Sweet Potato and Kale Paleo Flatbread

Paleo Vegetable flatbread

Before Fall is officially over- we need to create all the autumn-inspired meals we can! However, when creating a recipe (especially a healthy one) it can be tough when family gets together. For my family - they range from Paleo pescatarian, to just gluten-free, to anti fish, to eating anything unhealthy, to my grandma’s –"anything burnt tastes great" taste buds. So it is often a major challenge to cook for this crew! 

I am not much of a recipe person. I do love to cook but I prefer to create, rather than follow a list of ingredients. So this concoction was sort of a trial and error experiment but I think it actually turned out well. It is Paleo, Gluten Free, Dairy Free, Soy Free but not taste free! Let me know what you think!


Simple Mills Artisan Bread Mix

2 Eggs

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Olive Oil

1 cup diced butternut squash

1 cup of diced mixed sweet potato (I bought a frozen mixed bag)

2 cups of chopped kale

2 handfuls of dried cranberries

sprinkling of Kite Hill vegan ricotta cheese

optional drizzle of honey


Preheat oven to 350

(then follow the bread mix ingredients) 

Prep the bread according to Simple Mills box instructions.

Warm a medium sized sauté pan with 1 tsp of coconut oil

Dice the squash and mixed sweet potato...


Just a note: I chose to buy a frozen bag of mixed sweet potato so that it would be slightly firm when I cut them. So I warmed the sweet potatoes enough to dice them

Roughly chop the Kale.


Throw all three (squash, sweet potato and Kale) into the sauté pan on medium heat. Heat until the kale shrinks in size and the sweet potato is softer. (approx. 5 min)

Throw in the 2 handfuls of cranberries at the end. Saute for 2 -3 minutes.

Kale and sweet potatoes

Pour the mixture into a serving bowl to top on individual slices of bread with crumbled Kite Hill Ricotta


Spread the mixture on the bread sprinkle the top with the vegan ricotta and drizzle it with a little honey.