Name: Ultimate Barbecue Meatball Bowls with Creamy Avocado Goodness
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb beef (or substitute with vegan meatballs for a plant-based option); 2 tbsp Dijon mustard; 2 tbsp Worcestershire sauce; 1 tsp salt; 1 tsp pepper; 1 cup panko breadcrumbs; 1 tbsp smoked paprika; 1 tsp oregano; 1 tsp basil; 2 cloves garlic (minced); 2 medium sweet potatoes (or butternut squash); 2 cups broccoli (or substitute with your favorite leafy greens); 1 cup quinoa (or substitute with brown rice or farro); 1 cup barbecue sauce; 2 tbsp balsamic vinegar; 2 tbsp tamari (or use soy sauce); 1 ripe avocado; 1/2 cup yogurt; 2 tbsp lime juice; 1 clove garlic (adjust to liking); 2 tbsp herbs (fresh cilantro or parsley for garnish)

Description

Delightful meatball bowls featuring tender meatballs, roasted veggies, hearty quinoa, and creamy avocado sauce.

Ingredients

Scale

1 lb beef (or substitute with vegan meatballs for a plant-based option)
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 cup panko breadcrumbs
1 tbsp smoked paprika
1 tsp oregano
1 tsp basil
2 cloves garlic (minced)
2 medium sweet potatoes (or butternut squash)
2 cups broccoli (or substitute with your favorite leafy greens)
1 cup quinoa (or substitute with brown rice or farro)
1 cup barbecue sauce
2 tbsp balsamic vinegar
2 tbsp tamari (or use soy sauce)
1 ripe avocado
1/2 cup yogurt
2 tbsp lime juice
1 clove garlic (adjust to liking)
2 tbsp herbs (fresh cilantro or parsley for garnish)

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Instructions

Combine beef (or vegan meatballs), Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic in a large bowl. Stir until well blended.
Shape the mixture into uniform meatballs, about 1 inch in diameter.
Bake the meatballs at 400°F for 20-25 minutes until golden brown and cooked through.
Chop sweet potatoes and broccoli, toss them on a baking sheet, and roast for approximately 20 minutes.
Mix barbecue sauce with balsamic vinegar and tamari in a medium bowl.
Toss ripe avocado, yogurt, lime juice, and additional garlic in a blender and blend until smooth.
Layer bowls with quinoa, roasted vegetables, and meatballs. Drizzle with barbecue sauce and top with creamy avocado sauce. Garnish with fresh herbs.

Notes

Make the meatballs ahead of time and freeze for convenience. Feel free to substitute the vegetables and grains based on what you have on hand.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 25g
Cholesterol: 70mg