¼cupfresh cilantrofinely 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.