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. 

-xo, Chels

veggie grill plate


1 portobello mushroom

1 zucchini

1 carrot

1 heart romaine

1/4 avocado

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.