Colorful bowl with veggie layers, crunchy toppings, bold flavors, and a playful twist for snack lovers.
# What you need:
→ 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 (optional, served on the side)
# Steps to follow:
01 - Finely shred the red cabbage, julienne the carrots, dice the cucumber, and steam the edamame if not already prepared.
02 - Distribute the prepared vegetables evenly into four small serving bowls, layering to highlight color contrast.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or gluten-free cornflakes, toasted pumpkin seeds, and sliced radishes.
04 - Sprinkle with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt to enhance flavor.
05 - Serve immediately, optionally accompanied by spicy sriracha mayo or yogurt dip on the side.
