Sautéed Spinach and Mushroom Rice Bowl with Tangy Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 (vegetarian) ready in about 30 minutes blends uncooked jasmine rice, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.