Crunchy snack bowls bursting with vibrant veggies, chickpeas, and playful toppings for pure sensory enjoyment.
# Components:
→ Base
01 - 1 cup finely shredded red cabbage
02 - 1 cup julienned rainbow carrots
03 - 1 cup diced cucumber
04 - 1/2 cup shelled and steamed edamame
→ Crunchy Toppings
05 - 1/2 cup roasted chickpeas
06 - 1/2 cup crispy rice puffs or gluten-free cornflakes
07 - 1/4 cup toasted pumpkin seeds
08 - 1/4 cup sliced radishes
→ Garnish & Extras
09 - 2 tablespoons chopped fresh cilantro or parsley
10 - 2 tablespoons black sesame seeds
11 - Sea salt, to taste
12 - 1/4 cup spicy sriracha mayo or yogurt dip (optional, served on the side)
# Directions:
01 - Using a sharp knife and cutting board, shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the edamame if not pre-steamed.
02 - Divide the cabbage, carrots, cucumber, and edamame evenly among four small serving bowls, arranging in visible layers for vibrant color.
03 - Distribute roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes evenly over each bowl for enhanced texture.
04 - Top each bowl with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt to finish.
05 - Present immediately while crisp, offering spicy sriracha mayo or yogurt dip alongside if desired.
