Hoofdgerecht
Roasted Sesame Mushroom Bean Bowls
50 minVoor 4Nutri-Score A€€
A
50 min
50 minRoasted Sesame Mushroom Bean Bowls
recept van
Catherine, MS, RD
@plantbasedrd
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
plain plant-based yogurt (plain, unsweetened)Zuivel180 g
fresh cilantro (chopped)Groente en fruit15 g- fresh mint (chopped)Groente en fruit8 g
garlic (small clove, grated)Groente en fruit1 stuk
white wine vinegarVoorraadkast15 ml
lime (half juiced and zested for the sauce, half cut into wedges for serving)Groente en fruit1 stuk
kosher salt (to taste)Kruiden en specerijen5 g
avocado oilVoorraadkast45 ml- garlic (cloves, grated)Groente en fruit2 stukken
fresh thyme leaves (leaves picked)Groente en fruit1 g- ground corianderKruiden en specerijen4 g
- ground cuminKruiden en specerijen4 g
- cauliflower (head, cut into 1-inch florets)Groente en fruit1 stuk
- chickpeas (one 15 oz can, drained and rinsed)Voorraadkast425 g
- shiitake mushrooms (stems removed, thinly sliced)Groente en fruit170 g
- oyster mushrooms (torn into 1-inch pieces)Groente en fruit170 g
shallot (large, thinly sliced)Groente en fruit1 stuk
sesame seedsNoten en zaden18 g- fresh cilantro (minced, for serving)Groente en fruit20 g
- fresh mint (handful, torn, for serving)Groente en fruit8 g
black pepper (to taste)Kruiden en specerijen2 g
cooked grain of choice (cooked, for serving)Granen600 g
per portie
Voedingswaarden
425kcal
- Koolhydraten
- 53 g
- Eiwitten
- 16 g
- Vetten
- 17 g
wat je gebruikt
Keukengerei
Bakplaat ×2
Mengkom
Rasp
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Roast the cauliflower and chickpeas
- Roast until deeply golden and crisp at the edges, stirring once halfway through.
- Stap 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.
- Stap 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.
- Stap 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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