Curry Roasted Vegetable And Avocado Naan-which

Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents’ journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.

We don’t each much meat over here and try to keep the vegetable bin in our refrigerator well stocked throughout the week. My kids happen to love their veggies raw and will happily eat a whole carrot for a snack on many afternoons – which makes my job as their parent a whole lot easier! I struggle, though, to find vegetable-based dinners that are filling and flavorful enough to satisfy my husband who says he wants to walk away from the table “feeling full”.


Curry Roasted Vegetable And Avocado Naan-wichCurry Roasted Vegetable And Avocado Naan-wich

Curry can be such a polarizing spice (you either love it or hate it) but I saw this recipe and knew I needed to try it. I was able to use up all the vegetables in our fridge that had gotten pushed to the back and forgotten about and roasted them in the oven, making the wilting flavors come alive again. I love that about roasting. The wheat naan makes this meal the kind where you walk away feeling full but not heavy. I can’t even begin to tell you how amazing the flavors were…this will go on regular rotation in our house.


Curry Roasted Vegetable And Avocado Naan-wich

½ cup diced red onion
 1 cup diced red pepper
 1 cup cherry tomatoes, sliced in half 
 1½ cup diced zucchini
 1 tablespoon olive oil 
 1 tablespoon curry powder
 ¼ teaspoon salt* 
 ½ cup chickpeas, drained and rinsed if using canned 
1 avocado 
 2 tablespoons cilantro 
 4 drops lime YL essential oil, or juice from half lime 
3-4 whole wheat naan


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. 
 Source: Naturally Ella

***  Any suggestions made on this blog are very specific to Young Living essential oils and should not be used with oils from another source. Statements made on this website about Young Living Essential Oils have not been evaluated by the FDA. These products and information are not intended to diagnose, treat, cure or prevent any disease. Anyone suffering from disease or injury should consult with a physician. If you are currently on medication, please DO NOT STOP. This is just how I make & do things. you must make informed decision for yourself and your own family. 
“We are starting our journey with Essential Oils and have done our own research on the purity of oils.  I am confident in using oils in our recipes because we only use Young Living.  They are  beyond organic and never use pesticides, herbicides or any harmful chemicals. Their soil has never been exposed to them as well.  I don’t suggest ever using any other oil for ingestion because I don’t know of their purity. “

Health & Wellness

August 20, 2014


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