Veggie BLT with Coconut Bacon, Caramelized Leeks & Roasted Tomato

Veggie BLT with Coconut Bacon, Caramelized Leeks & Roasted Tomato

 

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Veggie BLT with Coconut Bacon, Caramelized Leeks & Roasted Tomato
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 

Homemade coconut bacon with smoked paprika and maple syrup is the star of these piled-high sandwiches. We suggest making extra coconut bacon to use on salads, pastas or to eat out of hand – you’re going to want to put it on everything in your meal plans!

Course: Snack
Servings: 6
Ingredients
  • 4 cups grape tomatoes
  • 2 tsp grape seed oil, divided
  • 1 leek, white and light green parts, thinly sliced
  • 1/8 tsp sea salt
  • 1/4 cup Dijon mustard
  • 12 slices whole-grain bread or corn bread
  • 1 avacado peeled, pitted and sliced
COCONUT BACON
  • 1 cup unsweetened dried sliced coconut or coconut flakes
  • 1 tbsp pure maple syrup
  • 1 1/2 tsp reduced-sodium tamari
  • 1 tsp smoked paprika
  • 1/2 tsp grape seed oil
Instructions
  1. Preheat oven to 325°F. In a medium bowl, toss tomatoes and 1 tsp oil. Spread on a large parchment-lined baking sheet and roast for 1 hour, or until slightly shriveled and sweet.
  2. To a medium bowl, add all coconut bacon ingredients and toss well to coat. Spread on a second large parchment-lined baking sheet. Bake until crispy. (NOTE: This can take anywhere from about 8 to 18 minutes, depending on the size of your coconut, so check often to avoid burning).
  3. Meanwhile, in a medium skillet on medium, add remaining 1 tsp oil. Add leeks and sauté until golden brown, about 8 minutes, stirring occasionally. Reduce heat to low and cook for 8 to 10 minutes more, until caramelized. Stir in salt and set aside.
  4. To assemble, spread mustard on one side of all bread slices. Divide coconut bacon, tomatoes, leeks and avocado over 6 bread slices; sandwich with remaining 6 bread slices.
Recipe Notes

Nutrition Information

  • Serving Size: 1 sandwich
  • Calories: 519
  • Carbohydrate Content: 61 g
  • Fat Content: 29 g
  • Fiber Content: 10 g
  • Protein Content: 9 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 525 mg
  • Sugar Content: 17 g



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