Elote Bowls
with Lime Chickpeas & Quinoa
INGREDIENTS
- ½ cup white quinoa
- 1 lime, zested and juiced (divided)
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- ¼ cup vegan mayo
- ¼ tsp cayenne pepper (divided)
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 1 jalapeño, trimmed, deseeded, and minced
- 13.4 oz sweet corn, drained and rinsed
- 2 radishes, thinly sliced
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- 2 tbsp pumpkin seeds
- 2 tsp vegan parmesan
- 4 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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)
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.
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.
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!
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