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Loaded Spicy Mesquite Avocado Toast

By Chef Marisa Ford


8 Hilary's Spicy Mesquite Bites
2 small carrots, peeled and cut in half lengthwise
2 T soy-free vegan mayonnaise
1 t grainy mustard
1 t yellow mustard
1 slice of your favorite gluten-free bread
1 avocado
1 t fresh lemon juice
maldon salt
white and black sesame seeds


Preheat oven to 400 degrees F. Prepare Hilary's Spicy Mesquite Bites according to package instructions. Roast carrots with coconut oil for 15 minutes or until browned and tender. Mix vegan mayonnaise and mustards together then set aside. Toast bread. Smash avocado with fork and mix in fresh lemon juice. Place the smashed avocado on the toast. Next place a carrot then a Hilary's Bite cut in half then a carrot again followed by another Bite cut in half. Continue doing this until you have covered the toast with carrots and Bites. Drizzle with the mustard sauce and sprinkle with maldon salt and white and black sesame seeds.

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