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+ servings

Elote Bowl with Brown Rice and Chickpeas

Katelyn Theofanis
This Elote Bowl recipe is made with frozen corn and other common household ingredients. These bowls are hearty, healthy, and flavorful!
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 336 kcal

Ingredients
  

  • 1 cup uncooked brown rice
  • 6 oz lettuce or greens
  • 1 15-oz can chickpeas (garbanzo beans) drained and rinsed
  • 1 tablespoon avocado oil
  • cups corn frozen
  • ¼ cup white onion finely chopped
  • 1 garlic clove minced
  • 1 tablespoon mayonnaise
  • 2 oz Cotija cheese crumbled, plus more for garnish
  • 1 lime
  • ¼ cup fresh cilantro finely chopped, plus more for garnish

Instructions
 

  • Cook the brown rice. My favorite method: Boil 6 cups of salted water. Add the rinsed rice. Boil, uncovered, for about 30 minutes. Drain and return the rice back into the pot. Cover with the lid and allow to steam for 10 minutes, off the heat. 
  • For the Elote: In a medium-sized nonstick pan, heat one tablespoon of avocado oil. Add the onion, garlic, and corn. Allow the vegetables to cook, stirring every so often, until slightly charred (about 7 to 10 minutes). 
  • Place the corn mixture into a bowl. Add the mayonnaise, cayenne, Cotija cheese, cilantro, the juice of half a lime, and salt. Toss until everything is coated and combined. 
  • Assembly: Start by placing a serving of brown rice on one side of the bowl. Add greens to the other side. Top each bowl with chickpeas. Add a hefty scoop of elote to the middle of the bowl. Add avocado slices, if desired.
  • Finally, garnish with additional Cotija cheese, cilantro, and lime juice. Serve immediately.

Nutrition

Calories: 336kcalCarbohydrates: 53gProtein: 8gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 14mgSodium: 188mgPotassium: 363mgFiber: 4gSugar: 5gVitamin A: 504IUVitamin C: 10mgCalcium: 105mgIron: 2mg
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