Crunchy veggie bowls with crisp chickpeas, vibrant colors, and playful toppings. Great for satisfying savory cravings.
# 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 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip, served on the side
# How to Make It:
01 - Finely shred red cabbage, julienne rainbow carrots, dice cucumber, and steam edamame if not pre-cooked.
02 - Evenly distribute cabbage, carrots, cucumber, and edamame into four small serving bowls to create vibrant layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes.
04 - Sprinkle bowls with chopped cilantro or parsley, black sesame seeds, and a light pinch of sea salt.
05 - Present immediately with optional spicy sriracha mayo or yogurt dip alongside.
