Spicy Falafel and Roasted Veggie Naan-wich

• carrots↗5
• head cauliflower↗1
• olive oil↗2 tablespoon
• cumin↗4 teaspoon
• one 12-ounce jar of sun-dried tomatoes, packed in oil12
• big pieces of garlic naan, torn in half (I use store-bought and I'm very okay with it)↗3
• pieces of easy 5 ingredient baked falafel10
• one batch of Magic Green Sauce1
• a handful of cilantro leaves

Step-by-step instructions

1. 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. 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. 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. 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.