Plato principal
Roasted Sesame Mushroom Bean Bowls
50 minPara 4Nutri-Score A€€
A
50 min
50 minRoasted Sesame Mushroom Bean Bowls
receta de
Catherine, MS, RD
@plantbasedrd
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
plain plant-based yogurt (plain, unsweetened)Lácteos180 g
fresh cilantro (chopped)Frutas y verduras15 g- fresh mint (chopped)Frutas y verduras8 g
garlic (small clove, grated)Frutas y verduras1 pieza
white wine vinegarDespensa15 ml
lime (half juiced and zested for the sauce, half cut into wedges for serving)Frutas y verduras1 pieza
kosher salt (to taste)Especias5 g
avocado oilDespensa45 ml- garlic (cloves, grated)Frutas y verduras2 piezas
fresh thyme leaves (leaves picked)Frutas y verduras1 g- ground corianderEspecias4 g
- ground cuminEspecias4 g
- cauliflower (head, cut into 1-inch florets)Frutas y verduras1 pieza
- chickpeas (one 15 oz can, drained and rinsed)Despensa425 g
- shiitake mushrooms (stems removed, thinly sliced)Frutas y verduras170 g
- oyster mushrooms (torn into 1-inch pieces)Frutas y verduras170 g
shallot (large, thinly sliced)Frutas y verduras1 pieza
sesame seedsFrutos secos y semillas18 g- fresh cilantro (minced, for serving)Frutas y verduras20 g
- fresh mint (handful, torn, for serving)Frutas y verduras8 g
black pepper (to taste)Especias2 g
cooked grain of choice (cooked, for serving)Cereales600 g
por ración
Nutrición
425kcal
- Carbohidratos
- 53 g
- Proteínas
- 16 g
- Grasas
- 17 g
lo que usará
Utensilios
Bandeja de horno ×2
Bol
Rallador
Horno
paso a paso
Preparación
- Paso 1
Preheat the oven and season the cauliflower and chickpeas
- Preheat the oven to 220 °C and line or lightly oil two baking trays.
- Toss the cauliflower florets and chickpeas with the avocado oil, grated garlic, thyme, ground coriander and ground cumin.
- Season generously with salt and black pepper and spread in a single, uncrowded layer so the vegetables have room to caramelize.
- Paso 2
Roast the cauliflower and chickpeas
- Roast until deeply golden and crisp at the edges, stirring once halfway through.
- Paso 3
Roast the mushrooms and shallot
- Toss the shiitake and oyster mushrooms with the sliced shallot and a little more oil, keeping them spread out so they release their moisture.
- Season with salt and pepper and roast until the edges are crispy and browned.
- Paso 4
Make the yogurt sauce
- Whisk the plant-based yogurt with the grated garlic, white wine vinegar, lime juice and zest.
- Stir in the chopped cilantro and mint and season with kosher salt.
- Paso 5
Combine and finish
- Combine the roasted cauliflower, chickpeas, mushrooms and shallot in one pan.
- Scatter over the sesame seeds, minced cilantro and torn mint and squeeze over the lime.
- Serve over the cooked grain, drowned in the yogurt sauce.
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