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Brown Rice Cakes with Avocado & Pumpkin Seeds

Rob Hobson
Article written by Rob Hobson

Date published 27 October 2025

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Crisp brown rice cakes topped with creamy avocado, lime and a sprinkle of pumpkin seeds. A quick, light and nourishing snack.

Serves 1 ~5 mins Vegan 220kcal 4g fibre

Ingredients

  • 2 brown rice cakes
  • ½ avocado, mashed
  • Squeeze of lime juice
  • Pinch of sea salt
  • 1 tsp pumpkin seeds

Method

  1. Mash the avocado with lime juice and a pinch of sea salt until smooth.
  2. Spread the mashed avocado evenly over the rice cakes.
  3. Sprinkle with pumpkin seeds and serve immediately.

Serving & storage

Tip: Best enjoyed fresh to keep the rice cakes crisp. If making ahead, store the avocado mash separately and assemble just before eating.

Nutrition tip: Avocado and pumpkin seeds provide heart-healthy fats, fibre and magnesium. However, many people still fall short on magnesium, which supports energy, muscle and nervous system function. A daily magnesium supplement can help maintain healthy levels — especially if your diet is low in nuts, greens or wholegrains.

Magnesium 375mg pack

Magnesium 375mg

Muscle and energy support | Take before bedtime | Added benefits for your bones, teeth and nervous system | With added vitamin B complex

  • Provides 375 mg magnesium per daily dose
  • Supports normal muscle function and energy release
  • With added B-vitamins; ideal if your diet lacks greens or nuts
Buy now

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

robhobson.co.uk