Colorful snack bowls with fresh veggies, bold crunch, and playful toppings ideal for sensory satisfaction.
# Components:
→ 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 - Optional: 1/4 cup spicy sriracha mayo or yogurt dip (served on the side)
# Method:
01 - Finely shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam the shelled edamame if required.
02 - Distribute the prepared vegetables evenly into 4 small serving bowls, arranging in distinct, colorful layers.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes for optimal texture.
04 - Garnish each bowl with chopped cilantro or parsley, black sesame seeds, and a light sprinkle of sea salt.
05 - Present immediately. Offer spicy sriracha mayo or yogurt dip on the side if preferred.
