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Spinach & Tomato Rice Cakes

A healthy and satisfying spinach and tomato rice cake snack that is perfect for settling those hunger pangs.

Crispy rice cakes topped with creamy hummus, fresh vegetables and pine nuts. These spinach and tomato rice cakes make a great health snack any day.

These snacks come together quickly and are a healthy alternative to other snack foods with high fats or carbs. They can be topped with any kinds of vegetables, nuts and seeds. I like to drizzle a little balsamic dressing over top just to give them an extra zing.

These are vegan and gluten-free. If you don't need to keep things vegan, try adding a little chunky tuna salad or Sonoma chicken salad. Optionally, try using flavoured rice cakes, but check the additional calories and additives before using.

Though you can use store-bought hummus, I like to use homemade. It doesn't have to be plain hummus, try my roasted red pepper hummus, or roasted pumpkin hummus in the fall.



(Makes 4 servings)

  • 4 plain rice cakes

  • 1 cup plain hummus

  • 6 cherry tomatoes, halved

  • 16 to 20 baby spinach leaves

  • 1/4 cup pine nuts

  • sesame seeds (optional)

  • balsamic dressing (optional)



Spread each rice cake with 1/4-cup hummus, then top with 4 or 5 spinach leaves, 3 cherry tomato halves, and sprinkle with pine nuts and (optionally) sesame seeds.

Serve with a drizzle of balsamic dressing (optional).


Nutritional Information Per Serving:

total calories = 212.5 | total fat = 11.21g | saturated fat = 1.19g | cholesterol = 0mg | sodium = 277.25mg | net carbohydrates = 17.84g | dietary fibre = 7.62g | sugars = 4.78g | protein = 9.92g

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