My boyfriend cooked me this Purple Carrot dish the other night and it’s now one of my favorites! I love pizza and flatbread, and am always looking for a different recipe to switch things up. This hit the spot and I would have never been able to tell that it was made with beans! Use this link and the Live Lean discount code of “LiveLean” for $30 off your 1st box of meals!
- 1 garlic clove
- 1 lemon
- 8 mini sweet peppers
- 13.4 oz cannellini beans
- 1 oz balsamic glaze
- 2 multigrain flatbreads
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 oz vegan pesto
- 2 tbsp olive oil
- Salt and pepper
Quarter the shallot. Peel and mince the garlic. Halve and juice the lemon. Halve the mini sweet peppers and remove the seeds and stems. Drain and rinse the cannellini beans.
Set the broiler to high. Add quartered shallot, halved peppers, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Broil until shallots are soft and peppers are browned at the edges, 8 to 10 minutes. Remove roasted vegetables from the oven and drizzle with balsamic glaze. Toss the agrodolce peppers to coat. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.
Add minced garlic, lemon juice, beans,1 tbsp olive oil, 1 tbsp water, and a pinch of salt to a food processor. Purée until smooth, 2 to 3 minutes.
Toast flatbreads for 1 to 2 minutes, flip, and broil for another 1 to 2 minutes. Spread cannellini bean purée on the flatbreads and cut flatbread into quarters. Top with agrodolce peppers, cashew cheese, and pesto. Dig in! TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.