Crunchy, colorful snack bowls with vegetables, chickpeas, seeds, and a choice of vibrant toppings for sensory appeal.
# 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 - 1/4 cup spicy sriracha mayo or yogurt dip, on the side (optional)
# Method:
01 - Finely shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the edamame if not already cooked.
02 - Evenly distribute the prepared cabbage, carrots, cucumber, and edamame into 4 small bowls to create colorful layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, pumpkin seeds, and sliced radishes for varied texture.
04 - Sprinkle bowls with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt.
05 - Serve immediately, accompanied by spicy sriracha mayo or yogurt dip on the side if desired.
