• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, in a large bowl, combine Beyond Meat®, half the panko (use all for 4 servings), half the sesame oil and half the soy sauce. Season with salt and pepper, then combine. 
• Roll mixture into 8 (16) equal-sized meatballs.

• On a parchment-lined baking sheet, arrange meatballs. 
• Roast in the middle of the oven for 12 - 14 min or until browned and cooked through.**
  

• Meanwhile, cut broccoli into bite-sized pieces. 
• Core, then cut pepper into 1/2-inch pieces.
• In a medium bowl, combine plum sauce, ginger-garlic puree, vinegar, remaining soy sauce and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.

• When meatballs are almost done, heat a large non-stick pan over medium-high.
• When hot the pan is hot, add 1/2 tbsp (1 tbsp) oil, then broccoli, peppers and 3 tbsp (6 tbsp) water. Cook 4-5 min, covered, stirring occasionally, until veggies are tender-crisp and water has evaporated.
• Remove from heat and transfer to a plate.
• Reduce heat to medium.
• Add prepared sauce mixture (from step 4). Cook 1-2 min, stirring occasionally, until sauce has thickened slightly.

• When meatballs are done, add them to the pan with sauce, then toss to coat.
• Fluff rice with a fork, then stir in remaining sesame oil. Season with salt.
• Divide rice between bowls. Top with veggies and Beyond Meat® meatballs.
• Spoon any remaining sauce over top.

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef and pork mix.**