Vegan Cali-Style Zucchini & ’Shroom Bowls
with Lemon Herb Rice & Creamy Avocado Sauce
Vegan Cali-Style Zucchini & ’Shroom Bowls
Bright zucchini and savory mushrooms top lemony herb rice, finished with a creamy avocado sauce for a fresh, satisfying vegan bowl.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 1 teaspoon Dried Oregano
- 4 tablespoon Guacamole
- ¾ cup Jasmine Rice
- 1 unit Lemon
- ¼ ounce Parsley
- 1 unit Red Onion
- 1 ounce Roasted Onion & Garlic Spread
- 1 unit Tomato
- 2 tablespoon Vegan Mayo
- 1 unit Zucchini
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time15m
Total Time35m
Calories630
Protein11g
Carbs96g
Fat25g
Tags:
VeganCalorie SmartFiber SmartLow SodiumDietitian WinSeasonalNew
Swaps and substitutions
For a gluten-free option, pair with gluten-free bread or skip the bread side entirely; the bowl itself is already vegan and free from listed allergens. If you want a lighter creamy element, use plain dairy-free yogurt in place of the mayo-based sauce, and swap the guacamole for mashed avocado if needed.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to keep the bowl light and fresh. Warm flatbread or toasted pita on the side works well for scooping up the rice and sauce.
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