# Roasted Sesame Mushroom Bean Bowls

A sheet-pan meal focusing on caramelization and crispy textures, featuring roasted sesame mushroom and bean bowls with a creamy yogurt sauce.

- Cuisine: American
- Category: Lunch
- Language: en

## 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

## Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Pat dry the chickpeas using a clean kitchen towel.
3. Prepare 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.
4. Blend the sauce until the herbs are finely minced.
5. In 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.
6. Whisk the mixture together.
7. Add cauliflower florets and chickpeas to the bowl and toss to coat.
8. Spread the cauliflower and chickpea mixture in a single layer on a baking sheet, ensuring the cauliflower is cut-side down.
9. Bake for 20 minutes, then flip and bake for another 10-15 minutes.
10. In 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.
11. Toss to coat the mushrooms and shallots.
12. Spread the mushroom mixture on a baking sheet.
13. Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes until browned and crispy.
14. Once done, squeeze the juice of the remaining lime half over the mushrooms and toss to coat.
15. Transfer the roasted mushrooms and shallots to the tray with the roasted cauliflower and chickpeas.
16. Add minced cilantro, torn fresh mint, and a pinch of black pepper, then toss everything to combine.
17. Adjust salt as needed.
18. To serve, divide the mushroom mixture between bowls with cooked rice.
19. Drizzle a few spoons of the prepared yogurt sauce on top and enjoy.

## Equipment

- blender cup
- large mixing bowl
- baking sheet
- tongs
- spatula
- grater
- knife
- cutting board
- measuring 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.

## Source

- Original video: https://www.instagram.com/reel/DFUDb0gsSNO/?igsh=MWdjNTlreDdnb3dodQ==
- Recipe page: https://www.cliprecipe.com/recipe/fed4fd8b-aaf9-4f6f-b3d0-889649a0155d
- Extracted: 2025-08-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt