Elote bowl
685 cals, 29p, 80c, 20f (per meal)
1 1/3 cup(s) (316mL)
2 tbsp, chopped (6g)
1 tbsp (15mL)
2 dash (0g)
2 tsp (10mL)
4 tbsp (70g)
2 tbsp (15g)
2 cup (272g)
1 can (448g)
2/3 cup (113g)
1
Cook quinoa in the water according to package instructions. Fluff with a fork and set aside.
2
In a small bowl, mix the Greek yogurt with half the lime juice, half the cayenne, and a pinch of salt to make the elote sauce.
3
Heat half the oil in a skillet over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, 4-6 minutes. Transfer to a plate.
4
Add the remaining oil to the skillet. Add corn, cover, and cook until heated through, 3-4 minutes.
5
Return chickpeas to the skillet with the corn. Stir to combine and season with salt and pepper to taste.
6
To serve, plate the quinoa and top with the chickpea and corn mixture. Drizzle with elote sauce, then sprinkle with pumpkin seeds, cilantro, and the remaining cayenne.