Categories: Sandwiches
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
Directions
-
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.
-
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 it’s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves.