Looking for a quick and healthy snack that’s both satisfying and delicious? This Rice Cake Snack Plate with Avocado, Egg & Cottage Cheese is the perfect choice! Packed with protein, healthy fats, and fiber, it’s a balanced bite that fuels your day.
These rice cake snacks are customizable, easy to assemble, and ideal for busy mornings, mid-day fuel-ups, or even light dinners. Let’s dig in!
Ingredients
- 4 rice cakes
- 1/2 avocado, sliced
- 2 large eggs, boiled or jammy
- 1/2 cup cottage cheese
- Olive oil for drizzling
- Salt and pepper to taste
- Optional: dried herbs or chili flakes for garnish
Step-by-Step
Step 1: Prep the Eggs
Boil the eggs to your preferred consistency – about 7 minutes for jammy yolks. Cool in an ice bath and peel.
Step 2: Prep the Toppings
Slice avocado and set aside. Season cottage cheese with salt and pepper if desired.
Step 3: Assemble the Rice Cakes
Spread cottage cheese on one rice cake and drizzle with olive oil.
Top the second rice cake with sliced avocado, seasoned with salt and pepper.
On the third rice cake, layer cottage cheese, avocado slices, and a drizzle of olive oil.
Top the fourth rice cake with sliced boiled egg and a sprinkle of salt and pepper.
Step 4: Garnish and Serve
Add dried herbs or chili flakes for an extra flavor boost. Enjoy immediately!
Variations
- Add Crunch: Sprinkle with seeds (chia, flax) or crushed nuts for added texture.
- Spicy: Add a drizzle of hot sauce or sprinkle of cayenne pepper.
- Vegan Option: Replace eggs with roasted chickpeas or grilled tofu.
- Sweet Twist: Swap cottage cheese for almond butter and top with sliced banana.
Cooking Note
- Egg Perfection: Adjust boiling time for desired yolk texture – 6 minutes for soft, 9 for firm.
- Fresh Avocado: Use a ripe avocado for creamy, rich texture.
- Crispy Rice Cakes: Toast rice cakes lightly for extra crunch.
Serving Suggestions
Pair this Rice Cake Snack Plate with a smoothie or a cup of green tea for a wholesome, energizing meal.
Perfect for breakfast, lunch, or a protein-packed snack any time of the day!
Storing Tips for the Recipe
- Assemble Fresh: For best texture, assemble rice cakes just before eating.
- Eggs: Boil eggs in advance and store peeled in the fridge for up to 3 days.
- Avocado: Slice fresh to prevent browning.
Timing
Prep Time 5 minutes
Cooking Time 10 minutes (for boiling eggs)
Total Time 15 minutes
Yield 1 serving (4 rice cakes)
Nutritional Information (Per Serving)
Calories 380 kcal
Protein 20 g
Sodium 420 mg
Healthier Alternatives for the Recipe
- Lower Sodium: Use no-salt cottage cheese or skip extra salt.
- Boost Protein: Add a scoop of Greek yogurt to the cottage cheese.
- Extra Fiber: Top with sliced veggies like cucumber, radishes, or microgreens.
- Low Carb: Swap rice cakes for thinly sliced sweet potato rounds.
Common Mistakes to Avoid
- Soggy Rice Cakes: Assemble just before serving to keep them crispy.
- Overcooked Eggs: Watch boil time closely for perfect yolks.
- Unripe Avocado: Use a ripe avocado for best flavor and texture.
- Skipping Seasoning: A little salt and pepper brings out all the fresh flavors.
Conclusion
This Rice Cake Snack Plate with Avocado, Egg & Cottage Cheese is the ultimate quick-fix meal! Balanced, flavorful, and oh-so-satisfying.
Give it a try and let us know how you liked it! Share your creations and tag us to join our foodie community.
Frequently Asked Questions (FAQs)
Q: Can I make this plate vegan?
A: Yes! Replace eggs with roasted chickpeas or tofu, and swap cottage cheese with a plant-based alternative.
Q: Can I meal prep this snack plate?
A: You can prep components (like boiled eggs and avocado) ahead of time, but assemble rice cakes fresh for crunch.
Q: What’s the best rice cake brand to use?
A: Any plain rice cake will work well! Choose your favorite brand for best flavor and crunch.
Rice Cake Snack Plate with Avocado, Egg & Cottage Cheese
- Total Time: 15 minutes
- Yield: 1 serving (4 rice cakes) 1x
Description
A nutritious and versatile snack plate featuring creamy avocado, protein-rich eggs, and cottage cheese on crunchy rice cakes. Perfect for a quick meal or healthy snack!
Ingredients
4 rice cakes
1/2 avocado, sliced
2 large eggs, boiled or jammy
1/2 cup cottage cheese
Olive oil for drizzling
Salt and pepper to taste
Optional: dried herbs or chili flakes for garnish
Instructions
1. Boil the eggs to your preferred consistency (7 minutes for jammy yolks). Cool in an ice bath and peel.
2. Slice avocado and set aside. Season cottage cheese with salt and pepper if desired.
3. Spread cottage cheese on one rice cake and drizzle with olive oil.
4. Top the second rice cake with sliced avocado, seasoned with salt and pepper.
5. On the third rice cake, layer cottage cheese, avocado slices, and a drizzle of olive oil.
6. Top the fourth rice cake with sliced boiled egg and a sprinkle of salt and pepper.
7. Add dried herbs or chili flakes for an extra flavor boost. Enjoy immediately!
Notes
Assemble rice cakes just before eating to keep them crispy.
Use ripe avocado for best flavor and texture.
Boil eggs and prep toppings in advance for quicker assembly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack, Breakfast
- Method: Assembling, Boiling
- Cuisine: American, Healthy
Nutrition
- Serving Size: 4 rice cakes
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 185mg
Keywords: Rice Cake Snack Plate with Avocado, Egg & Cottage Cheese, Healthy Snack, High Protein Snack