Enjoy crunch-packed bowls with fresh veggies, protein, and colorful toppings for sensory delight and easy snacking.
# 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 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip, served on the side
# Method:
01 - Finely shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the edamame if necessary.
02 - Divide the prepared vegetables evenly among four small serving bowls, layering them for visual appeal.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes to maximize texture.
04 - Sprinkle chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt over each bowl.
05 - Serve the bowls immediately, with spicy sriracha mayo or yogurt dip provided on the side, if desired.
