Power up dinner with this hearty Asian-inspired one-dish meal that’s part salad and part stir-fry. Crisp veggies, warm rice, and saucy meatballs are combined to make this yummy meal-in-a-bowl. But the secret to this dish’s deliciousness is in its lime-soy dressing—it gives this recipe its outstanding sweet and savory flavor.
We’ve given these ingredients a decidedly Asian spin, but you can use the fundamentals of this grain bowl—brown rice, lean protein, vegetables—and build many filling combinations for lunches and dinners. Grain bowls are also a good way to let people be creative and explore new ideas. Instead of making each bowl, set out the many ingredients, and let your diners mix and match to create fun combinations.
This recipe is part of our 3-Day Post-Holiday Diet Reset.
Asian-Style Meatball Bowls
1 ½ lb lean ground beef
1 large egg, lightly beaten
2 Tbsp chopped green onion
1 Tbsp minced ginger
5 Tbsp low-sodium soy sauce, divided
5 tsp dark sesame oil, divided
1/4 tsp salt
1 Tbsp coconut oil (or use avocado oil or olive oil)
2 Tbsp fresh lime juice
1 Tbsp honey
2 (8.8-oz) pkg microwavable brown rice
1 (10-oz) pkg match-stick cut carrots
1 seedless cucumber, halved lengthwise and sliced
1 red bell pepper, sliced
1 1/2 cups shelled edamame
¼ cup fresh chopped cilantro
1 Tbsp sesame seeds, toasted
1. Combine beef, egg, green onion, ginger, 1 Tbsp soy sauce, 3 tsp sesame oil and salt; shape into 1-inch balls.
2. Cook meatballs in hot coconut oil in a large, deep nonstick skillet over medium heat 10 to 15 minutes or until browned and centers are no longer pink, stirring often.
3. Meanwhile, whisk together 4 Tbsp soy sauce, 2 tsp sesame oil, lime juice and honey. Cook rice according to package directions.
4. Arrange rice, carrots, cucumbers, red bell peppers, edamame, and meatballs in 6 serving bowls. Drizzle each bowl with soy sauce mixture and sprinkle with cilantro and sesame seeds. Serve with lime wedges.
Yield 6 servings