Sheet Pan Vegan Teriyaki Meatballs

Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
To a bowl add the vegan ground turkey, garlic, soy sauce, gochujang and green onions. Gently toss to combine. Lightly oil your hands and form the mixture into 16 one-inch balls. Place on one half of the baking sheet.
Combine the brussels sprouts, olive oil and a pinch of salt and pepper in a bowl. Layer cut-side down on the other half of the baking sheet. Place the baking sheet in the oven and roast for 10 minutes, flip the meatballs and cook another 10 minutes.
Meanwhile combine the corn starch and 1 tablespoon of water in a small bowl. Heat the teriyaki sauce and 1/3 cup of water in a sauce pan over medium heat. Once it starts to boil add the corn starch slurry and whisk to combine. The sauce should thicken pretty quickly - add more water if it gets too thick. Leave on low heat until ready to serve.
Combine the spicy mayo ingredients in a bowl and set aside.
Remove the baking sheet from the oven and spoon the teriyaki sauce over the meatballs. Gently toss to coat (reserving the extra teriyaki sauce for serving).
To serve, layer each bowl with rice, meatballs and brussels sprouts. Add sliced avocado and drizzle with spicy mayo, sesame seeds and green onions. Serve with lime wedges on the side.