Mushroom Zucchini and Cannellini Beans Over Rice
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!

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


Prep time 5mins
Cook time 10mins
Serves or Makes: 2
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe



  • 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.