In a previous post I mentioned how to make easy meatless meatballs. Well today, I come to you with a recipe that calls for those meatballs: delicious and filling teriyaki meatless meatball bowls!
These bowls are yummy, well-rounded, easy to customize and make (even the meatball recipe is simpler!)… the list goes on. Due to them also being perfect for meal-prep, they make a great lunch that’s healthy and easy to transport.
Let’s jump in!
Ingredients
- Ingredients included in my meatless meatballs. Note that for this recipe, only include the bread crumbs, egg, salt, pepper, and garlic powder.
- White jasmine rice, as much as you’d like to prepare (I made about 1 cup raw, or 3 cups cooked)
- 2-3 medium zucchini
- 3 Tbsp Kikkoman Original Teriyaki Sauce, or any Teriyaki sauce of your choice
- Salt and pepper to taste
- 2 tsp Garlic powder
- Crushed red pepper to taste (optional)
- 1-2 tbsp Olive oil
Recipe
- Begin by prepping the meatballs according to the recipe, including previously mentioned modifications.
- While the meatballs are in the oven, start cooking the rice according to the package directions.
- While the meatballs and rice cook, chop the zucchini into 1 inch thick slices and then quarters.
- Saute zucchini in a pan over medium high heat with olive oil, salt, pepper, garlic powder, and crushed red pepper until softened.
- Once meatballs are finished cooking, carefully remove from sheet pan and toss with teriyaki sauce in a separate bowl.
- When rice is finished cooking, construct bowls by starting with a portion of rice at the bottom, followed by 4-5 meatballs and a healthy scoop of zucchini.
- Garnish with additional red pepper flakes (optional).