Elote Bowl
You've heard of elote in a cup, but what about an elote bowl? Adding quinoa & avocado to this delicious side dish turns it into a great gluten free meal!
Servings 2 people
Calories 739kcal
Ingredients
- ¼ cup sour cream
- 1 tbsp lime juice
- 1 tsp lime zest
- ½ tsp cayenne pepper divided
- 2 tbsp fresh cilantro chopped - divided
- 1 tbsp avocado oil or olive oil
- 16 oz corn kernels canned (drained), frozen or fresh (removed from cob)
- 2 jalapeno peppers sliced
- 2 cups cooked quinoa
- ¼ cup sliced radishes
- 1 avocado thinly sliced
- ¼ cup cotija cheese crumbled
Instructions
- In a small bowl, combine the sour cream, lime juice, lime zest, ¼ tsp cayenne pepper and 1 tbsp fresh chopped cilantro to create the elote sauce.
- Add the avocado oil to a large skillet over high heat.
- Add the corn kernels and sliced jalapenos, cook for 4-6 minutes or until the corn becomes slightly charred.
- Divide the cooked quinoa between two bowls.
- Top with the charred corn and jalapenos.
- Add the remaining fresh cilantro to the bowls, along with, sliced radishes and avocado.
- Drizzle the elote sauce over the bowls.
- Top with crumbled cotija cheese and a sprinkle of the remaining cayenne pepper.
Notes
See blog post for notes on how to make this recipe vegan or ways to add protein.
Nutrition
Calories: 739kcal | Carbohydrates: 92g | Protein: 19g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 681mg | Potassium: 1228mg | Fiber: 17g | Sugar: 12g | Vitamin A: 893mg | Vitamin C: 35mg | Calcium: 177mg | Iron: 5mg
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