This is so easy, it’s doesn’t warrant the title of a ‘recipe’ really. It’s basically chopping up delicious, naturally vegan, healthy ingredients and flinging it onto a rice cake.
I’m avo obsessed and have been well before it became cool on Insta. I was smashing avos for my first-born along with bananas (which he lapped up) and I love the smooth, creamy addition to all kinds of salads.
I’m trying to get as many veggies into my diet as possible and whilst I’m not a vegan, you will find lots of vegan recipes here because I like to cook, create and share everything I’m currently eating.
These make a wholesome, filling snack.
The brown rice base provides magnesium, phosphorus, selenium, thiamin, niacin and vitamin B6; the avocado: pantothenic acid, dietary fiber, vitamin K, copper, folate, vitamin B6, potassium,vitamin E, and vitamin C, and the tomatoes have vitamin C and vitamin K amongst others!
Health on a plate!
(as a snack)
- 1 avocado (ripe), chopped, peeled, de-stoned and chopped
- 3 ripe tomatoes or a handful of baby tomatoes, chopped
- Chopped fresh chives
- Drizzle of olive oil
- Splash of balsamic
- Sea salt and freshly ground black pepper
- 4 rice cakes
In a medium sized bowl, add the avocado, tomatoes and chives. Cover with olive oil and balsamic. Stir. Season with salt and pepper.
Top the rice cakes with the ingredients and enjoy!
You can add chilli for a hit too if you fancy it!