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Elote Bowls with Lime Chickpeas & Black Quinoa

Elote Bowls

with Lime Chickpeas & Black Quinoa

DINNER

Vegan Mayo Root Vegetables Quinoa Nuts Lime Jalapeño Fruit Corn Coconut Cilantro Chickpeas Cashews Beans/Legumes Grain Bowl Quick and Easy Gluten-Free Soy-Free High-Protein Mexican Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
690
FAT
24g
CARBOHYDRATES
87g
PROTEIN
27g

MAIN INGREDIENTS

  1. ½ cup black quinoa
  2. 13.4 oz chickpeas
  3. 1 lime
  4. 13.4 oz sweet corn
  5. 2 radishes
  6. ¼ oz fresh cilantro
  7. 1 jalapeño
  8. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  9. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  10. ¼ tsp cayenne pepper
  11. 2 tbsp pumpkin seeds
  12. 2 tsp vegan parmesan
  13. 4 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, coconut)
Nutrition

TOOLS

  • Large nonstick skillet with lid
  • Zester or microplane
  • Small saucepan

INSTRUCTIONS

1
Cook the quinoa

Add black quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 17 to 20 minutes.

2
Prepare the produce

Zest and juice the lime. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño. Drain and rinse the chickpeas and pat dry. Drain and rinse the sweet corn. TIP: Wash your hands and cutting board well after handling the jalapeño.

3
Make the elote sauce

Add just half the lime zest, just half the lime juice, yogurt, Vegenaise, just a pinch of cayenne pepper, and a pinch of salt to a small bowl. Stir the elote sauce.

4
Crisp the chickpeas

Heat 2 tsp olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to a bowl. Return skillet to high heat with 2 tsp olive oil. Add sweet corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt. TIP: Place a pot lid over the chickpeas and corn to keep them from popping out of the skillet.

5
Serve

Add remaining lime zest, remaining lime juice, minced jalapeño, and a pinch of salt to the chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and parmesan. Sprinkle elote bowls with any remaining cayenne pepper. Bon appétit!