Happy Memorial Day Weekend, fellow foodies! In honor of the long weekend, I decided to play around with some BBQ recipes that would best be eaten by a pool with some friends ;)
I love barbecue sauce, which is so weird because those slightly spicy, slightly sweet, super smoky flavors are typically associated with giant hunks of meat. Even though I don't eat meat anymore, those flavors appeal to me so much, especially during long, warm weekends (like this one!). I've seen carrots replace pulled pork in several recipes and decided today was the day to give it a go! I topped these easy-to-make BBQ matchstick carrots with an avocado cole slaw (inspired by Minimalist Baker) and served it all with some roasted potato wedges. Talk about a perfect BBQ meal!!
Pulled BBQ Carrot Sandwich with Avocado Slaw (serves 2)
For the carrots:
-3 cups matchstick carrots
-1 tsp chili powder
-1 tsp onion powder
-1 tsp brown sugar
-salt to taste
-2 whole wheat hamburger buns
-1 tbs Grapeseed oil
-1/2 cup store boat BBQ Sauce (I used Trader Joe's Kansas City BBQ Sauce)
For the slaw:
-3 cups of slaw mix (I used Trader Joe's organic broccoli and carrot mix)
-juice of one lemon
-salt and pepper to taste
For the potatoes:
-2 russet potatoes, cut into strips
-3 tbs olive oil
-1 packet Knorr vegetable soup mix
Preheat oven to 350 degrees. Combine cut potato, olive oil, and Knorr vegetable soup mix in a big bowl or Ziploc bag. Mix or shake thoroughly. Spread out into an even layer on a baking sheet. Bake for 25 minutes.
In a large sauce pan, combine grapeseed oil, matchstick carrots, chili powder, onion powder, brown sugar, and salt and pepper. Cook until tender over medium heat. While the carrots are cooking, put avocado, lemon juice, salt and pepper into a blender. Blend until smooth, adding water to thin it out into a sauce consistency if necessary. Toss avocado mixture with the Trader Joe's broccoli slaw mix. Once the carrots are tender, cover with the store bought BBQ sauce mixture and simmer. Lightly toast buns in a toaster oven.
Remove the potatoes from the oven once they are tender.
Pile the buns high with the carrot mixture and a big scoop of the avocado slaw. Serve with the roasted potatoes. Enjoy!