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

Elote Bowls

with Lime Chickpeas & Black Quinoa

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
660
FAT
24g
CARBOHYDRATES
82g
PROTEIN
27g

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INGREDIENTS

  1. ½ cup black quinoa
  2. 1 lime
  3. 2 radishes
  4. ¼ oz fresh cilantro
  5. 1 jalapeño
  6. 13.4 oz chickpeas
  7. 1 ear of corn
  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 (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 (cashew, coconut)
Tools: Large nonstick skillet with lid, Zester or microplane, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
660
FAT
24g
CARBOHYDRATES
82g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

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(s). Thinly slice radishes. Roughly chop the cilantro. Trim, deseed, and mince the jalapeño(s). Drain and rinse the chickpeas and pat dry. Shuck the corn and slice kernels off the cob. TIPS: Wash your hands and cutting board well after handling the jalapeño. To cut kernels off the cob, cut cob in half and slice down the sides with a knife.

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 (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 kernels 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(s), and a pinch of salt to the chickpeas, and stir to combine. Divide black quinoa between 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 as much of the remaining cayenne pepper as you like. Bon appétit!

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