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.
