Asian Bowls

5 from 1 vote

A quick and easy lunch or dinner idea that the whole family will love.

Course Main Course

Cuisine Asian Inspired

Keyword rice bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 561.53kcal

Note, if you're using leftovers of the Asian meatballs recipe, you'll already have the glaze and can skip this part and go onto building the rice bowls. If you're substituting another protein or don't have the glaze, make it now.
In a small saucepan combine the 1 tablespoons brown sugar, 1½ tablespoons minced garlic, 1½ teaspoons grated ginger, ¼ cup low-sodium soy sauce, ⅓ cup hoisin sauce, ¼ cup rice vinegar, 1½ teaspoons toasted sesame oil, and ¼ teaspoon crushed red pepper flakes. Bring to a boil and reduce the heat to a simmer. cook for 1-2 minutes, stirring occasionally.
Combine ¾ teaspoon cornstarch and 1½ teaspoons water and stir into a slurry. Add it to the simmering glaze and cook for one minute until it thickens.

Divide 3 cups Jasmine Rice between 4 bowls and divide ⅓ recipe Asian Meatballs between the bowls.
Arrange 1 cup shelled edamame, 3 scallions, 1 large carrot, ½ English cucumber, in the bowls. Drizzle each bowl with two tablespoons of the ½ cup sauce from the Asian Meatball recipe.
Garnish the Asian bowls with 1 jalapeno, ¼ cup chopped cilantro, 2 tablespoons chopped fresh mint leaves, ⅓ cup chopped peanuts, 4 teaspoons sesame seeds, divided between them and serve with chopsticks or a fork.