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Elote Bowl with Lime Chickpeas and Red Quinoa
2 or 6 Serving Dinner

Elote Bowl

with Lime Chickpeas and Red Quinoa

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SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
810
FAT
23g
CARBOHYDRATES
101g
PROTEIN
32g

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INGREDIENTS

  1. 2 ¼ cup red quinoa
  2. 3 12.4 oz packages chickpeas
  3. 6 ears sweet corn
  4. 2 jalapeños
  5. 6 radishes
  6. 1 oz Fresh cilantro
  7. 3 lime
  8. 6 tbsp Forager Project Cashewgurt
  9. 6 tbsp Follow Your Heart® Vegenaise®
  10. ¾ tsp cayenne pepper
  11. 6 tbsp pumpkin seeds
  12. 2 tbsp vegan parmesan
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Tools: Large nonstick skillet with a lid, Baking sheet, Zester or microplane, Medium saucepan
SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
810
FAT
23g
CARBOHYDRATES
101g
PROTEIN
32g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

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.

2
Prepare the vegetables

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.

3
Make the elote sauce

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.

4
Crisp the chickpeas and corn

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.

5
Serve

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.

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