Spicy Falafel and Roasted Veggie Naan-wich

• Vegetarian

• Produce

  • 5 Carrots
  • 1 head Cauliflower
  • 1 handful Cilantro, leaves
  • 1 12-ounce jar Sun dried tomatoes

• Condiments

  • 1 batch Magic green sauce

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 4 tsp Cumin

• Bread & Baked Goods

  • 3 big pieces Garlic naan

• Frozen

  • 10 pieces Easy 5 ingredient baked falafel

Found on pinchofyum.com

Description

Ingredients

• 5-7 carrots
• 1 head cauliflower
• 2 tablespoons olive oil
• 4 teaspoons cumin
• 1 12-ounce jar of sun dried tomatoes, packed in oil
• 3 big pieces of garlic naan, torn in half (I use store-bought and Im very okay with it)
• 10-12 pieces of easy 5 ingredient baked falafel
• one batch of Magic Green Sauce
• a handful of cilantro leaves

Directions

• Make Ahead: Prepare the falafel and the Magic Green Sauce. It shouldnt take more than 30 minutes for both. They can be made a day in advance and kept in the fridge, too.
• Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin and salt + pepper to taste. Toss around on the pan to combine. Bake for 30 minutes, stirring occasionally. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.
• Sun Dried Tomato Spread: Drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture.
• Assembly: Warm up the naan so its nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves.