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Hawaiian-Inspired Bowls With Veggie Meatballs & Coconut Rice

I’m not sure what motivated me to make a Hawaiian-inspired meal this week, but it probably had something to do with a strong coconut rice and pineapple craving.

A lot of people ask me where I get ideas for meal prep. 75% of the time, I just think about what I’m dying to taste.

And that’s how this scrumptious, tropical meal happened.

What you need to know about this recipe:

For the first time ever, I actually repurposed another recipe I already wrote for this Hawaiian-inspired meal.

That recipe is my white bean burgers (which are a total hit, by the way). But instead of making burgers, I shaped them into “meat” balls!

You don’t have to use my white bean burger recipe to make this work. You can get pre-made veggie meatballs (some stores have them), you can use real meatballs (chicken or turkey meatballs would go so well with this!).

You can ALSO ditch the balls completely and use tofu or tempeh instead with the same glaze.

Yup. You know how much I love versatility in recipes. I seriously flip out when you make MY recipes your own amazing, delicious creation by changing it up.

 

More notes:

Also! Let’s not forget the veggies. I used zucchini and green beans in this, but you could totally use bell peppers, leafy greens, broccoli, brussels, peas, corn, carrots, asparagus – whatever you want. Pineapple kind of goes with anything!

Not a pineapple fan? Mango would work well too (or just leave the fruit out).

For the coconut rice: all you have to do is replace water with coconut milk. Very simple. I used lite coconut milk because full fat bothers my stomach, but it would probably taste better with the full-fat version. I’m sure you could also replace the rice with quinoa if that’s what you have on hand. And if you’re not a coconut fan, leave it out and use water as normal! All good.

A note about the glaze:¬†I didn’t want to risk ruining my “meat” balls, so I poured the glaze over them after assembling the meal. BUT if you’re feeling brave (and your “meat” balls are firm enough), you can roll them in the glaze with a fork before assembling. Whatever works for you!

This is not a freezer-friendly meal. When stored in an airtight container, it can last for up to four days in the fridge. It reheats well in the microwave or on the stove!

If you end up prepping this meal, I’d love to see your recreation! Shoot me a DM on Instagram or use the hashtag #workweeklunch. You can also email a photo to me at talia(at)workweeklunch(dot)com.

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Print Recipe
Hawaiian-Inspired Bowls With Veggie Meatballs & Coconut Rice
Feeling tropical? These easy Hawaiian-inspired bowls are sweet, spicy and comforting. Pineapple, coconut milk and a sriracha/honey glaze make this meal a treat!
Prep Time 10 mins
Cook Time 40 mins
Servings
meals
Ingredients
Prep Time 10 mins
Cook Time 40 mins
Servings
meals
Ingredients
Instructions
  1. Cook rice according to the package. Use coconut milk instead of water.
  2. While the rice cooks, prepare your white bean "meatballs" (swipe left for recipe). Make 9 spheres instead of patties and freeze for 15 mins.
  3. While the "meatballs" freeze, add the oil to a skillet over medium heat, followed by onions and garlic. Add veggies & pineapple with salt and pepper. Cook for about 10 mins. Remove from the pan and set aside.
  4. Add the "meatballs" to the pan with some more oil. Roll them around in the pan occasionally to let them cook on all sides. Optional step: bake them for 10 mins at 375 F if you want them to be firmer.
  5. While the "meatballs" bake, combine the glaze ingredients in a bowl. add more honey to make it sweeter, add more sriracha for more spice.
  6. To assemble: Divide rice, veggies & "meatballs" into containers. Spoon glaze over the "meatballs" and top with chopped green onion.
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