Creamy Avocado Roasted Veggie Flatbread

This delicious, creamy Avocado Roasted Vegetable Flatbread brings 5-star restaurant cooking to your home. It’s so quick and easy! Vegetables can be roasted or grilled, and chicken is also a great accent.

I love stir-fried vegetables. But stack them on top of a flatbread layered with the most amazing avocado cream sauce and you have a meal I will forever be happy to eat every day.

avocado cream spread

A unique and appealing element of this recipe is the avocado cream spread.

To be honest, the texture resembles a thick, creamy mousse, but in my brain, “mousse” is more of a dessert, so I’m going with “spread.” Call it whatever you like!

At first, your blender may resist handling this thick mixture, but with a little patience and dedicated use of the tamper, the mixture will come together.

Always add the liquid to the blender first, and use well-ripened avocado and softened cream cheese.

Avocado is blended with other ingredients to create the silkiest, creamiest sauce you’ve ever seen. Rich! And very tasty.

Blending until very smooth is highly recommended. However, if you want an avocado spread with a little more texture, you can stop blending right away.

how to cook vegetables

The easiest way to perfectly cook veggies for these avocado flatbreads is to place 6-7 cups of veggies on a baking sheet, drizzle with olive oil, salt and pepper, and roast in the oven until sizzling. is.

However, you can also grill vegetables. grill basket {ff. Link}. Alternatively, you can sauté the vegetables in a skillet on the stovetop with a little olive oil.

But wait, there’s more! You can omit the cooked veggies altogether and use 100% fresh, crisp veggies.

For a delicious variation, toss cooked vegetables with a little pesto before assembling the flatbread. 😍

Not to mention, the veggie options are nearly endless. I have provided many options in the recipe below. I can’t wait to see the variations you can come up with!

Flatbread + Avocado Spread + Vegetables

For flatbreads, I often buy Stone Oven Naan from Costco. Any kind of naan or flatbread can be used here.

You can also use wraps or tortillas to roll everything up and enjoy a different approach.

To assemble:

1. Lightly warm flatbread until soft and pliable
2. Spread avocado cream on flatbread
3. Place a heaping amount of grilled vegetables on top
4. Garnish with chopped chives, green onions, parsley, or coriander, if desired

Serve warm or at room temperature. good!

Try chicken, avocado, veggie flatbread

This recipe is hearty and delicious as a meatless meal. Incorporating chicken is easy (or another protein).

I had the cooked shredded rotisserie chicken with vegetables. Leftover grilled chicken is also delicious.

Flatbreads can be eaten with a knife and fork, or folded taco-style, and don’t worry if they get a little dirty. I can assure you, its intense deliciousness is worth it.

reader’s recipe

One of my most rewarding experiences as a food blogger is when people send me their favorite recipes.

This Avocado Flatbread recipe was sent to us by longtime reader Jessica. She emailed me to tell me she had a meal like this during her vacation in Cancun, ate it every day during her stay (don’t blame her!), and recreated it immediately upon her return. He explained that he did.

She sent me the recipe and it became my favorite. All Inclusive I can see why her resort offers such a service. It’s a show stopper! And you can easily make it at home. Thank you Jessica – you are right, this flatbread is life-changing and delicious!

I love bright, fresh and delicious recipes like this. We hope you like it!

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Creamy Avocado Roasted Vegetable Flatbread

yield: 6 one serving

Preparation time: twenty five minutes

Cooking time: twenty five minutes

total time: 50 minutes

Roasted vegetables:

• 6 cup Chopped vegetables of your choice, such as zucchini, onions, mushrooms, peppers, and tomatoes.
• 2 tablespoon Olive oil
• 1/2 tea spoon coarse kosher salt
• 1/4 tea spoon coarsely ground black pepper
• 1/4 cup Prepared basil pesto (optional)

Layers of Creamy Avocado:

• 1/4 cup milk
• from 1 to 2 tablespoon fresh lime juice
• 3 Moderate avocado, remove skin and seed
• Four ounce cream cheese, softened
• a pinch of salt and pepper

Flatbread:

• 6 to 8 naan or flatbread
• chopped fresh chives, green onions, cilantro or parsley for garnish

• For grilled vegetables, Preheat oven to 425 degrees Fahrenheit. Add chopped vegetables to rimmed half-sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Throw away. Roast for 10-15 minutes. Stir or sauté vegetables and roast until crisp, tender and sizzling, 5 to 10 minutes. If using pesto, mix into vegetables until evenly coated.

• For avocado cream Add the milk and lime juice to the blender, followed by the avocado, cream cheese, salt and pepper. Blend on low speed using tamper to combine dark ingredients. Process until very smooth and creamy. (For more texture, use shorter blending times.)

• If the mixture does not come together, add milk or water 1 tablespoon at a time. Be careful not to add too much liquid. It should be very thick and stretchy.

• Warm the flatbread in the oven or microwave until soft and pliable.

• Place a layer of avocado cream on top of the flatbread and heap the roasted vegetables on top. Garnish with chopped chives, scallions, parsley, or cilantro, if desired. Consume immediately (delicious warm or at room temperature).

Add chicken: Adding pre-cooked chicken to flatbreads is delicious. I had it with chopped rotisserie chicken and leftover grilled chicken.
vegetable: Vegetables can be changed according to taste preference and season: green beans, yellow squash, broccoli, cauliflower. The options are endless. You can also add chickpeas to the tray of roasted vegetables. Instead of roasting vegetables, you can put them in a grill basket and cook them on the grill, or sauté them in a skillet with a little olive oil. You can also use fresh, crisp vegetables without fully cooking them.
Avocado cream: Spread the remaining avocado cream evenly in a container, press the plastic wrap directly onto the surface, and store it with a lid. Keep refrigerated. It is normal for the outer layer to darken slightly. Scrape it off or mix it before serving again.

Provided by: 1 flatbread with toppings, calorie: 341kcal, carbohydrates: 42g, protein: 8g, obesity: 16g, saturated fat: 3g, cholesterol: 9mg, sodium: 656mg, fiber: Fiveg, sugar: Fiveg

follow @MelsKitchen Cafe Use the hashtag on Instagram to show the recipes you are making from my blog #merskitch cafe. I love watching you make delicious things in the kitchen.

Recipe source: Adapted from a recipe sent by reader Jessica P. She had this dish during her trip to Cancun, ate it every day, and recreated it when she got home (thanks, Jessica!).