Colorful bowls offer crisp veggies, crunchy toppings, and bold visual appeal for easy snacking pleasure.
# 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 edamame, 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, served on the side
# Directions:
01 - Use a sharp knife and cutting board to finely shred the red cabbage, julienne the rainbow carrots, and dice the cucumber. Steam shelled edamame if not already cooked.
02 - Evenly divide red cabbage, carrots, cucumber, and edamame among four serving bowls in visually appealing layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or gluten-free cornflakes, toasted pumpkin seeds, and sliced radishes for a contrasting crunch.
04 - Sprinkle bowls with fresh cilantro or parsley, black sesame seeds, and a light touch of sea salt to taste.
05 - Present bowls immediately. Offer spicy sriracha mayo or yogurt dip on the side, if desired.
