ASMR Crunch Snack Bowls (Print)

Colorful bowl with crisp veggies, roasted chickpeas, and crunchy seeds for sensory snacking enjoyment.

# Ingredients:

→ 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, for serving

# Directions:

01 - Finely shred the red cabbage, julienne the carrots, dice the cucumber, and steam the edamame if not pre-cooked.
02 - Evenly distribute the cabbage, carrots, cucumber, and edamame into four small serving bowls, layering for a visually appealing effect.
03 - Top each bowl with roasted chickpeas, crispy rice puffs or gluten-free cornflakes, toasted pumpkin seeds, and sliced radishes.
04 - Sprinkle bowls with freshly chopped cilantro or parsley, add black sesame seeds, and finish with a pinch of sea salt.
05 - Present immediately with the spicy sriracha mayo or yogurt dip served on the side if desired.

# Expert Tips:

01 -
  • Crisp vegetables and assorted toppings offer irresistible crunchy textures
  • Colorful fusion bowl is vegetarian, gluten-free option, and ready in just 15 minutes
02 -
  • Check labels for allergen cross-contamination, especially in rice puffs or condiments
  • This recipe contains soy (edamame), sesame (seeds), and may contain gluten or egg depending on selected toppings
03 -
  • Add grilled tofu or rotisserie chicken for extra protein (choose plant-based for vegetarian option)
  • Mix and match toppings: swap in wasabi peas, pita chips, or crumbled nori for a flavor twist

Back