Rice Cakes with Avocado & Sriracha
Three minutes covers everything. Cut the avocado, fold in the Sriracha, spread it across two rice cakes, season with pepper. Done.
The avocado handles the nutrition. 6 grams of fiber and 16 grams of fat, the bulk of it monounsaturated, packed into a 222-calorie snack. The rice cakes bring crunch and a light carb base. The Sriracha adds a bright line of heat across the top.
Three minutes covers everything. Cut the avocado, fold in the Sriracha, spread it across two rice cakes, season with pepper. Done.
The avocado handles the nutrition. 6 grams of fiber and 16 grams of fat, the bulk of it monounsaturated, packed into a 222-calorie snack. The rice cakes bring crunch and a light carb base. The Sriracha adds a bright line of heat across the top.
Ingredients
- avocado 0.5
- Sriracha sauce 0.5 teaspoon
- rice cakes 2 pieces
Method
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Cut the avocado flesh into pieces and mix it with the Sriracha in a bowl.
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Spread the avocado mixture over the rice cakes. Season with pepper.
Keep the avocado pieces chunky when you mix in the Sriracha. The rough texture grips the rice cake instead of sliding off, and the contrast between creamy bites and firm pieces is what keeps this interesting past the first rice cake.
Behind this recipe
How do I stop the avocado from turning brown?
A little lime juice over the cut avocado before mixing slows the browning. The citric acid blocks the enzyme that causes discoloration. If you are prepping ahead, keep the avocado pit in the container with the mixture. Both methods buy time, but neither stops it permanently. Best results come from assembling within a few hours.
Where does the 6g of fiber come from?
Almost entirely from the avocado. A single half avocado packs between 5 and 7 grams of fiber depending on size, which is more fiber per serving than many packaged snack products. Research across multiple trials has found consistent associations between higher fiber intake and improved fat loss outcomes.
Read the full evidence reviewCan I make this ahead and take it with me?
Yes, but keep the components separate. Rice cakes lose their crunch within minutes of contact with the avocado. Mix the avocado and Sriracha into a small container, wrap the rice cakes separately, and assemble when you are ready to eat.
