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Sesame Chicken Meatball Bowls

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1-2 cups rice of choice
  • 1 tbsp coconut sugar
  • 1 tbsp soy sauce or tamari
  • 1 tbsp gochujang (or use sriracha)
  • 2 tsp toasted sesame oil
  • 2 cloves garlic, grated or pressed
  • 1 lb ground chicken or turkey
  • 1 bunch scallions, thinly sliced, divided
  • 1 tsp kosher salt divided
  • 6 cups chopped veggies*
  • 2 tbsp olive oil
  • Sesame seeds, for topping

For the dressing:

  • 3 tbsp tahini
  • 3 tbsp water
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 tsp gochujang (or use sriracha or skip)
  • *Any veggies work, just chop them small so they cook faster. I used cauliflower, broccoli, carrots, and cabbage.
  • Note: ~ save time and just use boneless skinless chicken thighs or breasts in place of the meatballs. Just cut them into bite-sized pieces, add it to the baking sheet with the veggies and toss everything together in the oil and salt.

Items you can prep ahead (optional)

  • Cook the 1-2 cups rice or grain of choice
  • Chop 1 bunch scallions
  • Mix/form the meatballs
  • Chop 6 cups veggies
  • Make the sauce

Instructions

  • Preheat the oven to 425F convection or 450F regular bake. Line a baking sheet with parchment paper.
  • Cook the rice (instructions here).
  • To a medium bowl, add sugar, soy, gochujang, sesame oil, and garlic. Mix with a fork to combine. Add the chicken, 1 cup scallions (save the rest for topping), and ½ teaspoon salt. Use your hands to mix until thoroughly combined. Form into 8 large meatballs (I like to divide the meat in the bowl into quarters, then each quarter becomes 2 meatballs to give you 8).
  • To the baking sheet, add the veggies, olive oil, and remaining ½ teaspoon salt. Toss to coat, then spread out into an even layer. Nestle the meatballs into the veggies. Bake for 20-30 minutes or until the veggies are charred and meatballs are cooked through and browned on top.
  • To a jar with a lid, add the sauce ingredients and shake vigorously until combined (it should be very runny). If too thick, add a bit more water and shake again. If too thin, add a bit more tahini and shake again.
  • Serve the meatballs/veg over warm rice. Drizzle the sauce all over and top with the remaining scallions and sesame seeds. Cut up your meatballs and dig in!

Notes

Substitutions:

  • To make vegetarian, use tofu in place of the chicken. Mix together everything but the scallions and toss cubed tofu in that mixture. Add it to the baking sheet and bake! 
  • Skip the gochujang or sriracha if you don’t want it spicy.
  • Use any nut butter in place of the tahini.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Meatballs/veg: up to 4 days in the fridge
    • Rice: up to 6 days in the fridge or freeze for up to 2 months

Leftovers + Repurposing:

  • To reheat the rice, cover it with a dripping wet paper towel and microwave for 2 minutes. Fluff the rice with a fork to see if it’s heated/steamed through and keep reheating if it needs more time. 
  • Warm up leftover veg/meatballs in the microwave until warmed through (you can put it on top of the already warm rice. It helps to cut up the meatballs so they heat through evenly. 
  • You can thin out leftover sauce with a bit of water or stretch it by adding more soy sauce, vinegar, and tahini. 
  • Top leftovers with a squeeze of lime, plenty of sauce, scallions, etc…
  • Add a fried egg! 
  • Turn it into fried rice.