Rice cakes with avocado and tomatoes

Crunchy, filling and gluten-free. Good for breakfast or the afternoon.

⏱ 5 min · serves 1 · World cooking · Not spicy at all

290kcal
8 gprotein
33 gcarbs
16 gfat
8 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens Β· may contain traces of gluten, sesame, peanuts and tree nuts (check the labels)

Ingredients (serves 1)

  • Rice cakes (3 pcs)27 g
  • Avocado70 g
  • Tomato100 g
  • Pumpkin seeds10 g

Also: Lemon juice, salt, pepper

Method

  1. Mash the avocado with lemon juice, salt and pepper.
  2. Spread it on the rice cakes, top with tomato slices and sprinkle with seeds.

Tips

  • Mash the avocado with lemon juice – it will stay green for longer.
  • Coeliac? Buy rice cakes labelled "gluten-free".
  • Want it hotter? A pinch of chilli flakes on the avocado.
  • Want it lighter? Half an avocado instead of a whole one – add more tomatoes.

How much should you actually eat?

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Find this recipe in

BreakfastSnacksQuick recipesVegetarianVegan

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.