Colorful bowls with fresh vegetables, crispy toppings, and savory garnishes for sensory crunch satisfaction.
# What You'll 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, served on the side)
# Directions:
01 - Using a sharp knife, shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the shelled edamame if not pre-cooked.
02 - Distribute the prepared vegetables evenly into 4 small serving bowls, arranging each layer for optimal color and texture.
03 - Top each portion with roasted chickpeas, rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes to enhance crunchiness.
04 - Sprinkle freshly chopped cilantro or parsley, black sesame seeds, and a touch of sea salt over each bowl.
05 - Present immediately, accompanied by spicy sriracha mayo or yogurt dip on the side if preferred.
