Sticky Ginger Rice Bowls
Ingredients
The sauce
-
¼
cup
Fusia Soy Sauce
-
2–3
tablespoons
Specially Selected Raw Honey
-
2
tablespoons
vinegar
-
1
clove
garlic
-
1
inch
knob of fresh ginger
-
1
tablespoon
sambal oelek or Fusia Sriracha
The rice bowls and extras
-
1½
cups
uncooked white or jasmine rice
-
2
pieces
carrots, shredded
-
1
large
cucumber, halved and sliced
-
to taste
none
rice vinegar, oil, salt, and sugar
-
1
16-ounce bag
Earth Grown Vegan Meatless Meatballs
-
1
large
mango, peeled and cubed
-
to taste
none
cilantro for topping
Instructions
- Cook the rice according to package directions.
- Blend all sauce ingredients in a blender or food processor until smooth.
- Toss the veggies with enough vinegar and oil to coat, then season with salt and sugar to make a quick pickled vegetable salad.
- Heat a large skillet over medium-high heat, add meatballs and most of the sauce, and sauté for 5-8 minutes until cooked through.
- Serve meatballs over rice with pickled veggies, mango, and cilantro, and drizzle with extra sauce.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
10g
Total carbohydrates
70g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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