Sticky Ginger Rice Bowls with Pickled Veg and Mango

• Fusia Soy Sauce↗0.25 cup
• Specially Selected Raw Honey↗2
• vinegar↗2 tablespoon
• clove garlic↗1
• one 1-inch knob of fresh ginger1
• sambal oelek or Fusia Sriracha (more or less to taste for some heat)↗1 tablespoon
• uncooked white or jasmine rice1.5 cup
• carrots, shredded↗2
• large cucumber, halved and sliced↗1
• just a lil bit of rice vinegar, oil, salt, and sugar
• one 16-ounce bag Earth Grown Vegan Meatless Meatballs16
• large mango, peeled and cubed↗1
• cilantro for topping↗

Step-by-step instructions

1. 1

   Make the rice: Cook rice according to package directions.

2. 2

   Blend the sauce: Blend all sauce ingredients in a blender or food processor until smooth.

3. 3

   Make the pickled veg: Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila – it’s a very low-key pickled vegetable salad.

4. 4

   Cook the meatballs: Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)

5. 5

   Assemble: Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.