Vegan Cali-Style Zucchini & ’Shroom Bowls
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Vegan Cali-Style Zucchini & ’Shroom Bowls

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).

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes


serving amount

¾ cup

Jasmine Rice

1 unit


1 unit


1 unit

Red Onion

1 ounce

Roasted Onion & Garlic Spread

8 ounce

Button Mushrooms

1 unit


¼ ounce


1 teaspoon

Dried Oregano

2 tablespoon

Vegan Mayo

4 tablespoon


Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories630 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber7 g
Protein11 g
Cholesterol0 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Bowl
Aluminum Foil
Baking Sheet
Large Pan
Paper Towel
Small Bowl


Cook Rice

• 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.

Start Prep

• 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.

Roast Vegetables

• 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.

Finish Prep

• Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon. Roughly chop parsley.

Cook Mushrooms

• 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.

Make Avocado Sauce

• 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.

Finish & Serve

• 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.