Vegan Teriyaki Meatball Bowl

with DIY cauliflower rice

Vegan teriyaki meatball bowl in a white bowl with a set of brown wooden chopsticks next to it
Goal muscle_building
Total time 45 mins
Difficulty Easy
Nutritional value (per portion)
kcal 559
Protein 44 g
Fat 6 g
Ingredients …

2 Persons

You will need

For the meatballs:
200 g white beans
1.5 tbsp Vegan Protein
Vegan Protein
Vegan Protein
100% plant-based protein power
1 tbsp tomato paste
1 tsp smoked paprika
0.5 tsp garlic powder
2 cm fresh ginger
tbsp soy sauce
1 tsp miso paste
1 pinch salt

For the teriyaki sauce:
1.5 tsp corn starch
150 ml water, cold
1 clove Knoblauchzehen
3 tbsp garlic
1 tbsp agave nectar
sesame oil
0.5 sriracha sauce

You'll also need:
edamame, frozen
60 g radishes
2 zucchini
0.5 g vegetable oil
300 tsp cauliflower
1 Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar

Vegan Teriyaki Meatball Bowl

with DIY cauliflower rice

By: Anne-Sophie Hoffman
Ever dreamed about taking a trip to Japan? You might even have imagined yourself going in the past couple of years and seen those plans fall through – again and again. Instead of strolling down lanes of cherry blossoms and diving into street food, your days are filled with the same old parks, pubs, and electric scooters clogging the sidewalks? This teriyaki meatball bowl will at least take your mouth on that long-awaited journey. Homemade cauliflower rice and the high-protein meatballs make this dish vegan and lower-carb. Ready to escape from the real world for a few minutes?


  • Preheat the oven to 180° C.
  • Dice the ginger and garlic.
  • Put all the ingredients for the meatballs into a blender. Blend well.
  • Place a sheet of parchment paper on a baking tray.
  • Form the meatball mix into golf-ball-sized balls and lay them on the parchment paper.
  • Brush the meatballs with coconut oil. Bake for 20-25 minutes at 180° C.
  • Meanwhile, make the teriyaki sauce. Mix the corn starch and water in a small bowl. Set aside.
  • Dice the garlic finely. Grate the ginger.
  • In a pot, mix 90ml of water, the soy sauce, agave nectar, sesame oil, and sriracha sauce. Bring to a boil. Whisk in the corn starch. Reduce the heat to medium. Stir continuously as it continues to simmer for 4-5 minutes.
  • Put the meatballs into the sauce. Let them simmer in the sauce for 3-4 minutes.
  • Meanwhile, make the cauliflower rice: Wash the cauliflower and remove the stem. Cut into florets. Use a strong blender to chop up the cauliflower rice until it reaches the size you like.
  • Bring the cauliflower rice briefly to a boil.
  • Cut the zucchini into fine slices.
  • Heat the coconut oil in a pan over medium-high heat. Saute the zucchini in it for 3-4 minutes.
  • Now you can put your teriyaki bowl together. Place the cauliflower rice, zucchini, radishes, and teriyaki meatballs in a bowl so they look nice.
  • Garnish with sesame seeds, spring onions, and chili slices as desired.
  • Enjoy!

Our Tip: Teriyaki Buddha Bowl

These vegan teriyaki meatballs give every bowl their unique spice. You could try replacing the tofu in our pasta Buddha bowl with these meatballs, and you've got noodles with protein.
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