Plat
Roasted Sesame Mushroom Bean Bowls
50 minPour 4Nutri-Score A€€
A
50 min
50 minRoasted Sesame Mushroom Bean Bowls
recette de
Catherine, MS, RD
@plantbasedrd
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
plain plant-based yogurt (plain, unsweetened)Produits laitiers180 g
fresh cilantro (chopped)Fruits et légumes15 g- fresh mint (chopped)Fruits et légumes8 g
garlic (small clove, grated)Fruits et légumes1 morceau
white wine vinegarÉpicerie15 ml
lime (half juiced and zested for the sauce, half cut into wedges for serving)Fruits et légumes1 morceau
kosher salt (to taste)Épices5 g
avocado oilÉpicerie45 ml- garlic (cloves, grated)Fruits et légumes2 morceaux
fresh thyme leaves (leaves picked)Fruits et légumes1 g- ground corianderÉpices4 g
- ground cuminÉpices4 g
- cauliflower (head, cut into 1-inch florets)Fruits et légumes1 morceau
- chickpeas (one 15 oz can, drained and rinsed)Épicerie425 g
- shiitake mushrooms (stems removed, thinly sliced)Fruits et légumes170 g
- oyster mushrooms (torn into 1-inch pieces)Fruits et légumes170 g
shallot (large, thinly sliced)Fruits et légumes1 morceau
sesame seedsFruits à coque et graines18 g- fresh cilantro (minced, for serving)Fruits et légumes20 g
- fresh mint (handful, torn, for serving)Fruits et légumes8 g
black pepper (to taste)Épices2 g
cooked grain of choice (cooked, for serving)Céréales600 g
par portion
Nutrition
425kcal
- Glucides
- 53 g
- Protéines
- 16 g
- Lipides
- 17 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson ×2
Saladier
Râpe
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Roast the cauliflower and chickpeas
- Roast until deeply golden and crisp at the edges, stirring once halfway through.
- Étape 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.
- Étape 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.
- Étape 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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