Protein Packed Mushroom Chickpea Bowl

This bowl is what I crave when I want something satisfying, protein-rich, and deeply nourishing—but still light enough to keep me feeling energized all day long. It’s loaded with fiber and plant-based protein from chickpeas, meaty umami flavor from shiitake and oyster mushrooms, and a burst of freshness from a creamy cilantro yogurt sauce that pulls everything together.

Serves 3

Ingredients

Cilantro Yogurt Sauce

3/4 cup unsweetened cashew yogurt

1/4 cup fresh cilantro 

1 small garlic clove, minced

juice and zest of half a lime 

1 tsp garlic powder 

salt and pepper to taste

Mushrooms and Beans

3 T avocado oil

2 garlic cloves, grated 

1 tsp fresh thyme 

2 tsp ground coriander 

2 tsp ground cumin

1 cauliflower head, cut in florets

1 can chickpeas, drained and rinsed 

6 oz shiitake mushrooms

6 oz oyster mushrooms

2 T sesame seeds

1 lime 

1/3 cup cilantro 

2 tsp garlic powder 

2 tsp onion powder 

salt and pepper to taste 

Directions

1. Preheat the oven to 425°F and line two baking sheets with parchment paper. Pat chickpeas dry with a towel.

2. For the sauce, blend yogurt, garlic, lime zest, lime juice (reserve half for later), cilantro, and salt until smooth. 

3. In a bowl, whisk 2 tbsp oil, garlic, thyme, 1 1/2 tsp coriander, 1 1/2 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and salt. Toss cauliflower and chickpeas in the mixture, then spread in a single layer on one baking sheet, cut-side down. Roast for 20 minutes, flip, and bake for another 10-15 minutes.

4. In the same bowl, toss mushrooms, 1 tbsp oil, sesame seeds, 1/2 tsp cumin, 1/2 tsp coriander, 1 tsp garlic powder, 1 tsp onion powder, and salt. Spread on the second baking sheet and bake for 15 minutes, toss, then bake for another 5-10 minutes until browned. Squeeze the remaining lime juice over the mushrooms.

5. Combine the mushrooms with the cauliflower and chickpeas. Add cilantro and black pepper, then adjust salt to taste. Serve the mixture over rice, drizzled with the herby yogurt sauce.