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Mexican Street Carrots

Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins

Have you ever tried elote? This #Mexican street food antojito (little craving) is usually made from fresh cooked corn, slathered with mayo and sprinkled with lime, shredded queso cotija and chili. This #plantbased elote remake with roasted carrots did not disappoint.

 Bunch of Carrots (apx. 10 small to medium carrots)
 1 tbsp Olive Oil
 1 dash Sea Salt
 Un-Brielievable Triangle
 2 tbsp Full-Fat Coconut Milk
 0.50 tsp Garlic Powder
 0.50 tsp Onion Powder
 1 Lime, Juiced
 2 Chives, Chopped

Preheat the oven to 425 F. Place carrots in a baking dish and drizzle the oil over top.


Toss the carrots until covered in oil and sprinkle with salt.


Place in the oven and bake for 40-45 minutes, until soft, flipping halfway.


Make the sour cream by adding all of the ingredients into a high speed blender or food processor until creamy and smooth. (Ingredients are all in list from 1 softened Un-Brielievable Triangle and below)


Once the carrots are finished they will be soft enough to stick a fork through, effortlessly.


Plate them, drizzle with the sour cream and then top with a lot of cilantro and chives.


You can also sprinkle some smoked paprika and chili powder over the carrots.


Squeeze some lime juice.