Mexican Street Corn Burrito Bowls

INGREDIENTS

3 cups

cooked quinoa

1 tsp

olive oil

1 15.25 ounce can

(1 ½ cups) Del Monte® Fresh Cut Sweet Whole Kernel Corn, drained

1 1/2 cups

cooked black beans, drained and rinsed

red bell pepper, sliced

1/4 cup

chopped parsley or cilantro

1/2 tsp

garlic powder

1/4 tsp

paprika

1/4 tsp

cumin

1/4 tsp

sea salt

1/4 tsp

ground black pepper

1/4 tsp

red pepper flakes

1/4 cup

vegan greek yogurt

2 tsp

lime juice

1/2 tsp

finely minced garlic

1 tbsp

olive oil

1/2 tsp

sea salt

1/2 tsp

ground black pepper

lime wedges, for garnish

Top with jalapeño slices, avocado slices, and lime