Ingredients
1 lb plant-based meatballs (thawed or frozen)
2 cups broccoli florets
1 large red bell pepper, sliced
1/2 cup teriyaki sauce
1 tbsp sesame oil
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame seeds
2 green onions, sliced
Cooked rice or quinoa for serving
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Step 2: In a large bowl, toss the broccoli and bell peppers with sesame oil, minced garlic, and grated ginger until evenly coated.
Step 3: Spread the vegetables out on the prepared baking sheet and nestle the plant meatballs among them in a single layer.
Step 4: Roast in the oven for 15 minutes. Remove the pan and drizzle half of the teriyaki sauce over the meatballs and vegetables.
Step 5: Gently toss the ingredients with a spatula to coat them in the sauce, then return the pan to the oven for another 5-10 minutes until the vegetables are tender and the sauce is bubbly.
Step 6: Remove from the oven and drizzle with the remaining teriyaki sauce. Garnish with sesame seeds and sliced green onions before serving over rice.
Notes
For a crispier texture, ensure the vegetables are completely dry before tossing with oil. You can substitute the broccoli with snap peas or bok choy if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Sheet Pan Teriyaki Plant Meatballs, Vegan Dinner, Easy Weeknight Meal, Plant-Based Recipes, One Pan Meal
