| 18 | 00:25:00 hour(s): minute(s) : second(s) |
|
| Ingredients | Minutes | Calories |
| Preparation time | Cooking time | Servings |
| 00:20:00 hour(s): minute(s) : second(s) |
00:05:00 hour(s): minute(s) : second(s) |
2 |
| 2 | Medium | Carrots |
| 3 | Tablespoos | Soy Sauce |
| 1 | Tablespoon | Sesame Oil |
| 1 | Tablespoon | Tomato Paste |
| 1 | Tablespoon | Liquid Smoke |
| 1 | Tablespoon | Maple Syrup |
| 1/4 | Teaspoon | Smoked Paprika |
| 1/4 | Teaspoon | Garlic Powder |
| 1/4 | Teaspoon | Onion Powder |
| 1/4 | Teaspoon | Pepper |
| 2 | Pinch | Salt (For flavor) |
| 1 | (any size) | Avocado |
| 1/4 | Teaspoon | Freshly ground black Pepper |
| 2 | Normal | Cherry Tomatoes - sliced |
| 10 | (how thick do you cut your carrots?) | Carrot Bacon |
| 1 | Handful | Crisp carrot microgreens |
| 2 | Teaspoons | Balsamic Vinegar |
| 2 | Sliced | Sourdough bread - toasted |
CARROT BACON:
1. Preheat the oven to 400 F.
2. Wash the carrots, trim off the ends, and lightly peel them.
3. Using a wide peeler if you have one, peel long, thick strips from each carrot to resemble the shape of bacon.
4. In a bowl, mix the rest of the ingredients except the salt.
5. Lay the carrot strips in a glass dish and pour the marinade over top, making sure to coat each piece. Let marinate for at least 15 minutes.
6. Lay each piece on a baking rack positioned over a baking tray, or on a parchment-lined baking tray.
7. Cook the carrots for 4 minutes, then flip them and cook for an additional 3 to 5 minutes, until they’re wavy and browned.
8. Remove the carrots from the oven and place them on a cooling rack.
AVOCADO TOAST:
1. Cut the avocado in half and remove the pit.
2. Scoop the avocado flesh with a spoon and place it into a bowl.
3. Season avocado with salt and black pepper.
4. Mash the avocado with a fork & spread avocado over toasted sourdough bread.
5. Top with cherry tomatoes, carrot bacon, and crisp carrot microgreens.
6. Drizzle balsamic vinegar on top and enjoy!
