Tex Mex Elote Bowl
Elote is a classic Mexican street food of fire roasted corn on the cob topped with spicy, tangy & creamy cheese. Our healthy plant-based spin on this classic combines grilled corn, quinoa & chickpeas on a bed of greens drizzled with elote sauce. So easy, super delicious & healthy!
Chickpeas -1 can -drained and rinsed Quinoa- 1 cup cooked Corn- 2 cups fresh or frozen roasted corn kernels
Red onion- 1/4th cup small diced
Radish-2 thinly sliced
Jalapeno-1 tbsp minced Lime-1 zest & juice Cilantro- 2 tbsp chopped Dairy free yogurt- 3 tbsp Vegan Mayo or Cashew sour cream- 3 tbsp
Cayenne pepper- 1⁄2 tsp
Cumin- 1.5 tsp
Smoked Paprika-1 tsp
Garlic powder-1/2 tsp
Salt- 1 tsp (to taste)
Your favorite hot sauce - a dash Olive oil- 3 tsp Optional – Greens, avocado, roasted pumpkin seeds
1. To cook Quinoa: In a small saucepan, add 1/2 cup quinoa and 1 cup water or vegetable broth, pinch of salt and a tsp of oil. Bring to boil and then reduce heat, cover the saucepan and cook for 12-15 minutes until all the water is absorbed.
2. Make the Elote Sauce: Mix vegan yogurt, vegan mayo, 1/4th tsp cayenne pepper, 1⁄2 tsp smoked paprika, 1⁄2 tsp salt, a dash of your favorite hot sauce, only half of the lime zest and juice. Stir the sauce and adjust seasonings if needed.
3. Crisp the Chickpeas: Heat 2 tsp olive oil in a wide skillet. Add chickpeas and cook until browned and a bit crisp about 5-6 mins. Add 1⁄2 tsp of cayenne pepper, 1⁄2 tsp smoked paprika, 1⁄2 tsp ground cumin & 1/4 tsp garlic powder & salt. Transfer to a bowl. Add lime juice, lime zest, minced jalapeño and toss to combine.
4. In a big bowl combine toss the roasted corn, cooked quinoa, chickpeas, red onion & cilantro with olive oil. Taste and adjust the seasonings if needed. If you have taco seasoning you can add that too.
Divide the quinoa, chickpeas & corn in two large bowls. Top with radish and cilantro & drizzle the elote sauce. You can also add greens, pumpkin seeds or avocado to the bowl. Enjoy!