Vegan Cali-Style Zucchini & ’Shroom Bowls
with Lemon Herb Rice & Creamy Avocado Sauce
Get ready for a California-style vegan rice bowl overflowing with a bounty of veggies! You’ll top a fluffy bed of lemon-herb jasmine rice with tender, garlicky roasted zucchini, tomato, and red onion. Next come the mushrooms, sautéed with oregano until crisp and golden brown. Drizzle this beautiful bowl with a bright lemon-parsley guacamole sauce for an inspired dinner that shines a spotlight on just how delicious fresh vegetables can be (when you show ‘em a little love).
Ingredients
1 unit
Red Onion
1 unit
Zucchini
8 ounce
Button Mushrooms
1 unit
Lemon
1 ounce
Roasted Onion & Garlic Spread
2 tablespoon
Vegan Mayonnaise
1 unit
Tomato
1 teaspoon
Dried Oregano
¼ ounce
Parsley
4 tablespoon
Guacamole
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Slice zucchini on a diagonal into ½-inch-thick pieces. (TIP: If your zucchini is large, halve lengthwise first.) Cut tomato into ½-inch-thick wedges. Halve, peel, and cut onion into ½-inch-thick wedges.
• In a large bowl, toss zucchini, tomato, and onion with roasted garlic and onion spread, a large drizzle of oil, salt, and pepper until veggies are coated. • Transfer to a foil-lined baking sheet in an even layer. Roast on middle rack until browned and tender, 14-16 minutes.
• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon. Roughly chop parsley.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and half the oregano (all for 4 servings). Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Transfer to a paper-towel-lined plate.
• In a small bowl, combine mayonnaise, guacamole, half the parsley, and juice from one lemon wedge (two lemon wedges for 4 servings). • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
• Fluff rice with a fork; stir in remaining parsley, a big pinch of lemon zest, and juice from one lemon wedge (two lemon wedges for 4 servings). Taste and season with salt and pepper. • Divide rice between shallow bowls. Top with roasted veggies and mushrooms; drizzle with avocado sauce. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique, fresh flavors, though some found it bland and suggested adding more herbs or spices for depth 🌿.
- Ease of prep: Simple to make, but a few noted it took longer than expected. Consider prepping veggies in advance for a quicker meal.
- Suggestions: Try adding plant-based protein like chickpeas or tofu for a more satisfying vegan meal. Experiment with different grains or extra veggies.
- Portions: Some found the serving size small; consider increasing the veggie-to-rice ratio or adding more vegetables overall.
- Texture: A few wished for more crunch; try roasting veggies longer or adding toasted nuts for varied textures.
Reviews from our home cooks
This is a really healthy choice! We enjoyed how easy it was to put together and appreciated that it was all vegetables on rice. The vegan mayo mix with guacamole was a nice accent to the meal. There was a generous amount of mushrooms which we appreciated. We will order this again.
So much better than I anticipated. The garlic/onion jam on the roasted vegetables was so good. Wish there were more veggies and that the tomatoes were grape tomatoes instead of Roma. The avocado sauce was delicious!!
Delicious and filling. I substituted cherry tomatoes and seasoned with extra garlics and black pepper. My lemon was also overripe so I used lime juice instead. Cilantro in place of parsley would be a great addition as well.
The mushrooms were kind of gross and a little bit slimy. I love mushrooms and these made me sad. The guac is also gross. First of all, vegan mayo is disgusting. Secondly, I suppose its more cost effective to send the premade stuff than an actual avocado but the premade stuff makes my stomach hurt. I skipped it and made my own guac.
Added a vegetarian chicken substitute, made 3 servings. Zucchini could have been a little larger for more veg content. Really liked the onion jam. Rice package had a little hole, but not a big deal.
Needed to add some plant protein to make it feel like a complete vegan meal, so I roasted some chickpeas to go with it. Otherwise was great.
It was really good. Took a bit of time, but otherwise good. Next time I would not put the avocado sauce on it. It just did not need it.
There was absolutely nothing we didn't like about this meal, it was GREAT! 10/10 for sure!
This was very healthy and fresh tasting. Our tomato was not good and had crushed in transit. I substituted sun dried tomatoes I had on hand and it was great.
Simple and delicious, that onion and garlic jam is out of this world
