Rice Cakes with Avocado and Tomato
310 kcal · 7 g protein · 10 minutes · 1 servings
A light and refreshing snack featuring crunchy rice cakes topped with creamy mashed avocado and juicy diced tomatoes. This simple, nutritious dish combines satisfying textures and fresh flavors, perfect for a quick bite or healthy breakfast.
310 kcal
7 g protein
10 minutes
Ingredients
- plain rice cakes 2 pieces
- avocado 1/2 medium
- diced tomatoes 1/4 cup
Method
-
Prepare the avocado.
Cut the avocado in half and remove the pit. Scoop out the flesh from half of the avocado into a small bowl. Use a fork to mash it until smooth but still slightly chunky.
Tip: Use a ripe avocado for easy mashing and creamy texture. If it’s not ripe, it will be hard to mash. -
Dice the tomatoes.
Wash the tomatoes thoroughly. Cut them into small dice pieces, about 1/4 inch cubes. Measure out 1/4 cup of diced tomatoes.
Tip: Use ripe, firm tomatoes for the best flavor and texture. -
Assemble the rice cakes.
Place the 2 plain rice cakes on a plate. Evenly spread the mashed avocado on top of each rice cake. Then, sprinkle the diced tomatoes evenly over the avocado layer.
Tip: Spread the avocado gently to avoid breaking the rice cakes.
Pro tips
- To add extra flavor, sprinkle a pinch of salt and pepper on top of the tomatoes.
- For a little crunch, add some chopped nuts or seeds on top.