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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!!
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, lunch
Cuisine Mexican, Vegan
Servings 2

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!!
Keyword creamy dressing, dairy free, gluten free, healthy dinner, power bowl, vegan