Buffalo Oyster Mushroom Bowls
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These Buffalo Oyster Mushroom Bowls are an easy vegan weeknight dinner! Layered with brown rice, black beans, crispy mushrooms & vegan ranch!
I love a crispy oyster mushroom! I also love anything with buffalo sauce. And these Buffalo Oyster Mushroom Bowls combine these two things in the best way possible. Oyster mushrooms are shredded & tossed in a garlicky, buffalo mixture. They are baked until crispy and then served in bowls with brown rice, avocado & vegan ranch. A tasty, healthy and easy vegan dinner idea – also perfect for meal prepped lunches!
Step One: Roast the Mushrooms
Oyster mushrooms are one of my favorite mushrooms to cook with. When they are shredded and roasted, they get super crispy and delicious!
Start by shredding the mushrooms – just use your hands to shred the mushrooms into thin strips and place them in a bowl.
To the mushrooms add some oil, buffalo sauce, garlic powder, onion powder, smoked paprika and pepper. Give everything a good toss and spread the mushrooms in an even layer on 2 parchment-lined baking sheets. Place them in the oven for 15 minutes. Toss and place them back in the oven for 5-10 minutes.
When they come out they should be delicious and crispy!
TSV TIP: The reason you want to spread the mushrooms out on 2 baking sheets is to ensure they get crispy. If you overcrowd the baking sheet, they will steam instead of crisping up.
Step Two: Prep the Vegan Ranch & Toppings
To a bowl add some vegan mayo, vegan yogurt, alllll the typical ranch dry seasonings and some apple cider vinegar. Mix, mix, mix and that is it!
The main thing you want to remember when making this ranch is that it is ok to play around with the seasonings! Make it your own. I personally love a lot of vinegar in mine, so I go heavy handed.
You will also need to prep some brown rice (I like the frozen packs that microwave in 3 minutes), avocado, black beans, jalapeño, red onion, romaine & cilantro.
Step Three: Assemble & Serve
To assemble the bowls, add brown rice to each bowl and then top it off with alllll of the other toppings. Drizzle with some of the vegan ranch and have lots of lime wedges on the side.
If you like some extra heat (like me) you can also add another drizzle of buffalo sauce.
If you are making these bowls for meal prep, you can add everything to individual containers and keep the dressing on the side.
These bowls are protein-packed, delicious and super easy!
Need more recipe inspo? Check these out:
Buffalo Oyster Mushroom Bowls
Ingredients
FOR THE OYSTER MUSHROOMS
- 12 ounces king oyster mushrooms shredded
- 3 tablespoons avocado oil
- 1/4 cup buffalo sauce plus more for serving
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
FOR THE VEGAN RANCH
- 1/3 cup vegan mayo
- 1/4 cup vegan yogurt unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- salt to taste
- 1-2 tablespoons apple cider vinegar to taste
FOR THE BOWLS
- 2 cups cooked brown rice or sub another grain
- 1 15-ounce can black beans drained & rinsed
- 1 head romaine lettuce chopped
- 1/2 red onion thinly sliced
- 1 jalapeño thinly sliced, optional
- 1/2 bunch cilantro chopped
- 2 small avocados sliced
- lime wedges for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Use your hands to shred the mushrooms – you can make them as thin or thick as you like. Add them to a bowl with the rest of the mushroom ingredients and toss to coat. Split the mushrooms between the 2 baking sheets and spread in an even layer. Place in the oven for 15 minutes, toss and place back in the oven for another 5-10 minutes (see notes).
- While the mushrooms are cooking, add all of the ranch ingredients to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, layer each bowl with rice, mushrooms, beans, romaine, red onion, jalapeño and avocado slices. Drizzle with the vegan ranch and sprinkle with cilantro. Serve with lime wedges on the side. For some extra spice, drizzle on some extra buffalo sauce!
Video
Notes
- The reason you want to spread the mushrooms out on 2 baking sheets is to ensure they get crispy. If you overcrowd the baking sheet, they will steam instead of crisping up.
- The baking time for the mushrooms will depend on how thin you shred them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in. I ended up cooking mine for 20 minutes.
- You can serve the rice/beans at room temperature or heated.
I loved this! I ended up having to throw out my oyster mushrooms, so used tofu instead, which was bangin with the buffalo sauce. I really liked the dressing too!
Tofu sounds like a great swap! So glad you liked this!
Just made this for dinner, and it was absolutely delicious. Only change that we made was that we did a quick pickle on our red onion earlier today, and warmed the beans on the stove with some veggie broth while the mushrooms were cooking. It was a nice warm, summer meal, very fresh tasting with the cilantro, and the ranch dressing was amazing. We will definitely repeat this meal in the future l.
Thanks so much Amanda! Love the idea of adding pickled onions to this!
This was also a big win at our house – because we love Buffalo sauce too 🙂 Subbed reg oyster mushrooms for kings, vegan sour cream + smidge of soy milk for yogurt and pre-cooked farro for the rice. The ranch dressing may be used on the regular around here 🔥👏❤️
Thanks Judy! So glad it was a hit!