Mushroom Zucchini and Cannellini Beans Over Rice

"Beans are so good. 🙌🏽 I know not everyone gets excited for them, but they’ve been part of my life since the very beginning. And I don’t think I’ll get tired of them especially if they always taste this good. 🤤"
-- @plantbasedrd

Recipe Intro From plantbasedrd

This comforting rice bowl is topped with seared mushrooms, cannellini beans and zucchini. Sauté it up and add soy sauce and a dash of sriracha for a bit of heat!

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 2

Recipe Card


  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 cup mushrooms, sliced
  • 1 cup cooked cannellini beans, drained and rinsed
  • 1/2 medium zucchini, sliced
  • 2 teaspoons garlic, minced
  • 2 teaspoons dried basil
  • 1/2 teaspoon ginger powder
  • 1 tablespoon soy sauce
  • 2 teaspoons sriracha
  • Handful spinach
  • 1 tablespoon maple syrup, or a squeeze of orange juice
  • Salt, to taste
  • Black pepper, to taste


  • Step 1

    Heat oil in a large saucepan over medium heat. Sauté onion and mushrooms until softened, 3-5 minutes. Add cannellini beans, zucchini, garlic, ginger and dried basil. Sauté for 2-3 minutes, until zucchini is soft. Add soy sauce, sriracha and spinach. Stir to combine and let liquid cook off.

  • Step 2

    Remove from heat and add maple syrup. Season with salt and pepper to taste.