Elote Bowl

Preheat the oven to 400°F. Add the red quinoa, 3 cups water, and a pinch of salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and grains are tender, about 12 to 15 minutes.

Drain and rinse the chickpeas and pat dry with paper towels. Transfer the chickpeas to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until crispy, about 20 to 25 minutes.

Peel the husks from the corn and cut the kernels from the cob. Thinly slice the radishes. Chop the cilantro. Trim, deseed, and mince the jalapeno.

Zest and halve the limes. To a small bowl, add just half of the lime zest, Cashewgurt, Vegenaise, and half the cayenne pepper. Add the juice from one and half limes and a pinch of salt. Stir elote sauce to combine. Place a large nonstick skillet over high heat with 1 tbsp olive oil. Once hot, add the corn and a pinch of salt. Cover, and cook, shaking the pan occasionally, until corn is charred in spots about 3 to 4 minutes.

Add remaining lime zest and juice, jalapeno, and a pinch of salt to the crispy chickpeas and 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, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle the elote bowls with remaining cayenne pepper.