Sticky Ginger Rice Bowls with Pickled Veg and Mango

As seen on

pinch of yum

Total Time

35 minutes

Prep Time

20 minutes

Cook Time

15 minutes

Rating

(34)

Ingredients

4 servings

Sauce:
1/4 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 (more or less to taste for some heat)
Rice Bowls and Extras:
1 1/2 cups uncooked white or jasmine rice
2 carrots, shredded
1 large cucumber, halved and sliced
just a lil bit of rice vinegar, oil, salt, and sugar
one 16-ounce bag Earth Grown Vegan Meatless Meatballs
1 large mango, peeled and cubed
cilantro for topping

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Make the rice: Cook rice according to package directions.

Step 2

Blend the sauce: Blend all sauce ingredients in a blender or food processor until smooth.

Step 3

Make the pickled veg: Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila – it’s a very low-key pickled vegetable salad.

Step 4

Cook the meatballs: Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)

Step 5

Assemble: Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.