I have adapted this recipe from the Fitbit Blog.
It makes 2 serves but is easily doubled.
I made the Naan bread from my recipe posted on the Forum but you could use bought Naan.
Taste the yoghurt base mix too see if the heat of the spice is to your liking.
Ingredients
80 mls Yoghurt
22 mls of Tandori spice paste, or other Indian spice or even curry powder to taste.
1 medium Sweet potato, peeled and cut into1/2 inch cubes
2 teaspoons of olive oil
2 whole wheat Naan breads
Green vegetable, either broccoli, spinach ( I forgot to put this on)
1/2 medium red capsicum pepper.
1/4 red onion ( I didn’t use this )
60 mls cup of crumbled goats cheese. ( feta ok)
Directions
Make or buy Naan
In call bowl mix together Yoghurt, tandoori paste,cumin, and lemon juice. Refrigerate for 30 minutes.
Preheat oven to 375 f , Or use AF (175 degrees for 10 minutes)
Toss sweet potato in oil and roast for 20 minutes. (I did this in a dish in AF. (175, 20 minutes)
Chop the greens into 1/2 pieces.
Assemble
Increase oven temperature to 400 f.
Spread the yoghurt mix over the Naan breads
Layer the toppings over the breads.
If baking in oven line a flat baking tray with baking paper.
Cook in oven 8 to 10 minutes. Until edges are brown.
If using Air Fryer, place in wire frame and bake 175 for 8 to 10 minutes.
Notes
I didn’t use all yoghurt mix as base so dobbed the remainder on the top.
Didn’t have any tandoori paste so made a mix using sweet chilli sauce and green curry paste. It was very hot.
I had leftover smoked salmon so added this on top.
Given that I had frozen Naan , this was a tasty easy meal for a hot lunch.
