Skip to main content
Elote Bowls with Lime Chickpeas & Quinoa
2 or 4 Serving Dinner

Elote Bowls

with Lime Chickpeas & Quinoa

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
800
FAT
35g
CARBOHYDRATES
86g
PROTEIN
28g


Get Recipes Delivered

INGREDIENTS

  1. ½ cup white quinoa
  2. 1 lime, zested and juiced (divided)
  3. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  4. ¼ cup vegan mayo
  5. ¼ tsp cayenne pepper (divided)
  6. 13.4 oz chickpeas, drained, rinsed, and patted dry
  7. 1 jalapeño, trimmed, deseeded, and minced
  8. 13.4 oz sweet corn, drained and rinsed
  9. 2 radishes, thinly sliced
  10. ¼ oz fresh cilantro, leaves and tender stems roughly chopped
  11. 2 tbsp pumpkin seeds
  12. 2 tsp vegan parmesan
  13. 4 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Zester, Large nonstick skillet with lid, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
800
FAT
35g
CARBOHYDRATES
86g
PROTEIN
28g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add 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 water is absorbed and grains are tender, 17 to 20 minutes. (4-serving meal: use 2 cups water)

2
Make the elote sauce

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

3
Crisp the chickpeas and char the corn

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 with remaining lime zest, remaining lime juice, jalapeño, and a pinch of salt. Return the skillet to high heat with 2 tsp olive oil. Add corn kernels and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt. (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. Add radish, cilantro, pumpkin seeds, and parmesan. Sprinkle elote bowls with as much of the remaining cayenne pepper as you’d like. ¡Buen provecho!

SIMILAR RECIPES