A crunchy bowl layered with vibrant veggies, zesty toppings, and lively colors for snack satisfaction.
# What You’ll Need:
→ Base
01 - 1 cup red cabbage, finely shredded
02 - 1 cup rainbow carrots, julienned
03 - 1 cup cucumber, diced
04 - 1/2 cup edamame, shelled and steamed
→ 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 fresh cilantro or parsley, chopped
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)
# How-To:
01 - Finely shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the shelled edamame if not already cooked.
02 - Evenly divide all base vegetables among four small bowls, layering for visual appeal.
03 - Distribute roasted chickpeas, crispy rice puffs or gluten-free cornflakes, toasted pumpkin seeds, and sliced radishes atop each bowl.
04 - Sprinkle bowls with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt.
05 - Present snack bowls immediately. Offer spicy sriracha mayo or yogurt dip on the side as desired.
