I receive quite a few questions about where I come up with my recipes. It’s taken time but I pride myself in (hopefully) diverting myself from the traditional recipes into quasi-comfort/quasi-healthy (unique) vegetarian food. I’ve gotten to this point thanks to experimenting in the kitchen but I pull inspiration from so many places. More often than not, I’m pulling from what’s in season, what I have in my house, and some combination of flavors that works well together (do you have a copy of the Flavor Bible? It’s my go-to source for bringing everything together.)
Beyond that, I of course look to blogs, cookbooks, and restaurants as inspiration- sometimes good and bad. I met a friend to grab dinner the other night and she was craving food from this particular restaurant that served crepes and naanwiches. I, never one to say no to Indian food, agreed and we both ordered and soon after, both realized the food wasn’t all that flavorful. My heart sunk because with so many spices, I couldn’t believe there wasn’t flavor. And so, I put it on my list to do a take on a naanwich, which, led me to this meal. I have so many other seasonal variations I plan on making but I’m all about summer vegetables right now (you may have noticed from this polenta and I’m still in love with these vegetable/avocado tacos.)
I picked up whole-wheat naan at the store but you could make your own as well (make it gluten/grain free with this naan or simply vegan with this naan). Also, feel free to play around with the vegetables you use- eggplant, summer squash, and different pepper varieties would all make great substitutions/additions. Other than roasting- this meal comes together quickly and can easily be packed up for a lunch on-the-go. I’ll also sometimes skip the naan and throw the vegetable/avocado mixture over quinoa/brown rice- so good! Print
- 1/2 cup diced red onion
- 1 cup diced red pepper
- 1 cup cherry tomatoes, sliced in half
- 1 1/2 cup diced zucchini
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/4 teaspoon salt*
- 1/2 cup chickpeas, drained and rinsed if using canned
- 1 avocado
- 2 tablespoons cilantro
- Juice from half lime
- 3-4 whole wheat naan
- Cilantro, for serving
- Lime juice, for serving
- Preheat oven to 425˚. In a roasting pan, toss together onion, pepper, tomatoes, zucchini, olive oil, curry powder, and salt (if using). Roast for 15-20 minutes until vegetables are tender. Stir in chickpeas and continue to cook for another 5-10 minutes.
- While vegetables are roasting, in a small bowl mash together avocado, cilantro, and lime juice.
- Once vegetables are done, assemble naan-wiches by smearing avocado on the inside and a few spoonfuls of roasted vegetables. Sprinkle with cilantro and squeeze a bit of lime juice over filling. Roll and wrap with parchment to secure.
*Depending on the curry powder you are using, adjust the salt. I prefer to use a salt-free blend that I can adjust the amount of salt I use. Be careful to not overdo it!
*Don’t want to turn the oven on? Simply toss everything in a foil packet and place on the grill. Cook until vegetables are tender.