spicy falafel and roasted veggie naan-wich #vegetarian #appetizers

Naan-wich: 5 fixing falafel, simmered veggies, and avocado sauce stuffed between pillowy garlic naan. Best sandwich formula I've at any point made.

you would not be frantic at yourself in the event that you chose to move them up (like you would with a burrito), keep in the refrigerator, and afterward simply get them for in a hurry workday snacks. Perhaps don't include the Magic Green Sauce till after you pop it in the microwave to get ready for lunch – MGSauce does its best flavor work when it's cold – however everything else is simply kind of getting smushed up into delightfulness in that naan-wich so no concerns on pressing everything together a day or two ahead of time.

Such a significant number of activities today – take Sage out for her first genuine recess in the day off (end of the week at the canine park she apathetically pursued a ball for around 5 seconds – PROGRESS), take pictures of Sage in the day off, cuddle with Sage on the lounge chair while tuning in to Christmas music and investigating the Cyber Monday bargains like the genuine shopping self observer that I am.

Also Try Our Recipe : Chickpea Salad Sandwiches (Vegan, Oil-Free)

INGREDIENTS
for the roasted veggies

• 5–7 carrots
• 1 head cauliflower
• 2 tablespoons olive oil
• 4 teaspoons cumin

for the naan-wiches

• 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 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

INSTRUCTIONS

1. Make Ahead: 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. 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.
3. 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.
4. Assembly: 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.

For More Details : bit.ly/2yWnv8A

Read More Our Recipe : SPICY BEEF NOODLE SOUP