Colorful, crunchy bowl with roasted chickpeas, rice puffs, veggies, and vegan-friendly vibrant toppings.
# 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, 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 thinly 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)
# Directions:
01 - Shred the red cabbage, julienne the rainbow carrots, dice the cucumber, and steam or thaw edamame if required.
02 - Distribute the shredded cabbage, carrots, cucumber, and edamame evenly into four small bowls, forming distinct layers.
03 - Place roasted chickpeas, crispy rice puffs or cornflakes, toasted pumpkin seeds, and sliced radishes over each bowl for enhanced texture.
04 - Sprinkle each bowl with chopped cilantro or parsley, black sesame seeds, and a pinch of sea salt.
05 - Present immediately with spicy mayo or yogurt dip on the side, as preferred.
