Cooking Instructions

• Preheat oven to 400 degrees.
• Combine the sweet potato, egg, almond flour, coconut flour, ginger, cumin, and salt in a large bowl. Mix well.
• Scoop sweet potato mixture on a parchment-lined baking sheet and spread into a thin base (roughly ¼″ thick).
• Bake for 35 minutes, until edges start to brown slightly and the center is fully cooked. Turn oven down to 375 degrees.
• Remove the sweet potato flatbread from the oven and let cool slightly.
• As the sweet potato flatbread is baking, combine the almond butter, water, rice vinegar, and lime juice. Once the sweet potato flatbread has cooled slightly, spread the almond butter dressing on top of the flatbread.
• Next, add all the toppings – sliced chicken breast, grated carrot, sliced red pepper, and fresh cilantro. Use a pastry or basting brush to lightly coat the top of the flatbread and toppings with olive oil.
• Bake for roughly 10 minutes, until peppers are soft.
• Serve immediately. Garnish with more fresh cilantro and drizzle any remaining almond butter dressing on the top if desired.