Creamy Avocado Roasted Vegetable Flatbread
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American
Creamy Avocado Roasted Vegetable Flatbread
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
Roasted Vegetables:
- 6 cups chopped vegetables, your choice, like zucchini, onions, mushrooms, bell peppers, tomatoes, etc.
- 2 tablespoons olive oil
- ½ teaspoon coarse kosher salt
- ¼ teaspoon coarsely ground black pepper
- ¼ cup prepared basil pesto (optional)
Creamy Avocado Layer:
- ¼ cup milk
- 1 to 2 to 2 tablespoons fresh lime juice
- 3 medium avocados, skin and pit removed
- 4 ounces cream cheese, softened
- Pinch of salt and pepper
Flatbread:
- 6 to 8 to 8 pieces naan bread or flatbread
- Freshly chopped chives, green onions, cilantro or parsley for garnish
Instructions
- For the roasted vegetables, preheat the oven to 425 degrees F. Add chopped veggies to a rimmed half sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss. Roast for 10-15 minutes. Give the veggies a stir or toss and roast for 5-10 minutes longer until crisp-tender and sizzling. Stir pesto into the veggies until evenly coated, if using.
- For the avocado cream, add the milk and lime juice to a blender, followed by the avocados, cream cheese, salt and pepper. Blend on low speed, using the tamper to help combine the thick ingredients. Process until very smooth and creamy. (Blend for less time if you want the mixture with more texture.)
- Add milk or water, a tablespoon at a time, if the mixture is struggling to come together. Try not to add too much liquid. It should be very thick and spreadable.
- Warm the flatbread in the oven or microwave until soft and pliable.
- Top the flatbread with a layer of avocado cream followed by a heap of roasted vegetables. Garnish with chopped chives, green onions, parsley or cilantro, if desired. Serve immediately (tasty served warm or at room temperature).
Notes
- Adding Chicken: cooked chicken is delicious added to the flatbread. I've served it with chopped rotisserie chicken as well as leftover grilled chicken.
- Vegetables: the vegetables can be changed up according to taste preferences and/or what is in season: green beans, yellow squash, broccoli, cauliflower. The options are endless. Chickpeas can also be added to the tray of roasted veggies. Instead of roasting the vegetables, they can be cooked in a grill basket on the grill or sautéed in a skillet on the stove with a bit of olive oil. You can skip cooking the veggies altogether and use fresh, crunchy veggies as well!
- Avocado Cream: store leftover avocado cream by spreading into an even layer in a container, pressing plastic wrap directly on the surface, and covering with a lid. Refrigerate. It's normal for the outer layer to darken a bit - either scrape it off before serving again or stir to recombine.
Nutrition Information
Show Details
Serving
1 flatbread with toppings
Calories
341kcal
(17%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
9mg
(3%)
Sodium
656mg
(27%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 flatbread with toppings | |
| Calories | 341kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 656mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
