Spicy Chili Crisp Roasted Mushroom Veggie Bowl (Printable)

Crispy roasted mushrooms and fresh veggies topped with spicy chili crisp dressing for a zesty, satisfying meal.

# What You’ll Need:

→ Mushrooms & Veggies

01 - 1 lb mixed mushrooms (shiitake, cremini, oyster), torn or sliced
02 - 1 large red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 tbsp olive oil
06 - 1 tsp kosher salt
07 - ½ tsp black pepper

→ Bowl Base

08 - 2 cups cooked brown rice or quinoa (warm)
09 - 1 cup shredded purple cabbage
10 - 1 large carrot, julienned or grated
11 - 1 cup edamame, steamed

→ Spicy Chili Crisp Dressing

12 - 2 tbsp chili crisp (store-bought or homemade)
13 - 1½ tbsp low-sodium soy sauce (gluten-free if needed)
14 - 1 tbsp rice vinegar
15 - 1 tbsp toasted sesame oil
16 - 1 tsp honey or maple syrup

→ Garnish

17 - 4 scallions, thinly sliced
18 - 2 tbsp toasted sesame seeds
19 - 1 small handful fresh cilantro leaves (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss mushrooms, bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast for 20–25 minutes, stirring halfway, until the mushrooms are golden and veggies are tender with crispy edges.
04 - While vegetables roast, prepare the bowl base. Divide warm rice or quinoa among 4 bowls. Top each with shredded cabbage, carrot, and edamame.
05 - In a small bowl, whisk together chili crisp, soy sauce, rice vinegar, sesame oil, and honey until well combined.
06 - Arrange roasted mushrooms and veggies over the bowl base. Drizzle generously with spicy chili crisp dressing.
07 - Garnish with scallions, toasted sesame seeds, and fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • The roasted mushrooms develop this incredible meaty texture that even skeptics cannot stop eating
  • The chili crisp dressing hits every flavor note spicy, salty, savory, and slightly sweet
  • Everything comes together on one sheet pan while the grain base cooks
02 -
  • Crowding the mushrooms on the baking sheet will steam them instead of roasting so use two sheets if needed
  • The dressing can be made ahead but bring it to room temperature before serving so it pours easily
03 -
  • Let the roasted vegetables rest for 5 minutes before assembling so they develop those irresistible crispy edges
  • Taste the dressing before adding to the bowls since chili crisp brands vary wildly in salt and spice level

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