Adobo Street Corn Mexi-Bowl
You guysss! STOP. SAVE. MAKE. DEVOUR. REPEAT!! Cos this is one of the tastiest creations I’ve made and the drool factor is commencing again as I post it!
This dish is the ultimate party in your mouth and will be a constant crowd pleaser in your house!
Adobo style street corn, salty vegan feta, superfood quinoa, and a gorgeous Mexican inspired crema. LETS GOOOO!!
Ingredients
Quinoa Ingredients
- 1 packet Adobo street corn and peppers I uses Pura vida foods or any Mexican style frozen corn
- 1 avocado sliced
- 1 cup quinoa cooked
- iceberg lettuce
- 8 oz extra firm tofu
- 2 tbsp hemp seeds
- ¼ cup vegan feta cheese crumbled
- salt and pepper
- olive oil
Mexican Crema Ingredients
- ¾ cup vegan Sour Cream
- ¼ cup vegan Mayo
- 3 tsp fresh lemon or lime juice
- 1 tbsp onion minced
- salt
- ¼ tsp onion powder
Instructions
- Simply prepare the corn easily according to package directions and set aside.
- Cook quinoa according to package instructions also
- For the tofu, press, slice, drizzle with a little olive oil and air fry at 400 till golden brown then slice again into triangles and set aside.
- For the crema. Add all ingredients into a bowl and whisk until thoroughly combined.
- Arrange all your ingredients into your bowl and when I tell you you’re about to go to smokey flavorful heaven I mean it!! Must tryyyyou guys!!