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Nutty Spiced Sweet Potato Flatbreads with Turmeric and Pumpkin Seeds
Discover the wholesome goodness of Nutty Spiced Sweet Potato Flatbreads, packed with nutrients and flavor. Perfect for clean eating and wellness!
Step aside traditional breads; here comes a flatbread that's both nutritious and delicious! Our Nutty Spiced Sweet Potato Flatbreads are a unique take on homemade bread, combining the earthy richness of sweet potatoes with a blend of warm spices, turmeric, and crunchy pumpkin seeds. Packed with vitamins A and C, sweet potatoes are a powerhouse of nutrients, supporting immune health and providing a natural sweetness that complements the savory spices.
This flatbread recipe is perfect for those looking to integrate more whole foods into their diet without sacrificing flavor. The addition of turmeric not only adds a beautiful golden hue but also offers anti-inflammatory benefits. Paired with the crunch of pumpkin seeds, these flatbreads are a complete sensory delight. Whether you're dipping them in your favorite hummus or using them as a base for creative toppings, these flatbreads are a versatile addition to any meal.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6
Calories
320 kcal
per serving
Cuisine
Indian
Discover the wholesome goodness of Nutty Spiced Sweet Potato Flatbreads, packed with nutrients and flavor. Perfect for clean eating and wellness!
Ingredients
- • sweet potato: 1 large, about 1 cup mashed
- • whole wheat flour: 1 1/2 cups
- • almond flour: 1/2 cup
- • baking powder: 1 teaspoon
- • ground turmeric: 1 teaspoon
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • olive oil: 2 tablespoons
- • water: 1/4 cup
- • pumpkin seeds: 1/4 cup, roughly chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and bake for 30-40 minutes until tender. Allow to cool slightly, then peel and mash until smooth.
- 2 In a large bowl, combine whole wheat flour, almond flour, baking powder, ground turmeric, cumin, smoked paprika, salt, and black pepper. Mix well.
- 3 Add the mashed sweet potato, olive oil, and water to the dry ingredients. Stir until a dough forms. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.
- 4 Turn the dough onto a floured surface and knead for 2-3 minutes until smooth. Divide the dough into 6 equal pieces, flatten each into a round flatbread about 1/4 inch thick.
- 5 Heat a nonstick skillet over medium heat. Cook each flatbread for 2-3 minutes on each side until golden brown spots appear. Remove from heat and sprinkle with chopped pumpkin seeds while warm.
Serving Suggestions
- • These Nutty Spiced Sweet Potato Flatbreads are incredibly versatile and pair well with a variety of dishes. Serve them alongside a hearty lentil stew or use them as a base for a fresh, vibrant salad topped with mixed greens, cherry tomatoes, and a drizzle of balsamic glaze. For a refreshing contrast, pair these flatbreads with a light cucumber and mint yogurt dip. For a complete meal, consider topping your flatbreads with smashed avocado, a sprinkle of feta cheese, and a squeeze of lime. Alternatively, enjoy them with a bowl of homemade roasted red pepper hummus. For a beverage, a chilled glass of lemon-infused water or a soothing ginger tea complements the flavors beautifully.
Storage Tips
To store these flatbreads, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to a month. When ready to eat, reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
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