Root Vegetable Flatbread

Beets and Sweets Flatbreads

What you need

2 sweet potatoes
2 beets
Small bunch of broccolini, chopped into bite-size chunks
1 can of cannellini beans, drained (or other white beans)
1/2 red onion, diced
3 cloves of garlic, minced
Olive oil
Salt
Pepper
Sauce of your choice (pesto, red sauce, or garlic, rosemary, and olive oil are our go-to's)
2 frozen cauliflower crusts (we like Caulipower’s “all about the base” or Trader Joe's cauliflower crusts)

Directions

Preheat oven to 425.

Cut sweet potatoes and beets into bite-sized pieces. Toss with olive oil, a pinch of salt and pepper. Spread over 2 sheet pans and roast until fork tender (~30 - 45 mins)** Add the broccolini for the last 10 mins of roasting.

While veggies are roasting, saute onion, beans and garlic until fragrant and onion is soft.

Once veggies are done, assemble the flatbread! Place crusts on the baking sheet and spread sauce over both crusts. Top with beans and onion mixture, then add roasted veggies and finish with broccolini

Put the flatbreads in the oven to cook for 12~ mins (until crusts are cooked). Take them out and enjoy!

**Cooking time may vary between sweet potatoes and beets. If needed, take out sweet potatoes and let beets finish roasting