Elote Bowl
with Carrot-Radish Salad & Crispy Plantains
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INGREDIENTS
- ⅓ cup Spanish rice
- 1 plantain, sliced into 1/2-inch pieces
- 1 carrot, peeled and cut into 2-inch sticks
- 2 radishes, sliced into matchsticks
- 1 lime, zested and juiced (divided)
- ¼ oz fresh cilantro, leaves and stems roughly chopped (divided)
- 2 ears of corn, shucked, with kernels cut off the cob
- 2 oz Treeline® Dairy-Free Sour Cream
- 1 tbsp vegan parmesan
- Salt and pepper*
- 2 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Add the Spanish rice to a small saucepan over medium heat and cook until lightly toasted, about 1 minute. Add ¾ cups water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 13 to 15 minutes.
Heat a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add plantain and cook until well browned, 3 to 4 minutes per side. Transfer plantains to a plate and sprinkle with salt. TIP: We will reuse this skillet in a later step.
Combine carrot, radish, lime zest, just half the lime juice, and just half the cilantro leaves and stems in a medium bowl. Add a pinch of salt and pepper.
Return the large nonstick skillet to the stove over medium-high heat with 1 tbsp vegetable oil. Add corn kernels and cook until brown in places, 5 to 7 minutes. In a medium bowl, combine remaining lime juice, remaining cilantro leaves and stems, sour cream, parmesan cheese and cooked corn.
Divide the Spanish rice and elote between bowls. Top with carrot-radish slaw and crispy plantains. Enjoy!
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