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Elote Bowls

with Lime Chickpeas & Black Quinoa

dinner

Grain Bowl Quick and Easy Gluten-Free Soy-Free High-Protein Mexican Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
800
FAT
23g
CARBOHYDRATES
119g
PROTEIN
31g

MAIN INGREDIENTS

  1. ¾ cup black quinoa
  2. 13.4 oz chickpeas
  3. 1 lime
  4. 2 ears of corn
  5. 2 radishes
  6. ¼ oz fresh cilantro
  7. 1 jalapeño
  8. 2 tbsp 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 (8 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
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the quinoa

Add the black quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

2
Prepare the produce

Drain and rinse the chickpeas and pat dry with a clean kitchen towel. Zest and juice the lime(s). Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim, deseed, and mince the jalapeño(s).

3
Make the elote sauce

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

4
Crisp the chickpeas

Heat 2 tsp (4 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 (4 tsp) olive oil. Add corn and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.

5
Serve

Add the remaining lime zest, remaining lime juice, minced jalapeño, and a pinch of salt to the crispy 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 the elote bowls with any remaining cayenne pepper. Dig in!