Buffalo Oyster Mushroom Bowls
These Buffalo Oyster Mushroom Bowls are an easy vegan weeknight dinner! Layered with brown rice, black beans, crispy mushrooms & vegan ranch!
Equipment
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
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.
Nutrition
Calories: 580kcal | Carbohydrates: 62g | Protein: 15g | Fat: 32g