Quick Avocado and Veggie Rice Cakes
A healthy, crunchy, and creamy snack made with rice cakes topped with mashed avocado, fresh veggies, and a sprinkle of seeds, ready in just 15 minutes.
Steps
- 1
Toast the rice cakes lightly if desired for extra crunch.
- 2
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- 3
Mash the avocado with lemon juice, salt, and black pepper until smooth but slightly chunky.
- 4
Wash and halve the cherry tomatoes, dice the cucumber, and set aside.
- 5
Spread the mashed avocado evenly over each rice cake.
- 6
Top each rice cake with cherry tomato halves and diced cucumber.
- 7
Sprinkle toasted pumpkin seeds over the top for added crunch and nutrition.
- 8
Serve immediately or keep refrigerated for up to 1 hour before serving.
Tips from the chef
Choose ripe avocados for easier mashing and better flavor.
For extra protein, sprinkle some hemp seeds or chopped nuts instead of pumpkin seeds.
Add a pinch of chili flakes for a spicy kick if desired.
Use gluten-free rice cakes if you need a gluten-free snack option.