🌈 Sweet & Spicy Pepper Jam Teriyaki Rice Bowl

🌈 Sweet & Spicy Pepper Jam Teriyaki Rice Bowl

Ingredients (Serves 2)

For the Sauce

3 tbsp Rollicking Buckaroo Pepper Jam

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp fresh ginger, grated

1 clove garlic, minced

For the Bowl

2 cups cooked jasmine or sushi rice

8–10 chicken meatballs (or plant-based meatballs for vegan option)

½ cup shredded carrots

½ cup edamame (shelled)

½ cup shredded purple cabbage (pickled or fresh)

1 green onion, thinly sliced

1 tsp toasted sesame seeds

Lime wedges, for serving

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Directions

Make the Sauce

n a small saucepan over medium heat, combine pepper jam, soy sauce, rice vinegar, sesame oil, ginger, and garlic.

Simmer 2–3 minutes until glossy and slightly thickened.

Coat the Meatballs

Heat a skillet over medium heat, add cooked meatballs, and pour in the sauce.

Toss to coat evenly, allowing the sauce to caramelize slightly, 2–3 minutes.

Assemble the Bowl

Divide rice between two bowls.

Arrange meatballs in the center, then add carrot, edamame, and cabbage in colorful sections around the bowl.

Garnish & Serve

Sprinkle with green onion and sesame seeds.

Serve with lime wedges for an extra zing.

💡 Tip for Gen Z appeal:
Serve it “TikTok style” — with each topping in a distinct section of the bowl, making it totally Insta-worthy before mixing for that flavor explosion.