Roasted Asparagus and Mushroom Rice Bowl

Packed with roasted mushrooms and asparagus, this easy rice bowl looks and tastes impressive but comes together in a pinch. Try it with Success® White Rice.

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Roasted Asparagus and Mushroom Rice Bowl

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 35 mins


  • 2 bags Success® White Rice
  • 4 cups grape tomatoes
  • 4 cups mixed mushrooms, sliced
  • 3 tbsp olive oil, divided
  • 3/4 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 1 lb asparagus, trimmed, sliced into 2-inch pieces
  • 2 cups arugula
  • 1/2 cup ricotta cheese
  • 1/4 cup walnuts, toasted and chopped
  • 2 tbsp balsamic reduction


Sheet Pan Vegetables

One of the quickest and most convenient ways to get more vegetables on your plate is to toss them together on a sheet pan and roast them. Let your oven do the heavy lifting as you get back to other tasks on your to-do list!

The tangy flavor of the burst tomatoes combined with earthy mushrooms and tender asparagus in this recipe is unbeatable! We top this flavorful mixture with leafy arugula, a balsamic reduction, ricotta cheese and walnuts for even more texture and flavor. To tie everything together, these delicious ingredients are served over a bed of Success® White Rice to absorb all of those flavors and provide a perfect bite, every time.

Mushroom Meal Planning

Whether you love them for their versatility in recipes, hearty texture in place of meat or natural benefits, mushrooms are perfect in a wide variety of recipes. In fact, we’ve put together our favorite mushroom recipes showcasing a range of cooking styles and methods you can use with this star ingredient. To make your life easier, we’ve included meal prep suggestions, too!

Looking for a seafood option? Try our easy shrimp recipes with rice. 

  • This grain bowl is a delicious, veggie-loaded and meat-free meal that you can prepare ahead of time and eat throughout the week!

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, preheat oven to 425°F. On a baking sheet, toss together tomatoes, mushrooms, 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 10 to 12 minutes or until mushrooms are tender and starting to brown and tomatoes are just starting to burst.

    Step 3

  • Toss asparagus, remaining oil, salt and pepper together in a medium bowl. Add to baking sheet; bake for 6 to 8 minutes or until asparagus is tender-crisp.

    Step 4

  • Divide rice evenly among 4 bowls. Top each bowl of rice with vegetables, then arugula.

    Step 5

  • Beat ricotta until light and fluffy; divide evenly among bowls. Garnish each serving with walnuts and drizzle with balsamic reduction.

    Recipe Tip

    Add some heat with a drizzle of hot sauce or a sprinkle of red chili flakes!