Sweet and Spicy Sesame Beyond Meatball Bowl with Mango Cucumber Salad (GF, V)

Source: Half-Baked Harvest | Serves: 4 | Time: 45 min

Changes: used vegan meat; replaced ginger with allspice; replaced Worcestershire sauce and soy sauces with coconut aminos; replaced honey with agave nectar; Japanese pickled the cucumbers. Tonight, I left out the rice because I'm flying solo this week and don't want too many leftovers to go bad. I definitely think it would add to the enjoyment though!

Ingredients

1 lb ground Beyond Meat

2 green onions chopped

3 cloves garlic, grated

2 tsp ground allspice

1/2 cup cilantro, chopped

Black pepper

2 tbsp sesame oil

Sauce

1/3 cup coconut aminos

1-2 tbsp chili sauce

2 tbsp agave nectar

1 tbsp sesame seeds

1 teaspoon cornstarch or arrowroot powder

Salad

1 small cucumber, sliced (I used a Japanese pickling recipe)

1 mango, peach, or a mix, chopped

1 tbsp Gochugaru flakes

1 tbsp coconut aminos

1 tbsp sesame seeds'

The rest

3 cups steamed rice

Instructions

Add the Beyond Meat, green onions, 1 clove grated garlic, cilantro, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs).

Heat the oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp and mostly cooked through, about 5-8 minutes, turning them 2-3 times.

Meanwhile, make the sauce. In a glass jar, combine the coconut aminos, 1/3 cup water, 3 cloves grated garlic, allspice, chili sauce, agave nectar, and sesame seeds. In a small bowl, mix the cornstarch with 1 tablespoon water.

Pour the sauce over the meatballs. Simmer 2-3 minutes, then add the cornstarch, and cook until the sauce lightly coats the meatballs.

Prep salad by mixing ingredients.

Spoon the rice into bowls. Add the salad, the meatballs, and a handful of green onions.