Print

Barbecue Meatball Bowls with Avocado Goddess Sauce

Barbecue Meatball Bowls with Avocado Goddess Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Barbecue Meatball Bowls with Avocado Goddess Sauce offer a vibrant, nutritious meal that the whole family will love. This dish features tender, flavorful meatballs made from lean ground beef, paired with sweet roasted potatoes and fresh broccoli. Topped with a creamy avocado goddess sauce, these bowls are not only visually appealing but also packed with essential nutrients. Perfect for busy weeknights or meal prep, these bowls can be customized to suit your preferences—simply swap in seasonal veggies or alternate proteins for a unique twist. Enjoy a wholesome meal that’s as delicious as it is colorful!

Ingredients

Scale
  • 1 pound ground sirloin or lean ground beef
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 large egg
  • 1/3 cup Panko
  • 1 tablespoon dried basil
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 large garlic clove, minced
  • 4 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 bunch of broccoli, cut into medium florets
  • 4 tablespoons extra-virgin olive oil, divided
  • 2/3 cup barbecue sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tamari
  • 3 tablespoons water
  • 1 ripe avocado
  • 1/2 cup Greek yogurt
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • Big handful of fresh herbs (I used a combination of basil and dill)
  • 4 cups cooked quinoa or brown rice

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, combine ground beef, dijon mustard, sea salt, black pepper, egg, Panko breadcrumbs, basil, smoked paprika, oregano, and garlic. Mix well and form into 16 meatballs.
  3. Brown meatballs in an oven-safe skillet with olive oil over medium heat for about 2 minutes.
  4. Transfer skillet to the oven and bake meatballs for 15 minutes.
  5. Roast sweet potatoes and broccoli on separate baking sheets drizzled with olive oil and seasoned with salt and pepper for about 25-30 minutes until tender.
  6. In a bowl, mix barbecue sauce with balsamic vinegar, tamari, and water; pour over baked meatballs and heat briefly on the stovetop until bubbly.
  7. Blend avocado, Greek yogurt, lime juice, garlic, sea salt, and herbs in a food processor until smooth.
  8. Assemble bowls by layering quinoa or brown rice with roasted vegetables and meatballs topped with avocado sauce.

Nutrition

Find it online: https://www.weekmealideas.com/barbecue-meatball-bowls-with-avocado-goddess-sauce/