Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing
A wholesome vegetarian rice bowl featuring sautéed spinach and mushrooms drizzled with a zesty tahini-lemon dressing, perfect for a healthy and satisfying meal. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, pairs uncooked jasmine rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup uncooked jasmine rice
- 2 cups water
- 2 tbsp olive oil
- 5 oz baby spinach
- 8 oz, sliced white button mushrooms
- 3, minced garlic cloves
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp warm water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 2 cups water in a medium pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let sit covered for 5 minutes.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 8 oz sliced white button mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and soft.
- Step 4: Add 5 oz baby spinach to the skillet, sauté for 2-3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp warm water, and 1/4 tsp red pepper flakes until smooth and creamy.
- Step 6: Fluff the cooked rice with a fork and divide into 4 bowls. Top each with the sautéed spinach and mushrooms, then drizzle the tangy tahini dressing evenly over each bowl before serving.
Frequently asked questions
How long does Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasmine rice from drying out.
Can I substitute ingredients in Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
