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Roasted Sesame Mushroom Bean Bowls
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Roasted Sesame Mushroom Bean Bowls

50 minServes 4Nutri-Score A€€
from @plantbasedrd2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • plain plant-based yogurt (plain, unsweetened)Dairy180 g
  • fresh cilantro (chopped)Produce15 g
  • fresh mint (chopped)Produce8 g
  • garlic (small clove, grated)Produce1 piece
  • white wine vinegarPantry15 ml
  • lime (half juiced and zested for the sauce, half cut into wedges for serving)Produce1 piece
  • kosher salt (to taste)Spices5 g
  • avocado oilPantry45 ml
  • garlic (cloves, grated)Produce2 pieces
  • fresh thyme leaves (leaves picked)Produce1 g
  • ground corianderSpices4 g
  • ground cuminSpices4 g
  • cauliflower (head, cut into 1-inch florets)Produce1 piece
  • chickpeas (one 15 oz can, drained and rinsed)Pantry425 g
  • shiitake mushrooms (stems removed, thinly sliced)Produce170 g
  • oyster mushrooms (torn into 1-inch pieces)Produce170 g
  • shallot (large, thinly sliced)Produce1 piece
  • sesame seedsNuts & seeds18 g
  • fresh cilantro (minced, for serving)Produce20 g
  • fresh mint (handful, torn, for serving)Produce8 g
  • black pepper (to taste)Spices2 g
  • cooked grain of choice (cooked, for serving)Grains600 g

per serving

Nutrition

425kcal

Carbs
53 g
Proteins
16 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Baking tray ×2
  • Mixing bowl
  • Grater
  • Oven

step by step

Method

  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.
    Step 1

  2. Roast the cauliflower and chickpeas

    • Roast until deeply golden and crisp at the edges, stirring once halfway through.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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