Crisp brown rice cakes topped with creamy avocado, lime and a sprinkle of pumpkin seeds. A quick, light and nourishing snack.
Serves 1 ~5 mins Vegan 220kcal 4g fibre
Ingredients
- 2 brown rice cakes
- ½ avocado, mashed
- Squeeze of lime juice
- Pinch of sea salt
- 1 tsp pumpkin seeds
Method
- Mash the avocado with lime juice and a pinch of sea salt until smooth.
- Spread the mashed avocado evenly over the rice cakes.
- Sprinkle with pumpkin seeds and serve immediately.
Serving & storage
Tip: Best enjoyed fresh to keep the rice cakes crisp. If making ahead, store the avocado mash separately and assemble just before eating.
