30 Minute Coconut Rice Bowls with Spicy Chicken Meatballs

30 minute meals coconut rice bowls spicy chicken meatballs

Hey // What's Up // Hello

Welcome back to The Savvy Spoon! It has been a while... and I've missed you.
You might have noticed some things have changed around here, and I can promise you it is going to be only for the better. I've always had aspirations to help you navigate the delicious world we live in with healthy recipes that make cooking (and eating obv) more satisfying without busting the calorie bank. But even though cooking is my #1 bae, my close friends know I couldn't live without music, exercise and fashion, all aspects of my life that I'm so excited to start sharing with you here.

So to kick things off, we're going back to the roots with a brand new recipe... but be sure to stay tuned for new content that makes every day - in and out of the kitchen - a little savvier.

30 Minute Coconut Rice Bowls with Spicy Chicken Meatballs

Prep Time: 15 mins | Cook Time: 15 mins | Serves 4


spicy chicken meatballs
  • 1 lb. ground chicken (can substitute ground turkey)
  • 1/2 c. panko (can use GF)
  • 1/2 c. cilantro, chopped (can sub chopped green onions)
  • 2 tbs. ketchup
  • 1 egg, beaten
  • 1 tbs. soy sauce or ponzu, plus more for dressing
  • 1 tbs. sriracha, plus more for dressing
rice bowls
  • 2 cup brown jasmine rice
  • 2 cans coconut milk (full-fat not 'lite')
  • 1 can-full water
  • 4 cups mixed greens (about a cup per bowl)
optional toppings
  • diced jalapenos 
  • diced avocado
  • shelled edamame 
  • diced radishes
  • wasabi peas 
  • diced shiitake mushrooms
The Steps
  1. Form meatballs: Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients for meatballs placing ground chicken in last. Use your hands to make sure everything is mixed evenly. If mixture feels too wet, slowly add in more panko 1/4 cup at a time until mixture feels sticky but not wet.

  2. Line a baking sheet with aluminum foil & lightly grease using non-stick spray (like Pam) or vegetable oil. Using a round tablespoon measurement, scoop from the meatball mixture to create 1-inch meatballs and form using your hands. Place meatballs in a row on your baking sheet. Place in preheated oven and set timer for 15 minutes.

  3. Make coconut rice: In a medium saucepan combine rice, can of coconut milk and a 1/2 can of water. Add a good pinch of rice to the pan, stir and bring everything to a boil. Once boiling, stir again, lower heat to simmer and place lid on saucepan. Let rice cook for about 20 minutes stirring throughout (remember to replace lid!).

  4. While meatballs and rice are cooking, prep any toppings you want to add to your bowl! Don't feel limited to my list - you do you. Diced carrots, steamed broccoli even chickpeas would be great to add.
  5. Check to make sure your meatballs are cooked all the way through by sacrificing one to the knife gods and chopping it in half - there should be no pink in the center. If they're done, let them rest for just a sec before making your bowls.

  6. Pile up those bowls: Start by adding a big handful of lettuce to your salad bowl. Then top with a scoop of creamy coconut rice. Pile on your meatballs and add any toppings. Combine 1 tbs. soy sauce or ponzu with 1 tbs. sriracha in a small bowl and drizzle over salad bowls. Enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!



  1. ummm you had me at spicy chicken meatballs….YUM!

    1. Thanks for your note! Let me know what you think!

    2. This comment has been removed by the author.


What's up?