Colorful, crunchy snack bowls packed with veggies, roasted chickpeas, rice puffs, and fresh toppings.
# What You 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
# How to Make:
01 - Finely shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the shelled edamame if not already cooked.
02 - Evenly distribute the cabbage, carrots, cucumber, and edamame among four small serving bowls, arranging in colorful layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or gluten-free cornflakes, toasted pumpkin seeds, and sliced radishes.
04 - Sprinkle bowls with chopped fresh cilantro or parsley, black sesame seeds, and a pinch of sea salt to finish.
05 - Present immediately, with spicy sriracha mayo or yogurt dip on the side if desired.
