Ingredients
Equipment
Method
Roast the Corn:
- Preheat oven to 400°F (200°C).
- Toss corn with olive oil, smoked paprika, and chili powder.
- Spread on a baking sheet and roast for 15-20 minutes, stirring halfway, until slightly charred.
Cook the Quinoa:
- While the corn roasts, cook quinoa according to package instructions.
- Fluff with a fork and set aside.
Prepare the Chili-Lime Sauce:
- In a small bowl, whisk together vegan mayo (or coconut yogurt), lime juice, hot sauce, minced garlic, cumin, cilantro, and maple syrup.
- Adjust spice and lime to taste.
Assemble the Bowls:
- Divide cooked quinoa and mixed greens among bowls.
- Top with roasted corn, black beans, cherry tomatoes, avocado slices, and red onion.
- Drizzle with chili-lime sauce and garnish with fresh cilantro.
Serve and Enjoy!
- Serve immediately with extra lime wedges and a sprinkle of extra chili powder if desired.
Notes
- 🌶️ Adjust the heat: Add more chili powder or hot sauce for extra spice.
- 🍚 Swap grains: Use brown rice or farro instead of quinoa.
- 🥑 Meal prep tip: Store ingredients separately and assemble when ready to eat.
- 🧄 Extra flavor: Sprinkle nutritional yeast or vegan cotija cheese on top.