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Roasted Sesame Mushroom Bean Bowls
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Roasted Sesame Mushroom Bean Bowls

50 minPorcje: 4Nutri-Score A€€
od @plantbasedrd2 importyugotowano 0 razy
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Składniki

4 osoby
  • plain plant-based yogurt (plain, unsweetened)Nabiał180 g
  • fresh cilantro (chopped)Warzywa i owoce15 g
  • fresh mint (chopped)Warzywa i owoce8 g
  • garlic (small clove, grated)Warzywa i owoce1 kawałek
  • white wine vinegarSpiżarnia15 ml
  • lime (half juiced and zested for the sauce, half cut into wedges for serving)Warzywa i owoce1 kawałek
  • kosher salt (to taste)Przyprawy5 g
  • avocado oilSpiżarnia45 ml
  • garlic (cloves, grated)Warzywa i owoce2 kawałki
  • fresh thyme leaves (leaves picked)Warzywa i owoce1 g
  • ground corianderPrzyprawy4 g
  • ground cuminPrzyprawy4 g
  • cauliflower (head, cut into 1-inch florets)Warzywa i owoce1 kawałek
  • chickpeas (one 15 oz can, drained and rinsed)Spiżarnia425 g
  • shiitake mushrooms (stems removed, thinly sliced)Warzywa i owoce170 g
  • oyster mushrooms (torn into 1-inch pieces)Warzywa i owoce170 g
  • shallot (large, thinly sliced)Warzywa i owoce1 kawałek
  • sesame seedsOrzechy i nasiona18 g
  • fresh cilantro (minced, for serving)Warzywa i owoce20 g
  • fresh mint (handful, torn, for serving)Warzywa i owoce8 g
  • black pepper (to taste)Przyprawy2 g
  • cooked grain of choice (cooked, for serving)Produkty zbożowe600 g

na porcję

Wartości odżywcze

425kcal

Węglowodany
53 g
Białko
16 g
Tłuszcz
17 g
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Przybory

  • Blacha do pieczenia ×2
  • Miska
  • Tarka
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Roast the cauliflower and chickpeas

    • Roast until deeply golden and crisp at the edges, stirring once halfway through.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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