Japanese “Meatball” Bowl
1 pkg. Pure Farmland Plant Based Homestyle Meatballs
¼ cup Reduced sodium soy sauce
2 Tbsp. Fresh lime juice
2 Tbsp. Fresh O.J.
2 tsp. Brown sugar
2 tsp. Cornstarch
1 tsp. Rice vinegar
5 ozs. Japanese curly noodles, cooked
¼ cup Shredded carrots
¼ cup Shredded red cabbage
1 ea. Baby cucumber, thinly sliced on the diagonal
2 ea. Green onions, thinly sliced
½ cup Sugar snap peas
½ cup Yellow bell pepper strips
1 small Avocado, seeded, thinly sliced
1 cup Bok choy, chopped
Preheat oven to 375 degrees.
In a small saucepan combine soy sauce and next 5 ingredients. Bring to a simmer over medium-low heat until thickened, stirring often.
Remove sauce from heat and transfer to a medium bowl.
Add meatballs to the bowl of sauce and lightly toss to coat.
Transfer meatballs to a foil-lined baking sheet that has been sprayed with nonstick spray. Bake for 15 minutes. Set aside remaining sauce.
Meanwhile, divide remaining ingredients evenly into 4 shallow bowls, using the noodles as a base.
Remove meatballs from oven and place 3 meatballs in the center of each bowl. Drizzle reserved sauce over meatballs and serve on the side if desired. Serve.
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