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Home > Recipes > Vegan Flatbread With Sweet Potato
Author:

Kevin Curry

Vegan Flatbread With Sweet Potato

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Today we have a healthy and easy vegan homemade flatbread recipe. Enjoy our video and see a list of ingredients below.

Here is another variation of the popular 3-ingredient flatbread recipe that you may like. Also if you love pita bread we have an easy and delicious avocado stuffed pita salad recipe.

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Vegan Flatbread With Sweet Potato

Ingredients for 8 pieces of flatbread

* Optional Substitution Note

Serving size: 1/4 cup of batter
  • 150g cooked sweet potato
  • 1 cup full fat coconut milk
  • 1/2 cup + 1 heaping tablespoon (or 63g) super fine almond flour
    • Substitute: coconut flour
  • 3/4 cup arrowroot powder/flour
    • Substitute: tapioca flour or cornstarch
  • pinch of sea salt
  • Optional ingredients
    • dried chives OR fresh ground cinnamon

Steps

Step 1

Peel a raw sweet potato then chop it into large chunks, then place in a pot of boiling water. Boil for about 15 minutes or until soft. Set the pieces aside to cool.

Step 2

Place the cooled, measured sweet potato into a blender along with coconut milk. Blend until smooth.

Step 3

In a bowl, mix together almond flour, arrowroot flour and a pinch of sea salt.   Then pour in the sweet potato batter and mix together in a bowl in a spatula until smooth.  Note: It should be the consistency of pancake batter, thick and loose. If the batter is too thick, add single tablespoons of full-fat coconut milk to thin it out. If it is too thin/loose, add single tablespoons of almond flour AND arrowroot flour to thicken it (meaning, if you add a tablespoon of almond flour, also add a tablespoon of arrowroot).

Step 4

Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/4 cup of the batter in the middle of the skillet, and use the bottom of the measuring cup to spread the batter out in the pan some. Allow the flatbread to cook and become firm, about 3 minutes, or until the outer edges turn slightly brown but NOT crispy. If it’s crispy then you either have too much oil in the skillet and/or the heat is too high. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. Once the other side has cooked, then flip it over one last time and allow the flatbread to rise in the middle. Once it rises, remove from the skillet. Repeat for each piece.

Step 5

Set the flat breads on a cooling rack to cool and become more firm. For meal prep, allow these to completely cool, then wrap them individually in nonstick foil or plastic wrap for storage in the fridge. They should last about 6 to 7 days in the fridge.

Step 6

Enjoy with your favorite low-calorie topping or lean protein.

Vegan Flatbread With Sweet Potato

Kevin Curry


Prep 15min
Cook 5min
Total 20min

Category Vegan
Calories 150

Serving size: 1/4 cup of batter
  • 150g cooked sweet potato
  • 1 cup full fat coconut milk
  • 1/2 cup + 1 heaping tablespoon (or 63g) super fine almond flour
    • Substitute: coconut flour
  • 3/4 cup arrowroot powder/flour
    • Substitute: tapioca flour or cornstarch
  • pinch of sea salt
  • Optional ingredients
    • dried chives OR fresh ground cinnamon

  1. Peel a raw sweet potato then chop it into large chunks, then place in a pot of boiling water. Boil for about 15 minutes or until soft. Set the pieces aside to cool.

  2. Place the cooled, measured sweet potato into a blender along with coconut milk. Blend until smooth.

  3. In a bowl, mix together almond flour, arrowroot flour and a pinch of sea salt.   Then pour in the sweet potato batter and mix together in a bowl in a spatula until smooth.  Note: It should be the consistency of pancake batter, thick and loose. If the batter is too thick, add single tablespoons of full-fat coconut milk to thin it out. If it is too thin/loose, add single tablespoons of almond flour AND arrowroot flour to thicken it (meaning, if you add a tablespoon of almond flour, also add a tablespoon of arrowroot).

  4. Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/4 cup of the batter in the middle of the skillet, and use the bottom of the measuring cup to spread the batter out in the pan some. Allow the flatbread to cook and become firm, about 3 minutes, or until the outer edges turn slightly brown but NOT crispy. If it’s crispy then you either have too much oil in the skillet and/or the heat is too high. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown. Once the other side has cooked, then flip it over one last time and allow the flatbread to rise in the middle. Once it rises, remove from the skillet. Repeat for each piece.

  5. Set the flat breads on a cooling rack to cool and become more firm. For meal prep, allow these to completely cool, then wrap them individually in nonstick foil or plastic wrap for storage in the fridge. They should last about 6 to 7 days in the fridge.

  6. Enjoy with your favorite low-calorie topping or lean protein.


Nutrition per serving

Calories150cal
Protein2g
Fats9g
Carbs17g
Fiber2g
Sugar2g
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Details

Prep 15min
Cook 5min
Total 20min

Nutrition per serving

Calories150cal
Protein2g
Fats9g
Carbs17g
Fiber2g
Sugar2g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!