August 05, 2020


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Elote Bowls with Lime Chickpeas & Black Quinoa


  1. ¾ cup black quinoa
  2. 1 can chickpeas
  3. 1 lime
  4. 4 ears of corn
  5. 2 radishes
  6. ¼ oz fresh cilantro
  7. 1 jalapeño
  8. 2 tbsp  Dairy-Free Cashewmilk Yogurt
  9. 2 tbsp  Vegenaise
  10. ¼ tsp cayenne pepper
  11. 2 tbsp pumpkin seeds
  12. handful of cherry tomatoes
  13. 2 TBSP olive oil
  14. Salt and pepper


Cook the quinoa

Add the black quinoa, 1¼ cups  water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes.

Prepare the produce

Drain and rinse the chickpeas and pat dry with a papertowel. Zest and juice the lime. Remove corn husks and cut kernels off the cob. Thinly slice radishes. Roughly chop cilantro. Trim and mince the jalapeño. (de-seed if you are sensitive to spice). Halve the cherry tomoatoes.

Make the elote sauce

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

Crisp the chickpeas & cook corn

Heat 1 TBSP 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 1 TBSP olive oil.    Add corn and half jalapeno and cook until charred in spots, 3 to 4 minutes. Sprinkle with salt.


Add the remaining lime zest, lime juice, minced jalapeño, and a pinch of salt to the crispy chickpeas and stir to combine. Divide cooked black quinoa between large bowls. Top with lime chickpeas and charred corn. Drizzle with elote sauce. Add sliced radishes, chopped cilantro, pumpkin seeds, and cherry tomatoes. Sprinkle the elote bowls with any remaining cayenne pepper. Enjoy!




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