Roasted Sesame Mushroom Bean Bowls

Name: Roasted Sesame Mushroom Bean Bowls
Cuisine: American
Ingredients: 0.75 cup plain plant-based yogurt; 0.25 cup fresh cilantro; 3 tbsp fresh mint; 1 small clove garlic, grated; 1 tbsp white wine vinegar; 0.5 lime; Kosher salt; 3 tbsp avocado oil; 2 garlic cloves, grated; 1 tsp fresh thyme leaves; 2 tsp ground coriander; 2 tsp ground cumin; 1 head cauliflower, cut into 1-inch florets; 1 can chickpeas, drained and rinsed; 6 oz shiitake mushrooms, stems removed and thinly sliced; 6 oz oyster mushrooms, torn into 1-inch pieces; 1 large shallot, thinly sliced; 2 tbsp sesame seeds; 1 lime; 0.33 cup fresh cilantro, minced; 1 handful fresh mint, torn; black pepper; cooked grain of choice

Serves 1

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Roasted Sesame Mushroom Bean Bowls

instagram.com

Serves 1

Directions

1Preheat oven to 425 degrees Fahrenheit.
2Pat dry the chickpeas using a clean kitchen towel.
3Prepare the sauce by combining yogurt, grated garlic, white wine vinegar, the zest of one lime, the juice of half a lime, cilantro, mint, and a generous pinch of salt in a measuring cup.
4Blend the sauce until the herbs are finely minced.
5In a large mixing bowl, combine 2 tablespoons of avocado oil, grated garlic, fresh thyme leaves, 1 1/2 teaspoons of ground coriander, 1 1/2 teaspoons of ground cumin, and a generous pinch of salt.
6Whisk the mixture together.
7Add cauliflower florets and chickpeas to the bowl and toss to coat.
8Spread the cauliflower and chickpea mixture in a single layer on a baking sheet, ensuring the cauliflower is cut-side down.
9Bake for 20 minutes, then flip and bake for another 10-15 minutes.
10In the same mixing bowl, add shiitake mushrooms, oyster mushrooms, thinly sliced shallots, 1 tablespoon of oil, sesame seeds, 1/2 teaspoon each of cumin and coriander, and a generous pinch of salt.
11Toss to coat the mushrooms and shallots.
12Spread the mushroom mixture on a baking sheet.
13Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes until browned and crispy.
14Once done, squeeze the juice of the remaining lime half over the mushrooms and toss to coat.
15Transfer the roasted mushrooms and shallots to the tray with the roasted cauliflower and chickpeas.
16Add minced cilantro, torn fresh mint, and a pinch of black pepper, then toss everything to combine.
17Adjust salt as needed.
18To serve, divide the mushroom mixture between bowls with cooked rice.
19Drizzle a few spoons of the prepared yogurt sauce on top and enjoy.

Ingredients

0.75 cup plain plant-based yogurt
0.25 cup fresh cilantro
3 tbsp fresh mint
1 small clove garlic, grated
1 tbsp white wine vinegar
0.5 lime
Kosher salt
3 tbsp avocado oil
2 garlic cloves, grated
1 tsp fresh thyme leaves
2 tsp ground coriander
2 tsp ground cumin
1 head cauliflower, cut into 1-inch florets
1 can chickpeas, drained and rinsed
6 oz shiitake mushrooms, stems removed and thinly sliced
6 oz oyster mushrooms, torn into 1-inch pieces
1 large shallot, thinly sliced
2 tbsp sesame seeds
1 lime
0.33 cup fresh cilantro, minced
1 handful fresh mint, torn
black pepper
cooked grain of choice

Equipment

blender cuplarge mixing bowlbaking sheettongsspatulagraterknifecutting boardmeasuring cup

Tips

Do not overcrowd your pan to allow vegetables to caramelize and crisp up effectively.
Mushrooms are water-logged, ensure they have space to release moisture and get crispy edges while baking.

Roasted Sesame Mushroom Bean Bowls

Serves 1

instagram.com

Roasted Sesame Mushroom Bean Bowls

instagram.com

Serves 1

Directions

1Preheat oven to 425 degrees Fahrenheit.
2Pat dry the chickpeas using a clean kitchen towel.
3Prepare the sauce by combining yogurt, grated garlic, white wine vinegar, the zest of one lime, the juice of half a lime, cilantro, mint, and a generous pinch of salt in a measuring cup.
4Blend the sauce until the herbs are finely minced.
5In a large mixing bowl, combine 2 tablespoons of avocado oil, grated garlic, fresh thyme leaves, 1 1/2 teaspoons of ground coriander, 1 1/2 teaspoons of ground cumin, and a generous pinch of salt.
6Whisk the mixture together.
7Add cauliflower florets and chickpeas to the bowl and toss to coat.
8Spread the cauliflower and chickpea mixture in a single layer on a baking sheet, ensuring the cauliflower is cut-side down.
9Bake for 20 minutes, then flip and bake for another 10-15 minutes.
10In the same mixing bowl, add shiitake mushrooms, oyster mushrooms, thinly sliced shallots, 1 tablespoon of oil, sesame seeds, 1/2 teaspoon each of cumin and coriander, and a generous pinch of salt.
11Toss to coat the mushrooms and shallots.
12Spread the mushroom mixture on a baking sheet.
13Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes until browned and crispy.
14Once done, squeeze the juice of the remaining lime half over the mushrooms and toss to coat.
15Transfer the roasted mushrooms and shallots to the tray with the roasted cauliflower and chickpeas.
16Add minced cilantro, torn fresh mint, and a pinch of black pepper, then toss everything to combine.
17Adjust salt as needed.
18To serve, divide the mushroom mixture between bowls with cooked rice.
19Drizzle a few spoons of the prepared yogurt sauce on top and enjoy.

Ingredients

0.75 cup plain plant-based yogurt
0.25 cup fresh cilantro
3 tbsp fresh mint
1 small clove garlic, grated
1 tbsp white wine vinegar
0.5 lime
Kosher salt
3 tbsp avocado oil
2 garlic cloves, grated
1 tsp fresh thyme leaves
2 tsp ground coriander
2 tsp ground cumin
1 head cauliflower, cut into 1-inch florets
1 can chickpeas, drained and rinsed
6 oz shiitake mushrooms, stems removed and thinly sliced
6 oz oyster mushrooms, torn into 1-inch pieces
1 large shallot, thinly sliced
2 tbsp sesame seeds
1 lime
0.33 cup fresh cilantro, minced
1 handful fresh mint, torn
black pepper
cooked grain of choice

Equipment

blender cuplarge mixing bowlbaking sheettongsspatulagraterknifecutting boardmeasuring cup

Tips

Do not overcrowd your pan to allow vegetables to caramelize and crisp up effectively.
Mushrooms are water-logged, ensure they have space to release moisture and get crispy edges while baking.