Balsamic Onion and Ricotta Flatbreads
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Balsamic Onion and Ricotta Flatbreads

Balsamic Onion and Ricotta Flatbreads

with Beyond Meat®, Garlic-Roasted Zucchini and Green Salad

This veggie-loaded flatbread with Beyond Meat® is so filling and delicious, you won't miss the meat. Golden and garlicky zucchini, creamy ricotta as well tangy caramelized onions are all here for your veggielicious dinner that does not skimp on flavour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

1 unit(s)

Yellow Onion

1 unit(s)


113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Garlic Puree

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Beyond Meat®

2 unit(s)


(Contains Milk, Soy, Wheat)

Not included in your delivery

2 tbsp


(Contains Milk)

1.25 tsp


2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories950 kcal
Fat53 g
Saturated Fat17 g
Carbohydrate86 g
Sugar19 g
Dietary Fiber8 g
Protein41 g
Cholesterol50 mg
Sodium1060 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium400 mg
Iron10.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Non-Stick Pan
Small Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Medium Bowl


Prep and caramelize onions

Before starting, preheat oven to 450˚F.Wash and dry all produce. Peel, then cut onion into 1/4-inch slices.Heat a medium non-stick pan over medium heat (use large non-stick pan for 4 ppl).When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add half the vinegar, 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cover and cook, stirring occasionally, until liquid is absorbed and onions are dark golden-brown, 5-7 min.Transfer caramelized onions to a small bowl.

Roast zucchini and cook Beyond Meat®

While onions cook, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Add zucchini, half the garlic puree and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.Roast in the bottom of the oven, stirring halfway, until tender-crisp and golden-brown, 8-10 min.Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.** Season with salt and pepper.

Finish prep

Halve tomatoes.Add tomatoes, remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.Add cream cheese, ricotta, remaining garlic puree and 2 tbsp (4 tbsp) milk to a medium bowl. Season with salt and pepper, then stir to combine.

Toast flatbreads

Arrange flatbreads on a parchment-lined baking sheet.Toast in the bottom of the oven, until softened and lightly crisp, 4-5 min.

Assemble and bake flatbreads

Spread 2 tbsp cheese mixture over each flatbread, leaving a 1-inch border.Spread caramelized onions over top in an even layer. Top with Beyond Meat® and roasted zucchini.Bake in the bottom of the oven, until golden-brown and crisp, 4-5 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)

Finish and serve

Add arugula-spinach mix to the large bowl with tomatoes. Toss to combine.Dollop remaining cheese mixture over flatbreads. Cut into wedges.Divide flatbreads between plates. Top with salad.