Fresh, crunchy snack bowls loaded with vibrant veggies, roasted chickpeas, crispy toppings, and zesty garnishes.
# Components:
→ 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 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip (on the side)
# Directions:
01 - Using a sharp knife, shred the red cabbage, julienne the carrots, dice the cucumber, and steam edamame if not pre-cooked.
02 - Distribute the cabbage, carrots, cucumber, and edamame evenly across four small serving bowls, layering for visual impact.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, pumpkin seeds, and sliced radishes, ensuring generous coverage for optimal crunch.
04 - Finish each bowl with freshly chopped cilantro or parsley, a sprinkling of black sesame seeds, and a dash of sea salt to balance flavors.
05 - Serve immediately, accompanied by spicy sriracha mayo or yogurt dip on the side as desired.
