Enjoy playful snack bowls layered with crunchy veggies, chickpeas, seeds, and fresh herbs for sensory delight.
# 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
# Directions:
01 - Shred the red cabbage finely, julienne the rainbow carrots, dice the cucumber, and steam the edamame if not pre-cooked.
02 - Distribute the cabbage, carrots, cucumber, and edamame among 4 small serving bowls to form vibrant layers.
03 - Scatter roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes evenly over each bowl.
04 - Finish with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt.
05 - Present immediately, with spicy sriracha mayo or yogurt dip offered on the side if preferred.
