Bacon Avocado Toast with Carrot Microgreens

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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
Vegan Stuffing

Ingredients


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

Instructions


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!