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Teriyaki Meal Prep

We’ve put a plant-based twist on this terrific teriyaki lunch!



  • Bring a large pan of water to the boil with a pinch of salt and add the rice. Allow to cook for 25 minutes and stir occasionally.


  • Preheat oven to 200°C. Wash broccoli and dry. Cut the broccoli and drizzle in melted coconut oil. Place the broccoli on to a baking tray lined with baking paper and sprinkle salt and pepper on top. Bake for 10 minutes, flip each piece over, and bake for 10 more minutes.


  • Preheat the oven to 200C. Pulse the chopped onion and carrot in a food processor until finely chopped. Add the chicken, lemon zest and seasoning and combine. If you like some heat to your chicken add some chilli powder.

  • Remove the mixture from the food processor and shape in to meatballs. Add oil to the outside of the meatballs and place on a baking tray lined with baking paper. Sprinkle sesame seeds on top and bake in the oven for 10 minutes.

  • Place the soy sauce, lemon juice, mirin and sugar to a saucepan and bring to the boil and simmer. Add the meatballs to the pan and stir in to the sauce.

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