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Elote Bowls with Lime Chickpeas & Quinoa
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2 or 4 Serving Dinner

Elote Bowls

with Lime Chickpeas & Quinoa

"Elote", meaning "corn cob" in Spanish, refers to Mexican grilled corn slathered in a creamy mayonnaise, sprinkled with salty cheese and chili powder, and drizzled with lime juice. We deconstructed these flavors into a hearty grain bowl, topped with crispy lime chickpeas.

Tags: Gluten-Free High-Protein Soy-Free Low Sodium
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
710
FAT
33g
CARBOHYDRATES
86g
PROTEIN
22g

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INGREDIENTS

  1. 1/2 cup white quinoa
  2. 1 lime, zested and juiced (divided)
  3. 2.5 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  4. 1/4 cup vegan mayo
  5. 1/4 tsp cayenne pepper (divided)
  6. 6 oz organic garbanzo beans
  7. 1 jalapeño, trimmed, deseeded and minced
  8. 13.4 oz sweet corn, drained and rinsed
  9. 2 radishes, thinly sliced and trimmed
  10. 0.25 oz cilantro, leaves and tender stems roughly chopped
  11. 2 tbsp pumpkin seeds
  12. 2 tsp vegan parmesan
  13. 4 tsp olive oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew, coconut)
Tools: Small saucepan with lid, Large nonstick skillet with lid
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
710
FAT
33g
CARBOHYDRATES
86g
PROTEIN
22g

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INSTRUCTIONS

1
Cook the quinoa

Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. (4-serving meal: use 2 cups water)

2
Make the elote sauce

Stir together just half the lime zest, just half the lime juice, yogurt, mayo, just a pinch of cayenne pepper, and a pinch of salt in small bowl.

3
Crisp the chickpeas and char the corn

Heat 2 tsp olive oil in large nonstick skillet over high heat. Add chickpeas and cook until lightly browned and crisp, 4 to 6 minutes. Transfer crispy chickpeas to bowl. Add remaining lime zest, remaining lime juice, jalapeño, and a pinch of salt and stir to combine. Set aside. Heat 2 tsp olive oil in same skillet over high heat. Add corn and a pinch of salt and cook until charred in spots, 3 to 4 minutes. (4-serving meal: use 4 tsp olive oil, 4 tsp olive oil) (TIPS: Wash your hands and cutting board well after handling the jalapeño. Place a pot lid over the chickpeas and corn to keep them from popping out of the skillet.)

4
Serve

Divide quinoa between bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Top with radish, cilantro, pumpkin seeds, and parmesan. Sprinkle elote bowls with as much cayenne pepper as you’d like. ¡Buen provecho!

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