Recipes

Kale and Sweet Potato Grilled Flatbread

June 1, 2016

k+spflatbread

I was teaching a cooking class recently and one of the students asked “what is your favorite food to cook?”. Funny you ask because I was just thinking the other day, “do I have a favorite dish?” Usually I don’t but summer time is the most inspiring to me and I just love using the freshest ingredients I can find. So, right now, my favorite dish to make is flatbreads. In my mind it’s like a salad on a fluffy piece of bread and that combo equals heaven! On this flatbread, I combined my favorite things: kale, sweet potatoes, onions, and a little bit of carbohydrate (in the form of dough).

You really can’t go wrong with a flatbread if you can get the dough right. This dough recipe is really simple and doesn’t take days to make. You can cook this in the oven but I prefer to put it straight on the grill for those lovely grill marks and a little extra crunch.

Kale and Sweet Potato Grilled Flatbread

Serving Size: 2-4

Kale and Sweet Potato Grilled Flatbread

Ingredients

  • dough:
  • 2 ½ cups unbleached all purpose flour
  • 1 packet instant dry yeast
  • 2 tsp raw sugar
  • 1 cup warm water
  • 1 tbsp olive oil
  • 1 tsp salt
  • toppings:
  • 8 kale stalks, chopped
  • 1 sweet potato, cubed
  • ½ red onion, sliced
  • 2 garlic cloves, minced
  • 2 sprigs fresh oregano
  • 1 tbsp olive oil
  • salt+pepper

Instructions

  1. In a small bowl mix yeast, sugar, and warm water. Stir and allow to sit for about 5 minutes or until bubbles form. Using a stand mixer fitted with the hook attachment, mix the flour and water mixture on medium speed, add ½ olive oil. Allow to mix until dough ball has formed. Remove dough and drizzle bowl with remaining oil, then place dough back in oiled bowl. Cover with a towel and set aside and let rise.
  2. After an hour, remove dough, divide into two balls and roll each onto floured surface until about ¼ inch thick. Place rolled dough on grill, heated to medium-high. Cook on each side for about 1-2 minutes or until grill marks are shown.
  3. In a sauté pan, cook sweet potatoes with olive oil over medium heat, stirring every so often. Add onions and garlic, cook for 7 minutes more. Lastly, add kale and salt and pepper. Continue to cook for 5 minutes and remove from heat. Top each flatbread with kale mixture, sprinkle with oregano, serve immediately.
http://ahappyhealthyheart.com/kale-and-sweet-potato-grilled-flatbread/

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.