Go Back
When it comes to quick, healthy meals that are both satisfying and delicious, Creamy Avocado & Tomato Rice Cakes stand out as a top choice. This recipe perfectly blends the creamy richness of ripe avocados with the vibrant, juicy taste of fresh tomatoes, all atop a crunchy rice cake base. Ideal for a light lunch, a nutritious snack, or even an elegant appetizer, this dish captures the essence of fresh ingredients and simple preparation.

Avocado and Tomato Rice Cakes

Discover the perfect blend of flavors with these Creamy Avocado & Tomato Rice Cakes. This quick and healthy recipe features creamy avocados paired with juicy, fresh tomatoes atop crispy rice cakes, making it an ideal choice for a light lunch, snack, or elegant appetizer. Packed with nutrients, avocados offer heart-healthy fats while tomatoes provide antioxidants. Enjoy this easy-to-make dish that showcases the joy of fresh ingredients and simple preparation. It's not just delicious—it's a nutritious addition to your culinary repertoire.
Print Recipe Pin Recipe

Ingredients
  

1 cup cooked rice (white or brown)

1 ripe avocado, thoroughly mashed

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1 tablespoon fresh cilantro or parsley, finely chopped

1 tablespoon freshly squeezed lime juice

Salt and freshly ground black pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin (optional)

2 tablespoons extra virgin olive oil

1/4 cup feta cheese, crumbled (optional)

Rice cake rounds (store-bought or homemade)

Instructions
 

Prepare the Base: If opting for store-bought rice cakes, choose your preferred style (plain or flavored works well). To make homemade rice cakes, blend the cooked rice with a small amount of water to achieve a sticky consistency. Shape the mixture into small rounds and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until firm and slightly golden.

    Make the Avocado Spread: In a medium mixing bowl, combine the mashed avocado with the lime juice, garlic powder, ground cumin (if using), and a pinch of salt and black pepper. Stir until the mixture is smooth, creamy, and well-combined.

      Prepare the Tomato Topping: In another bowl, combine the halved cherry tomatoes, finely diced red onion, and chopped cilantro or parsley. Drizzle 1 tablespoon of olive oil over the mixture and season with salt and pepper. Gently toss everything together until evenly coated.

        Assemble the Rice Cakes: Arrange the rice cakes on a serving platter. Spoon a generous portion of the creamy avocado spread onto each rice cake, using the back of the spoon to evenly spread it out to the edges.

          Top with Tomatoes: Place a spoonful of the prepared tomato mixture on top of the avocado spread for an added burst of flavor and freshness.

            Finishing Touches: If desired, sprinkle crumbled feta cheese over each rice cake for a delightful savory touch. For extra richness, drizzle a little more olive oil over the top.

              Serve: Enjoy your vibrant avocado and tomato rice cakes immediately as a refreshing light lunch, a satisfying snack, or a delightful appetizer.

                Prep Time, Total Time, Servings: 15 minutes | 15 minutes | Serves 4-6