Spicy Falafel and Roasted Veggie Naan-wich

Name: Spicy Falafel and Roasted Veggie Naan-wich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 5-7 carrots; 1 head cauliflower; 2 tablespoons olive oil; 4 teaspoons cumin; one 12-ounce jar of sun-dried tomatoes, packed in oil; 3 big pieces of garlic naan, torn in half (I use store-bought and I’m very okay with it); 10-12 pieces of easy 5 ingredient baked falafel; one batch of Magic Green Sauce; a handful of cilantro leaves

Prep 15 min Cook 30 min Serves 6 Source

Ingredients

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

Steps

1
Prepare the falafel and the Magic Green Sauce. It shouldn’t take more than 30 minutes for both. They can be made a day in advance and kept in the fridge, too.
2
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.
3
Drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture.
4
Warm up the naan so it’s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves.