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!
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