Curry Roasted Vegetable and Avocado Naan-wich

Curry Roasted Vegetable and Avocado Naanwich

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • Filling
  • 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
  • Avocado
  • 1 avocado
  • 2 tablespoons cilantro
  • Juice from half lime
  • Sandwich
  • 34 whole wheat naan
  • Cilantro, for serving
  • Lime juice, for serving


  1. 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.
  2. While vegetables are roasting, in a small bowl mash together avocado, cilantro, and lime juice.
  3. 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.