Roasted Sesame Mushroom Bean Bowl

Bahan-bahan

Yogurt Sauce

3/4 cup plain plant-based yogurt

1/4 cup fresh cilantro

3 tbsp fresh mint

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 -in 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-in pieces

1 large shallot, thinly sliced

2 tbsp sesame seeds

1 lime

1/3 cup fresh cilantro, minced

A handful of fresh mint, torn

Black pepper

For serving:

Cooked grain of choice

Arahan

Preheat oven to 425F. Place chickpeas in a clean kitchen towel and pat dry.

Prep sauce by combining the yogurt, garlic, vinegar, the zest of 1 lime and the juice of half a lime (reserve other 1/2 for later), parsley, mint, and a generous pinch of salt in a blender cup. Blend until the herbs are finely minced.

In a large mixing bowl, combine 2 tbsp of oil, garlic, thyme, 1 1/2 tsp coriander, 1 1/2 tsp cumin, and a generous pinch of salt. Whisk together, add the cauliflower and chickpeas then toss to coat.

Spread the mix in a single layer on a baking sheet, placing the cauliflower cut side down on the pan. Back 20 mins, flip and bake for another 10-15 mins.

In the same mixing bowl, add mushrooms, shallot, 1 tbsp oil, sesame seeds, 1/2 tsp each cumin and coriander, and a generous pinch of salt. Toss to coat, then spread on a baking sheet. Bake on the middle rack for 15 mins, toss, and bake again for 5-10 mins, 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 of roasted veg. Add the cilantro, mint, and a pinch of black pepper, then toss everything to combine. Adjust salt as needed.

To serve, divide the mushroom mixture between bowls with cooked rice, then drizzle a few spoons of the sauce on top and enjoy!