of feta cheese, if desired.

              Serve: Drizzle with olive oil, sprinkle with red chili flakes for an extra kick, and slice into wedges for serving. Enjoy warm!

                Prep Time, Total Time, Servings: 30 minutes | 40 minutes | 4 servings