Cookwith

Name: Avocado & Veggie Rice Cake Toasts
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 rice cakes; 1 ripe avocado; 1/2 small white onion, finely diced; 1 tablespoon ginger, finely grated; 3 garlic scapes, thinly sliced; 1 cup frozen peas; 1 cup frozen broccoli florets; 1 tablespoon olive oil; 1 tablespoon soy sauce or tamari; 1 teaspoon toasted sesame oil; Salt and pepper, to taste; 1 teaspoon sesame seeds (optional, for garnish); 1 tablespoon fresh lime juice (optional, for brightness)

Avocado & Veggie Rice Cake Toasts

SeededSage7402

This vibrant Avocado & Veggie Rice Cake Toast is a fresh, plant-based spin on a classic snack, transforming humble ingredients into a colorful, nutrient-packed meal. Creamy avocado is layered over crispy rice cakes, topped with a medley of sautéed ginger, garlic scapes, onions, sweet peas, and tender broccoli. The vegetables are seasoned with soy and sesame oil for a punch of umami, while a squeeze of lime and a sprinkle of sesame seeds add brightness and crunch. It's a quick, healthy, and visually stunning dish perfect for lunch, a light dinner, or an energizing snack.

Ingredients

Instructions

Bring a small pot of water to a boil. Add frozen peas and broccoli, blanch for 2-3 minutes until bright green and just tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent.
Stir in ginger and garlic scapes, cooking for another 1-2 minutes until fragrant.
Add the blanched peas and broccoli to the skillet. Season with soy sauce, sesame oil, salt, and pepper. Sauté for 2-3 minutes until veggies are well coated and heated through. Remove from heat.
Mash the avocado in a bowl with a pinch of salt and optional lime juice.
Spread mashed avocado evenly over each rice cake.
Top each rice cake with a generous spoonful of the sautéed veggie mixture.
Garnish with sesame seeds and extra lime juice if desired. Serve immediately.