Mini Naan with Roasted Vegetables & Avocado Crema

When it comes to easy weeknight dinners, these mini flatbreads, topped with perfectly spiced tender-roasted veggies, are “second to naan.”

Serves: 4Prep: 15 minutesCook: 20 minutesTotal: 35 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 3⁄4 cup cauliflower florets
  • 1 sweet potato, peeled and cut into ¼” cubes
  • 1⁄4 cup red bell pepper, chopped
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin, divided
  • 1⁄2 teaspoon chili powder
  • 1 teaspoon salt, divided
  • 1⁄2 teaspoon pepper
  • 2 avocados, peeled and pitted
  • 1⁄2 cup cilantro, plus more for garnish
  • 2 tablespoons water
  • 3 cloves garlic
  • 2 tablespoons lime juice
  • 1 package (7.05 oz.) mini naan flatbreads, 4 count

Directions

  • Preheat oven to 400°F. Prepare baking sheet with aluminum foil.
  • On a baking sheet, toss together cauliflower, sweet potato, bell pepper, 1 tablespoon olive oil, ½ teaspoon cumin, chili powder, ½ teaspoon salt and ½ teaspoon pepper. Bake 20 minutes, until tender.
  • In a blender or food processor, combine avocados, cilantro, water, 2 tablespoons olive oil, ½ teaspoon cumin, ½ teaspoon salt, garlic and lime juice. Blend until smooth; spread over naan.
  • Place roasted vegetables over avocado crema. Serve with fresh cilantro and plain yogurt.