Creamy Avocado Roasted Vegetable Flatbread

This delicious, creamy flatbread with roasted avocado veggies is 5-star restaurant food to take home! So quick and easy! The vegetables can be roasted or grilled, but chicken is also a great addition.

I absolutely love roasted vegetables. But stack them on flatbread, layered with the most incredible avocado cream sauce, and you have a meal I’d happily eat every day for the rest of my eternity.

Flatbread on white parchment paper topped with creamy avocado sauce and roasted vegetables.

Avocado Cream Sauce

The unique and winning element of this recipe is the avocado cream sauce.

The texture is more like a thick, creamy mousse, to be honest, but “mousse” has associations with desserts in my brain, so we’ll go with “sauce” here. You can name it whatever you want!


  • milk
  • fresh lime juice
  • ripe avocados
  • cream cheese
  • salt and pepper

At first, your blender may resist the effort of processing this thick mixture, but with a little persistence and careful use of the tamper, you can do it all.

Be sure to add the liquid to the blender first and use very ripe avocados and soft cream cheese.

Avocado and cream cheese in blender.

The avocados mix with the other ingredients to create the silkiest, creamiest sauce you’ve ever known. It’s rich! And so delicious.

I highly recommend blending everything until very smooth. However, you can stop blending sooner if you want an avocado sauce with a little more consistency.

Whipped avocado and cream cheese.

How to cook the vegetables

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

You can also grill the vegetables with a grill basket {aff. Shortcut}. Or the vegetables can be sautéed in a pan on the stove in a little olive oil.

But wait, there’s more! You can skip the cooked veggies altogether and opt for 100% fresh, crunchy veggies instead.

For a delicious twist, mix the cooked veggies with some pesto before assembling the flatbreads. 😍

It goes without saying that the choice of vegetables is almost unlimited. I have given many options in the recipe below; I can’t wait to see the variations you’ve come up with!

Assemble flatbread with avocado sauce, roasted zucchini, mushrooms, caramelized onions, roasted peppers and spring onions.

flatbread + sauce + vegetables

For the flatbread, I usually use Costco’s stone-baked naan. Any type of naan bread or flatbread will do.

For a different approach, you can also use a wrap or tortilla and roll it all up!


  1. Slightly warm the flatbread until it is soft and pliable
  2. Spread a layer of avocado cream sauce on the flatbread
  3. Top with a heaping pile of roasted vegetables
  4. Garnish with chopped chives, spring onions, parsley or coriander, if you like

Serve warm or at room temperature. YUMMY!

Flatbread, scallions, lime, caramelized onions, roasted zucchini, mushrooms and red peppers.

Make it into a chicken avocado veggie flatbread

While this recipe is hearty and delicious as a meatless meal, It’s easy to incorporate chicken (or another protein).

I served it with cooked, shredded roast chicken and vegetables. Leftover grilled chicken would also be fantastic.

The flatbread can be eaten with a knife and fork or folded up taco-style, and if it does get a little messy, no need to worry! I can promise you the intense deliciousness is worth it.

Flatbread with creamy avocado sauce and roasted vegetables.

A reader’s recipe

One of my best experiences as a food blogger is when you send me your favorite recipes.

This avocado flatbread recipe was sent to me by Jessica, a long time reader. She explained to me via email that she had eaten one such meal while vacationing in Cancun, ate it there every day (you can’t blame her!), and prepared it as soon as she got home.

She sent me the recipe to try and it has become my favorite recipe as well. I can understand why all inclusive resorts offer this. It’s an eye catcher! And so easy to make at home. Thanks Jessica – you’re right, this flatbread is life-changingly delicious!

I love such bright, fresh and delicious recipes. I hope you like it too!

Bites of flatbread with creamy avocado sauce and roasted vegetables.

A year ago: Roasted Asparagus Lemon Orzo Salad with Fresh Mozzarella
Two years ago: Heavenly Raspberry Cream Angelfood Cake Dessert
Three years ago: Chocolate Chip Banana Bread Scones
Four years ago: Soft and Chewy Oatmeal Chocolate Coconut Cookies {My Favorite Cookie}
Five years ago: Fudgy Brownie Cupcakes with the Best Peanut Butter Frosting
six years ago: Easy homemade lemonade
Seven years ago: Divine 1-hour homemade breadsticks
Eight years ago: Whole Wheat Pumpkin Blueberry Muffins
nine years ago: Slow Cooker Chicken Philly Sandwiches
Ten years ago: Garlic Shrimp in Coconut Lime Tomato Sauce {Quick and Healthy Dinner!}

Flatbread with creamy avocado sauce and roasted vegetables.

Creamy avocado flatbread with roasted vegetables

Fried vegetables:

  • 6 cups chopped vegetables of your choice, such as zucchini, onions, mushrooms, peppers, tomatoes, etc.
  • 2 tablespoon 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 tablespoon fresh lime juice
  • 3 Middle Avocados, peel and stone removed
  • 4 ounces Cream cheese, soft
  • pinch of salt and pepper


  • 6 to 8 Chunks of naan bread or flatbread (see note)
  • Freshly chopped chives, spring onions, coriander or parsley for garnish
  • For the roasted vegetables Preheat the oven to 425 degrees F. Place chopped vegetables in half rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Throw. Roast for 10-15 minutes. Stir or toss the vegetables and roast an additional 5-10 minutes until crisp-tender and sizzling. If using, stir pesto into vegetables until evenly coated.

  • For the avocado cream Place the milk and lime juice in a blender, then add the avocados, cream cheese, salt and pepper. Blend on low speed, using the tamper to mix the thick ingredients together. Process until very smooth and creamy. (If you want the mixture to be thicker, blend for a shorter time.)

  • Add milk or water, a tablespoon at a time, if the mixture is having trouble coming 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 and then a pile of roasted vegetables. Garnish with chopped chives, spring onions, parsley or coriander, if you like. Serve immediately (served warm or at room temperature).

Add chicken: Boiled chicken tastes great with flatbread. I served it with chopped rotisserie chicken and leftover grilled chicken.
Vegetables: The vegetables can be varied according to taste and/or season: green beans, yellow squash, broccoli, cauliflower. The possibilities are endless. Chickpeas can also be added to the roasted vegetable tray. Instead of roasting the vegetables, you can grill them in a grill basket on the grill or sauté them in a pan on the stove with a little olive oil. You can skip cooking the veggies altogether and use fresh, crunchy veggies instead!
Avocado cream: Store leftover avocado cream by spreading it evenly in a container, pressing plastic wrap directly onto the surface and covering with a lid. Refrigerate. It’s normal for the outer layer to darken slightly – either scrape off before serving again or stir to mix again.

Portion: 1 Flatbread with topping, Calories: 341kcal, Carbohydrates: 42G, Protein: 8thG, Fat: 16G, Saturated Fatty Acids: 3G, Cholesterol: 9mg, Sodium: 656mg, Fiber: 5G, Sugar: 5G

Follow @MelsKitchenCafe on Instagram and show me the recipes you make on my blog using the hashtag #melskitchencafe. I love seeing all the delicacies you conjure up in your kitchens!

Recipe Source: adapted from a recipe sent to me by a reader, Jessica P. – she had this dish on a trip to Cancun, ate it every day and came home and made it (thanks Jessica!)

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