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Barbecue Meatball Bowls with Avocado Goddess Sauce

Barbecue Meatball Bowls with Avocado Goddess Sauce
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If you’re searching for a meal that marries health and comfort, look no further than these Barbecue Meatball Bowls with Avocado Goddess Sauce! Packed with tender barbecue meatballs made from lean beef, roasted sweet potatoes, hearty quinoa, and vibrant broccoli, this dish is drizzled with a creamy avocado sauce that elevates every bite. Perfect for busy weeknights or family gatherings, these bowls are not just delicious but also visually stunning and nutrient-rich. Each serving offers a balanced combination of protein, healthy fats, fiber, and antioxidants—making it a wholesome choice for your dinner table.

Ingredients

Scale
  • 1 pound ground sirloin or lean/extra-lean ground beef
  • 1 tablespoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • 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
  • 2/3 cup barbecue sauce
  • 3 tablespoons water
  • 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
  • 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 (basil and dill)
  • 4 cups cooked quinoa or brown rice

Instructions

  1. Preheat your oven to 425°F (220°C). In a bowl, combine ground beef with dijon mustard, balsamic vinegar, sea salt, black pepper, egg, Panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Form into 16 meatballs.
  2. Heat 2 teaspoons of olive oil in an oven-safe skillet over medium heat. Brown the meatballs on all sides for about 2 minutes.
  3. Transfer the skillet to the oven and bake for 15 minutes until cooked through.
  4. On separate baking sheets, toss diced sweet potatoes and broccoli with 2 tablespoons each of olive oil; season with salt and pepper. Roast sweet potatoes for 25-30 minutes and broccoli for about 20 minutes until tender and lightly browned.
  5. While veggies roast, whisk together barbecue sauce and water in a bowl. Pour over baked meatballs once done and simmer on low heat.
  6. In a food processor, blend avocado with Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs until smooth to create the Avocado Goddess Sauce.
  7. Serve by layering cooked quinoa or brown rice at the base of your bowl topped with roasted veggies and meatballs finished with a drizzle of avocado sauce.

Nutrition

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