Coconut Rice with Brussels Sprouts & “Meatballs”
1 Package Pure Farmland Plant-Based Meatballs (Homestyle)
1-2 cups cooked rice
Canned coconut milk
2 tsp. coconut or vegetable oil
1 bag (12-oz.) Brussels sprouts, halved
¼ cup green onions, chopped
¼ to ½ cup fresh basil & mint
1 ripe avocado
1 Tbsp. black sesame seeds
1 Tbsp. soy sauce
1 tsp. minced garlic
2 tsp. lime juice
2 tsp. rice vinegar
1 Tbsp. cane sugar
2 Tbsp. water
½ tsp. red pepper flakes
Preheat oven to 375°F. Place meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over & bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F.
While meatballs bake, prepare the sauce—Whisk together soy sauce, garlic, lime juice, vinegar, sugar, water, & red pepper flakes. Set aside.
Heat oil in a large skillet over medium heat until glossy. Add Brussels sprouts, cut side down and cook until golden brown, about 2 to 3 minutes. Toss & continue cooking until all are tender; about 8 minutes. Add green onions & remove from heat.
Cook rice according to package directions, but replace water with coconut milk.
Divide cooked rice into bowls. Serve alongside meatballs & Brussels sprouts, garnishing with fresh basil, mint, avocado, & sesame seeds. Drizzle sauce over all ingredients.
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