Vegetarian Grill Plate
I like meals that don't even really require a recipe. This grill plate is that.. clearly it doesn't take a recipe to know how to put a plate of grilled things together. But flavors + toppings make a difference. And making a few cleaner swaps changes the grilling game. Here I traded the bacon for COCONUT BACON, grilling with avocado oil instead of vegetable oil/canola oil and fermented veggies to top instead of mayo. More filling and your gut will thank you. Happy Grilling.
1 portobello mushroom
1 heart romaine
few slices onion
1-2 slices tomato
1-2 tbsp fermented vegetables
Salt + Pepper to taste
1-2 tbsp Coconut bacon
*For the Coconut Bacon*
1 cup coconut shreds
1 tbsp liquid aminos
1/2 tsp smoked paprika
1/2 tbsp maple syrup
1/2 tbsp avocado oil
pinch of pink salt
1/4 tsp black pepper
Combine all the coconut bacon ingredients together.
Spread on a baking sheet and roast on 350 degrees just until slightly crisping. Turning once.
Cover the portobello, carrot + zucchini in avocado oil, pink salt + pepper.
Grill until you get those sexy grill marks.
Assemble your plate. Pile the grilled portobello 'burger' on the crunchy romaine.
Top with tomato, onion, fermented veggies, AVOCADO + coconut bacon.
Not pictured here but a fried egg would be fantastic on this + is often an occurrence on my grilled plates.