Easy Curry Veggie Flatbreads

For vegetables: 

16 oz. frozen “California-style” vegetable mix (cauliflower, broccoli, carrots)

1 Tbsp. avocado oil

1 1/2 tsp. yellow curry powder

3/4 tsp. kosher salt

1/4 tsp. ground black pepper

For peanut sauce: 

1/2 cup peanut butter

1 Tbsp. low-sodium tamari

1 tsp. rice vinegar

1 tsp. packed brown sugar

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1/4 cup warm water

For assembly:

4 whole wheat pita or naan bread

8 oz. shredded mozzarella cheese

For garnish:

Fresh chopped cilantro

Crushed peanuts

Sweet chili sauce

1. Preheat oven to 450 degrees F. 
2. Start by thawing the frozen vegetables. Place the frozen vegetables in a large microwave-safe dish with a splash of water. Cover and microwave for 5 minutes, just until vegetables are defrosted and no frozen pieces remain.
3. While vegetables are thawing, make the peanut sauce. Combine all the ingredients in a medium bowl and whisk together until smooth. Set aside. 
4. Once vegetables are thawed, drain off excess water. Toss the vegetables with the avocado oil to coat. Then, add the curry powder, salt, and pepper, and toss again until all the vegetables are evenly coated. Set aside. 
5. To assemble the flatbreads, place each pita (or naan) on a large sheet pan (I use two sheet pans, with two flatbreads on each). 
6. Spread each pita with 1/4 of the peanut sauce, leaving just a small border around the edges. 
7. Top each peanut sauce-coated pita evenly with 1/4 of the shredded cheese. 
8. Finally, divide the vegetable mixture evenly among the four flatbreads.
9. Bake the flatbreads at 450 degrees F for 15 minutes. 
10. Remove the flatbreads from the oven and serve immediately, garnished with fresh chopped cilantro, crushed peanuts, and sweet chili sauce.