Vegan Elote Bowls – FRESH. OUT.

Some nights, we’re just too busy to cook and recently on one such night we tried Purple Carrot’s Elote Bowls. They were pretty darned good but contained 450 calories, 20 grams of fat, and 56 grams of carbs. We figured we could do better, and we did. We rolled out all the shortcuts for your busiest nights, so our Vegan Elote Bowls are on the table in about 20 minutes and under 300 calories.

Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Busy night? Welcome to shortcut city where you can enjoy our super easy, gluten-free Vegan Elote Bowls in under 20 minutes.

For the Sauce

  1. Add all ingredients except for aquafaba and cream of tartar to a medium bowl and stir to combine thoroughly.
  2. Use a hand mixer to whip 1/3 cup of the reserved aquafaba and cream of tartar together in a separate medium bowl until stiff peaks form. Fold into the seasoned mayo mixture, scraping the sides/bottom of the bowl and gently folding until combined. Set aside.

For the Bowls

  1. Chop the bell pepper into bite sized pieces (optionally, lightly char it over open flame before removing seeds and chopping). Set aside.
  2. Microwave the cauliflower rice for 3 minutes. While the microwave is going, heat a large sauté pan over medium heat and add the olive oil and chickpeas, stirring as needed.
  3. Carefully add the hot cauliflower rice, cooked quinoa, and frozen corn to the pan and cook for 2 minutes, gently stirring frequently. Add bell pepper and continue cooking until all ingredients are hot, but corn and pepper are still a bit crisp, about 2-3 minutes. Remove from heat and fold in sauce mixture with a silicone spatula.
  4. Serve in a large shallow serving bowl or divide into individual bowls, top with vegan parmesan and pepitas, and garnish with lime wedges and fresh cilantro. If you’re a fan of Tajín, it is phenomenal on this dish, and if you’re watching your sodium, we have a low-salt version here.

Refrigerate leftovers in a glass airtight container up to four days.

Nutrition Estimate Per Serving (1/6 RECIPE) – Calories:297, Fat: 13.5g, Saturated Fat: 1.1, Polyunsaturated Fat: 5.6g, Monounsaturated Fat: 3.4g, Cholesterol: 0mg, Sodium: 328mg, Potassium: 409.6mg, Carbohydrates: 35.1g total/28.5g net, Fiber: 6.6g, Sugar: 8.2g, Protein: 9.7g, Vitamin A: 11%, Vitamin C: 58%, Calcium: 2.7%, Iron: 11% (based on 2,000 calorie diet). Calculated using our Vegan Aquafaba Mayo and Vegan Parmesan though values should only vary slightly with vegan substitutions.

Keywords: ELOTE BOWLS, ELOTE, VEGAN ELOTE BOWLS, GLUTEN-FREE, PLANT-BASED, PLANT PROTEIN, VEGETARIAN, DAIRY-FREE, EGGLESS, CHOLESTEROL-FREE, MEATLESS, QUICK MEALS, WEEKNIGHT MEALS, FAST RECIPES, HEALTHY COOKING

this RECIPE VEGAN ELOTE BOWLS