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Spiced Sweet Potato and Lentil Flatbreads: A Nutritious Twist on Homemade Bread
Elevate your bread game with spiced sweet potato and lentil flatbreads. Rich in fiber and protein, these vegan delights are perfect for any meal.
Welcome to a whole new world of homemade bread with our Spiced Sweet Potato and Lentil Flatbreads. This unique recipe combines the earthy sweetness of sweet potatoes with nutrient-packed lentils, creating a flatbread that is both delicious and nourishing. These flatbreads are a fantastic way to incorporate more plant-based ingredients into your meals, offering a substantial amount of fiber, protein, and essential vitamins.
Unlike traditional breads that rely heavily on refined flours, our flatbreads use whole ingredients that are naturally gluten-free and vegan, making them suitable for a wide range of dietary preferences. The addition of warming spices not only enhances the flavor but also adds a touch of exotic flair, reminding us of the vibrant culinary traditions of Southeast Asia. Whether you're looking for a healthy bread alternative or simply want to try something new, these flatbreads are sure to delight your taste buds.
Recipe Overview
🌱 Vegan
🌾 Gluten Free
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
320 kcal
per serving
Cuisine
Mexican
Elevate your bread game with spiced sweet potato and lentil flatbreads. Rich in fiber and protein, these vegan delights are perfect for any meal.
Ingredients
- • sweet potato: 2 medium, peeled and cubed
- • red lentils: 1 cup, rinsed
- • water: 2 cups
- • chickpea flour: 1 cup
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • turmeric: 1/2 teaspoon
- • salt: 1 teaspoon
- • olive oil: 2 tablespoons
- • fresh cilantro: 1/4 cup, chopped
- • lemon juice: 1 tablespoon
Instructions
- 1 Begin by boiling the sweet potato cubes and red lentils together in a medium pot with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 15 minutes until both the lentils and sweet potatoes are tender.
- 2 Drain any excess water and transfer the sweet potato and lentil mixture to a large bowl. Mash until smooth, then let it cool slightly. Preheat your air fryer to 375°F (190°C) to prepare for cooking the flatbreads.
- 3 Stir in the chickpea flour, ground cumin, ground coriander, turmeric, and salt until a thick, dough-like consistency forms. Add olive oil, fresh cilantro, and lemon juice, mixing well to incorporate all ingredients uniformly.
- 4 Divide the dough into 8 equal portions and flatten each into a thin round, about 1/4-inch thick. Place one or two flatbreads at a time into the preheated air fryer, cooking for about 5 minutes on each side until golden and firm.
- 5 Repeat the cooking process for all flatbreads, keeping the cooked ones warm in a clean kitchen towel. Serve immediately for the best texture and flavor.
Serving Suggestions
- • These Spiced Sweet Potato and Lentil Flatbreads pair beautifully with a variety of healthy toppings. Try them with a dollop of hummus and roasted vegetables for a satisfying meal, or serve alongside a fresh green salad with a tangy vinaigrette. For a heartier option, use the flatbreads as a base for a plant-based wrap filled with avocado, greens, and a sprinkle of seeds. A refreshing beverage like a cucumber mint cooler or a herbal iced tea would complement the spices perfectly, enhancing the overall dining experience.
Storage Tips
Store any leftover flatbreads in an airtight container in the refrigerator for up to 3 days. To maintain their texture, reheat them briefly in the air fryer or on a dry skillet over medium heat before serving. For longer storage, freeze the flatbreads by placing them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. Reheat directly from frozen when ready to enjoy, ensuring they are warmed through and crispy.
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