Source: Maple Roasted Butternut Squash
Chili Stuffed Spaghetti Squash Bowls- roasted spaghetti squash filled with a hearty two-bean vegetable chili. It’s a warm and satisfying meal that’s perfect for cold weather! (vegan, gluten-free + grain-free) It’s the return of the spaghetti squash bowls! This is now my fifth recipe on the site that calls for stuffing the ol’ spaghetti squash. …
teriyaki meatball bowls (adapted recipe)
for the meatballs
12 Beyond Meat Beyond Beef Meatballs, Italian
for the teriyaki glaze
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds
for the rice bowls
1 cups dry jasmine rice
2 cups coconut milk
1 whole green onion
Preheat the oven to package direction. Season the meatballs with sprinkles of garlic powder, ginger and pepper (no I did not measure just put a bit of each in my palm and sprinkled over the meatballs)
Cover a baking sheet with foil. Spray with a bit of cooking spray. Bake in the preheated oven until golden brown.
While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and coconut milk in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on LOW for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.
While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).
Dissolve the cornstarch in just enough water to make it pour-able. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.
I garnished with mandarin oranges and served with steamed broccoli! Yum!
This recipe was so easy and very adaptable. I used Beyond Meat to test it out as an easy meatless dinner for busy times. But this recipe can be made as the original (pork) or with beef, chicken, or turkey meat. There are so many things you can do with this recipe by changing and tweaking ingredients. Next time we are using pineapple and will add some sweet peppers or snap peas!
Recipe adapted to make it vegetarian/meatless
From Budget Bytes: