Tex-Mex “Carrot Dogs”
Tex-Mex “Carrot Dogs” with Cilantro Lime Sauce — A completely meatless version of a summer favorite! Smoky roasted carrot “hot dogs” are loaded with homemade pico de gallo, a sprinkle of cheese and drizzled with a truly addictive Cilantro Garlic Yogurt Sauce. Don’t knock it ’til you’ve tried it!
Servings: 6 servings
Ingredients
- 6 thick peeled with ends trimmed (see notes)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon sea salt
For pico de gallo
- ½ cup diced red onion
- ½ cup diced tomato
- 2 teaspoons fresh lime juice
- ¼ teaspoon sea salt
For Cilantro Garlic Yogurt Sauce
- ½ cup Greek yogurt whole milk or 2%
- 1 teaspoon fresh lime juice
- ¼ cup fresh cilantro chopped
- 1 medium garlic clove grated or minced
- ¼ teaspoon sea salt
Additional Ingredients/Toppings
- 6 hot dog buns toasted
- ½ cup shredded Mexican cheese blend divided
- ¼ cup jalapeno slices pickled or fresh
Instructions
Make Carrot Dogs
- Preheat the oven to 450°F. Line a baking pan with foil. Place carrots on baking sheet. Set aside.
- In a small bowl, whisk together oil, smoked paprika and cumin. Pour the oil mixture over the carrots and roll them back and forth to coat them evenly. Sprinkle with sea salt to taste.
- Roast carrots for 30-35 minutes until they're fork-tender.
Make Pico de Gallo
- In a small bowl, combine the diced onion, tomato, juice from half a lime and a sprinkle of sea salt. Set aside until ready for assembly.
Make Cilantro Lime Sauce
- In the bowl of a food processor, pulse together yogurt, cilantro, garlic, lime juice and salt until smooth, stopping to scrape down the sides occasionally. The sauce should be thin enough to drizzle but not runny. Scoop into a bowl and refrigerate until ready to use.
Assemble Carrot Dogs
- Place a roasted carrot {or two if they're thinner} in a toasted bun. Top with Mexican cheese blend, pico de gallo, and a drizzle of yogurt sauce. Add pickled or fresh jalapenos on top, if desired.
Notes
Inspired by Cooking Light Magazine.
Tips:
- Thicker carrots work best for this recipe. If your carrots are on the thinner side, adjust the cook time by cooking for about 20-25 minutes so they don't burn. You can also use more than one carrot per carrot dog if they're not as hearty.
- Bahn Mi-Inspired Carrot Dogs: Season carrots with smoked paprika & salt. Half way through roasting time, brush with hoisin sauce. Serve with shredded or diced cucumber, radish, jalapeno slices & chopped cilantro.
- Slaw Dogs: Make carrot dogs as instructed. Top with crunchy cole slaw!
- Island Dogs: Season carrots with smoked paprika & salt. Half way through roasting time, brush with teriyaki sauce. Top carrot dogs with pineapple pico de gallo!
- Chili Dogs: Top carrot dogs with your favorite chili and a sprinkle of sharp cheddar. To keep things meatless, try my Vegetarian Lentil & Farro Chili!
- Gluten-Free: Use a gluten-free hot dog bun in place of regular.
- Dairy-Free or Vegan: Use plant-based yogurt in place of regular yogurt. Omit cheese or use plant-based cheese shreds.