Mexican Street Corn Buddha Bowl

Ingredients

• 1 cup corn kernels
• 1/2 cup cooked black beans
• 1/3 cup cooked chickpeas
• 2/3 cup cooked black rice
• 1/4 avocado, sliced
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tbsp olive oil
• 1/4 red onion, diced
• cilantro, pomegranate seeds

Method

1. Cook chickpeas in 1 tsp olive oil at high heat until crispy (5 min); season with chili powder and salt.
2. Char corn in a hot skillet (4 min), toss with lime juice and remaining chili powder.
3. Arrange black rice in a bowl, top with charred corn, black beans, crispy chickpeas, and avocado.
4. Sprinkle diced red onion, cilantro, and pomegranate seeds.
5. Drizzle with extra lime juice and a pinch of sea salt.