Light and flavorful Street Corn Bowl with a healthy Tofu Lentil Picadillo and Cashew Cilantro dressing. This healthy vegan bowl is one of our favorites for spring and summer. It is influenced by Mexican flavors and Tocaya Organica’s Street Corn en Fuego. The Tofu Lentil Picadillo and Cashew Cilantro Dressing make large portions to keep on hand for the week or to share with friends.

street corn bowl with tofu lentil picadillo

Mexican Influenced Street Corn Bowl

It’s hard to say what the star of this healthy bowl is, all of the ingredients are so delicious and pair so well together! I call it a street corn bowl as it’s inspired by Tocaya’s Street Corn en Fuego, but you can’t ignore the rest of the ingredient list. This vegan bowl is made up of:

  • Fire Roasted Corn
  • Tofu Lentil Picadillo
  • Cashew Cilantro Dressing
  • Vegan Feta
  • Avocado
  • Romaine
  • Cilantro Lime Rice
  • Corn Nuts
street corn bowl with tofu lentil picadillo

Spring & Summer Favorite

Peak season of corn lasts from May to September making this street corn bowl perfect for both Spring and Summer. I try to make my recipes as convenient and easy as possible – while still remaining healthy! I used this frozen fire roasted corn in this recipe which only requires heating it up in a pan. So easy! Plus, the only ingredient is corn.

This salad sits atop fresh and crisp shredded romaine. Tocaya uses cabbage, but I find romaine to be easier on the digestion when consumed in this quantity. I also axed the jalapeños from this recipe, but feel free to add them back in! The cashew cilantro dressing is blended with a touch of red pepper flakes which does give this bowl a nice kick.

{If you like this recipe, you’ll love my CUBAN INSPIRED MUNG BEAN PLANTAIN BOWL and my CILANTRO LIME CHICK’N AND RICE BOWL.}

street corn bowl with tofu lentil picadillo

Street Corn Bowl with Tofu Lentil Picadillo

Refreshing Mexican Street Corn Bowl with a Tofu Lentil Picadillo and Cashew Cilantro Dressing.
Print Rate Pin

Ingredients

Bowl

  • ½ head Shredded Romaine
  • ½ Avocado Slices
  • Vegan Feta, I love the brand Violife
  • Fire Roasted Corn, I buy frozen from Whole Foods and heat on a pan before serving
  • Corn Nuts

Cilantro Lime Rice

  • 1 cup Rice
  • 1 cup Water
  • 1 Lime, juice from
  • Cilantro Leaves

Tofu Picadillo

  • 1 container High Protein Tofu
  • 2 cups Cooked Lentils
  • Avocado Oil
  • 2 tbsp Red Wine Vinegar
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Paprika
  • 2 tsp Cumin
  • 1 tsp Chipotle Powder
  • 2 tsp Oregano Powder
  • 28 oz Can Fire Roasted Crushed Tomatoes
  • Sliced Olives
  • Sea Salt
  • Pepper

Cashew Cilantro Dressing

  • 1 cup Soaked Cashews
  • 1 cup Cilantro Leaves
  • ¾ cup Filtered Water
  • 1 Lime, juice from
  • 2 tbsp Nutritional Yeast
  • 6 Garlic Cloves
  • 3 tbsp Rice Vinegar
  • 2 tbsp Maple Syrup
  • 1.5 tsp Sea Salt
  • 3 tbsp Tamari
  • ¼ tsp Red Pepper Flakes, optional

Instructions
 

Cilantro Lime Rice

  • Wash your rice well then cook in water. Once it’s done cooking fluff the rice and mix in the juice of a lime. When ready to serve, mix in fresh cilantro leaves.

Tofu Picadillo

  • Crumble the high protein tofu with your hands in a mixing bowl. Add the 2 cups of cooked lentils and gently stir to combine.
  • Heat avocado oil on a pan. Once hot add the tofu and lentil combo. Add in the red wine vinegar, garlic powder, onion powder, paprika, cumin, chipotle powder, and dried oregano. Cook on a medium low heat for about 10 minutes so the tofu can get a bit crispy. Make sure to stir every so often so the mixture doesn’t stick to the pan and evenly cooks.
  • Add in the can of fire roasted crushed tomatoes and stir to combine. Keep covered and stir occasionally on a low medium heat. Continue until the excess liquid has completely absorbed. Add in the sliced olives (amount if up to you) then crank up the heat to medium and stir every 30 seconds until the mixture starts to brown. Remove from heat.

Cashew Cilantro Dressing

  • Make sure cashews are soaked either in the fridge overnight or out on the counter in boiling water for at least 20 minutes.
  • Blend all ingredients until super smooth and creamy. 
  • Keep stored in the fridge. Be aware the mixture becomes thicker in the fridge so you may have to add more liquid.

Bowl

  • Pan fry fire roasted corn on a pan. Slice 1/2 an avocado and shred 1/2 head of romaine.
  • Assemble your bowl – add the shredded romaine, corn, tofu lentil picadillo, cilantro lime rice, vegan feta, corn nuts, and a drizzle of cashew cilantro dressing.
Author: Annie Kimmelman