Quick & Easy Asparagus and Mushroom Rice Bowl

Asparagus and Mushroom Rice Bowl

This recipe is not only quick and easy to make, but it is also super delicious and filling. It is a great dish to cook up for dinner on a busy night that is jam packed with flavor and nutrients. Even the meat lovers in the house enjoyed this dish without wanting anything else.

Serves 4


2 cups brown rice
1 Tbs plus 1 tsp coconut oil
1¼  cups asparagus, trimmed and cut into 1-inch pieces
8 oz package sliced cremini mushrooms
3 Tbs coconut oil
Juice of ½ lemon
2 Tbs finely chopped dill
1 clove garlic, minced
½ tsp salt
¼ tsp red pepper flakes
¼ tsp ground black pepper
4 large eggs
1 Tbs grated Parmesan cheese


  1. Cook the rice according to the package directions. Meanwhile in a large skillet, heat 1 Tbs of oil over medium heat. Add the asparagus and mushrooms and cook for 5 minutes, or until the mushrooms have softened and darkened and the asparagus is just tender. Transfer to a bowl and set aside.
  2. In a small bowl, whisk together the oil, lemon, dill, garlic, salt, pepper flakes, and black pepper.
  3. Return the skillet to heat and add remaining 1 tsp oil. Add the eggs and cook for 3 minutes. Flip the eggs and cook 30 seconds more, or until the reach desired doneness.
  4. Divide the rice among 4 bowls. Top each with a portion of the vegetables and 1 egg. Drizzle with the dressing. If desired, sprinkle with Parmesan cheese.
Nutritional Facts: per serving
326 cal; 11g protein; 21g total fat (15g sat fat); 26g carb; 212mg chol; 464mg sod; 3g fiber; 2g sugars
*This recipe is based off of  a recipe from Runner’s World Meals on the Run

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