Roasted Sesame Mushroom Bean Bowls
Savory Roasted Sesame Mushroom Bean Bowls drizzled with a refreshing cilantro mint yogurt sauce. An easy weeknight sheet pan meal.

Why You’ll Love These Roasted Sesame Mushroom Bean Bowls
- Set-it-and-forget-it meal. I like to categorize meals like this as sheet pan meals. It’s a veggie-packed dish that does all the roasting in the oven, making it both convenient and easy to cleanup afterwards.
- Flavor packed. This bowl is layered with flavors, starting with seasoned veggies that caramelize in the oven and are then smothered in a deliciously cooling herby yogurt sauce.
- A balanced and nourishing meal. Packed with antioxidant-rich veggies, fiber, iron, and protein, this dish is a perfect example of how variety can help you meet all of your macronutrient needs.
Key Ingredients and Substitutions
- Mushrooms: I prefer to use oyster and shiitake mushrooms, which are often more affordable to purchase from a local Asian market. If these mushroom varieties are not available, button mushrooms or a mix of different mushrooms will also work.
- Chickpeas: I used canned chickpeas for ease, but if you’re not a fan of roasted chickpeas, you can swap for some roasted lentils. If you go wit the lentils, cook them on a separate sheet pan, as they take less time to roast.
- Cauliflower: Not a fan of cauliflower? Feel free to roast a different vegetable. You may need to adjust the roasting time depending on what you choose. If you want something similar to roasting that cauliflower, consider roasting something like cubed sweet potato, winter squash, or carrots.
- Herbs: I used thyme to roast with the cauliflower and a mix of fresh cilantro and mint to toss the roasted veggies with. You can swap these herbs based on your preference (like parsley and chives).
- Shallot: Feel free to swap with some sliced red onion.
- Spices: I used coriander and cumin to season the veggies, but feel free to adjust or swap spices based on your taste.
- Sesame Seeds: These add crunch and a nutty flavor to the roasted mushrooms.
- Lime: Fresh lime juice adds a lovely pop of flavor to the savory roasted mushrooms. Highly recommend not skipping this.
- Yogurt: I used a plant-based soy yogurt. Regardless of the yogurt you used, make sure you go for an option that is unsweetened/plain. I like using Silk’s Soy Yogurt and Forager Project’s Cashew Yogurt for this sauce.
- White Wine Vinegar: Alternatively, you can use rice vinegar or a splash of apple cider vinegar.
- Garlic: I used a few cloves for roasting and to use in the sauce. Feel free to adjust the amount used based on preference.
How to Make Roasted Sesame Mushroom Bean Bowls
Preheat oven to 425F and line two baking sheets with parchment paper. Place the chickpeas over a clean kitchen towel and pat dry to remove excess moisture.
Now prep the sauce by combining the yogurt, garlic, vinegar, the zest of 1 lime and the juice of half a lime (reserve the other half for later), cilantro, mint, and a generous pinch of salt in a blender cup. Blend until the herbs are finely minced into the sauce, then place in the fridge until ready to use.
In a large mixing bowl, combine the oil, garlic, thyme, coriander, cumin, and a generous pinch of salt. Whisk together, then add in the cauliflower and chickpeas, tossing to coat evenly in the mixture.
Spread the coated cauliflower and chickpeas in a single layer on one baking sheet. Make sure everything is spread out into a single layer and that the cauliflower pieces are placed cut-side down on the pan. Roast on the bottom rack 20 minutes, then flip and bake for another 10-15 minutes.
In the same mixing bowl, add the mushrooms, shallot, 1 tablespoon oil, sesame seeds, cumin, coriander, and a generous pinch of salt. Toss to coat, then spread the mixture out on the second baking sheet. Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crispy around the edges. Once done, squeeze the juice of the remaining lime half over the mushrooms and toss to coat.
Transfer the mushrooms over to the tray with the cauliflower and chickpeas. Add the cilantro, mint, and a pinch of fresh black pepper, then toss everything to combine. Taste and adjust the salt as needed.
To serve, divide the mushroom mixture between bowls with cooked rice, then drizzle a few spoonfuls of the herby yogurt sauce on top and enjoy!
Expert Tips
- Ways to make this recipe easier. While the sauce is simple to make, you can opt for a premade sauce if you’re short on time. A plant-based green goddess sauce works great here. You can also save time by using some pre-chopped cauliflower florets to help further minimize chopping with this recipe.
- Give your vegetables and beans some space. Make sure your veggies and beans are spread out on the pan to ensure even roasting and charring. Overcrowding the pan will cause the veggies to steam rather than roast, resulting in sogginess.
- Adjust the spices. Use this recipe as a base and feel free to adjust the spices according to your preference. Be sure to taste and season with extra salt and pepper as needed to bring out more of the flavor from your seasoned vegetables.
- Pay attention to your mushrooms. Mushrooms will release a lot of moisture as they roast, and this is normal! Just make sure that you give the mushrooms a toss as they roast to encourage even browning as that moisture starts to cook off. If the mushrooms still appear wet and squishy, continue to roast until their texture becomes more golden and crisp around the edges.
Frequently Asked Questions
Yes, this meal can be made in ahead and stored for later. Store the mushroom bean mixture and yogurt sauce in separate airtight containers in the fridge for up to 4 days.
I have enjoyed this both hot and cold. If reheating, add the mushroom bean mix to a preheated pan over medium-low heat and sauté until the mixture is warmed through.
Try stuffing the mushroom bean mixture in a baked potato or gluten-free wrap. It’s also delicious served over different varieties of rice, quinoa, or millet.
Make It Balanced
You can serve the mushroom and chickpea mix a number of ways. Here are some ways to enjoy it based on your nutrition needs:
- For more protein: Serve with a higher-protein grain like quinoa or farro. You can also pair this dish with some crispy tofu or smoked tofu.
- For more energy and fiber: Try stuffing the mixture into a baked sweet potato for some added beta-carotene and fiber.
- For more convenience: Enjoy stuffed in a whole-grain pita or gluten-free wrap.
More Simple One-Pan Meals to Try
- Roasted Cabbage Slaw with Sweet Sesame Onions
- Creamy Gochujang Black Bean Stew with Crispy Garlic
- Crispy Shredded Za’atar Tofu Cabbage Wraps
- Creamy Chipotle Orange Chickpeas with Marinated Onions
- One Pot Lemon Orzo with Sautéed Asparagus
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
PrintRoasted Sesame Mushroom Bean Bowls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Savory Roasted Sesame Mushroom Bean Bowls drizzled with a refreshing cilantro mint yogurt sauce. An easy weeknight sheet pan meal.
Ingredients
Cilantro Mint Yogurt Sauce
- 3/4 cup plain unsweetened plant-based yogurt
- 1/4 cup fresh cilantro leaves
- 3 tbsp fresh mint leaves
- 1 small clove garlic, grated
- 1 tbsp white wine vinegar
- Juice and zest of half a lime
- Kosher salt
Roasted Mushrooms and Beans
- 3 tbsp avocado oil
- 2 garlic cloves, grated
- 1 tsp fresh thyme leaves
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 head of cauliflower, cut into 1 inch florets
- 1, 15 oz can chickpeas, drained and rinsed
- 6 oz shiitake mushrooms, stems removed and thinly sliced
- 6 oz oyster mushrooms, torn into 1 inch pieces
- 1 large shallot, thinly sliced
- 2 tbsp sesame seeds
- 1 lime
- 1/3 cup fresh cilantro, minced
- A handful of fresh mint, torn (about 1/4 cup loosely packed)
For serving: Cooked grain of choice
Instructions
- Preheat oven to 425F and line two baking sheets with parchment paper. Place the chickpeas over a clean kitchen towel and pat dry to remove excess moisture.
- Now prep the sauce by combining the yogurt, garlic, vinegar, the zest of 1 lime and the juice of half a lime (reserve the other half for later), cilantro, mint, and a generous pinch of salt in a blender cup. Blend until the herbs are finely minced into the sauce, then place in the fridge until ready to use.
- In a large mixing bowl, combine 2 tablespoons of oil, garlic, thyme, 1 1/2 tsp coriander, 1 1/2 tsp cumin, and a generous pinch of salt. Whisk together, then add in the cauliflower and chickpeas, tossing to coat evenly in the mixture.
- Spread the coated cauliflower and chickpeas in a single layer on one baking sheet. Make sure everything is spread out into a single layer and that the cauliflower pieces are placed cut-side down on the pan. Roast on the bottom rack 20 minutes, then flip and bake for another 10-15 minutes.
- In the same mixing bowl, add the mushrooms, shallot, 1 tablespoon oil, sesame seeds, 1/2 tsp cumin, 1/2 tsp coriander, and a generous pinch of salt. Toss to coat, then spread the mixture out on the second baking sheet. Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crispy around the edges. Once done, squeeze the juice of the remaining lime half over the mushrooms and toss to coat.
- Transfer the mushrooms over to the tray with the cauliflower and chickpeas. Add the cilantro, mint, and a pinch of fresh black pepper, then toss everything to combine. Taste and adjust the salt as needed.
- To serve, divide the mushroom mixture between bowls with cooked rice, then drizzle a few spoonfuls of the herby yogurt sauce on top and enjoy!
Notes
Ways to make this recipe easier. While the sauce is simple to make, you can opt for a premade sauce if you’re short on time. A plant-based green goddess sauce works great here. You can also save time by using some pre-chopped cauliflower florets to help further minimize chopping with this recipe.
Give your vegetables and beans some space. Make sure your veggies and beans are spread out on the pan to ensure even roasting and charring. Overcrowding the pan will cause the veggies to steam rather than roast, resulting in sogginess.
Adjust the spices. Use this recipe as a base and feel free to adjust the spices according to your preference. Be sure to taste and season with extra salt and pepper as needed to bring out more of the flavor from your seasoned vegetables.
Pay attention to your mushrooms. Mushrooms will release a lot of moisture as they roast, and this is normal! Just make sure that you give the mushrooms a toss as they roast to encourage even browning as that moisture starts to cook off. If the mushrooms still appear wet and squishy, continue to roast until their texture becomes more golden and crisp around the edges.
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