Vegan Cali-Style Zucchini & ’Shroom Bowls

Name: Vegan Cali-Style Zucchini & ’Shroom Bowls with Lemon Herb Rice & Creamy Avocado Sauce
Yield: 2 servings
Ingredients: 1 Onion; 1 Zucchini; 8 oz Mushroom; 1 Lemon; 1 oz Onion; 2 tbsp Mayonnaise; 1 Tomato; 1 tsp Oregano; 1/4 oz Parsley; 4 tbsp Guacamole; 3/4 cup Rice; tsp Salt, tsp; tsp Black Pepper, tsp; 3 tsp Cooking Oil, tsp

with Lemon Herb Rice & Creamy Avocado Sauce

By Recipe0 System

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).

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Onion
1 Zucchini
8 oz Mushroom
1 Lemon
1 oz Onion
2 tbsp Mayonnaise
1 Tomato
1 tsp Oregano
1/4 oz Parsley
4 tbsp Guacamole
3/4 cup Rice
tsp Salt, tsp
tsp Black Pepper, tsp
3 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.
3

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.
4

Meanwhile, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon. Roughly chop parsley.
5

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.
6

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.
7

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.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.