Elote Bowl

Add the red quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and place over high heat. Bring to a boil, reduce heat to a simmer, cover, and cook quinoa until water is absorbed and spirals start to burst, about 15 minutes.

Drain and rinse the chickpeas, be sure to dry well with a paper towel. Peel the husks from the corn and cut the corn off of the cob.

Zest the lime. In a small bowl, combine half the lime zest, Kite Hill vegan yogurt, Vegenaise®, and half of the cayenne pepper. Add juice from half of the lime and a pinch of salt. Stir elote sauce to combine.

Deseed the jalapeño and finely chop. Thinly slice the radishes. Finely chop the cilantro leaves and tender stems.

Place a large nonstick skillet over high heat with 2 tsp olive oil. Once hot, add the chickpeas and cook undisturbed until slightly browned and crisp, about 4 to 6 minutes Transfer to a medium bowl. Immediately return the skillet to high heat and add 2 tsp olive oil. Add the corn, cover, and cook, shaking the pan occasionally, until corn is blackened in spots, 3 to 4 minutes. Sprinkle with salt.

Add juice from remaining lime half and zest, jalapeño, and a pinch of salt to the crispy chickpeas. Stir to combine. Divide the red quinoa between large bowls. Layer on the lime chickpeas and charred corn and drizzle with elote sauce. Top with sliced radishes, cilantro, pumpkin seeds, and vegan parmesan. Sprinkle bowls with remaining cayenne pepper. Dig in!