Barbecue Meatball Avocado Bowls (Print-Friendly Version)

Meatballs, quinoa, sweet potatoes, broccoli, and avocado sauce combine for a flavour-packed and balanced meal.

# What You'll Need:

→ Barbecue Meatballs

01 - 454 grams lean ground beef or ground sirloin
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon Worcestershire sauce
04 - 0.5 teaspoon sea salt
05 - Freshly ground black pepper to taste
06 - 1 large egg
07 - 33 grams Panko breadcrumbs
08 - 1 tablespoon dried basil
09 - 2 teaspoons smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 large garlic clove, minced
12 - 160 millilitres barbecue sauce
13 - 1 tablespoon balsamic vinegar
14 - 1 tablespoon tamari
15 - 45 millilitres water

→ Roasted Sweet Potatoes and Broccoli

16 - 4 medium sweet potatoes, peeled and diced into 2.5 cm cubes
17 - 1 bunch broccoli, cut into medium florets
18 - 60 millilitres extra-virgin olive oil, divided
19 - Sea salt and black pepper to taste

→ Avocado Goddess Sauce

20 - 1 ripe avocado
21 - 120 grams Greek yogurt
22 - Juice of 1 lime
23 - 1 garlic clove, minced
24 - 0.5 teaspoon sea salt
25 - Large handful fresh basil and dill, chopped

→ For Serving

26 - 960 millilitres cooked quinoa or brown rice

# How to Make It:

01 - Preheat the oven to 220°C. In a large bowl, combine ground beef, Dijon mustard, Worcestershire sauce, sea salt, black pepper, egg, Panko, basil, smoked paprika, oregano, and minced garlic. Mix by hand until evenly incorporated. Roll the mixture into 16 evenly sized balls and arrange on a plate.
02 - Heat 10 millilitres olive oil in a large oven-safe skillet over medium heat. Once hot, add the meatballs and cook for 2-3 minutes, turning until browned on all sides.
03 - Transfer the skillet with browned meatballs to the oven. Bake for 15 minutes, until cooked through.
04 - Spread diced sweet potatoes on a large rimmed baking sheet. Drizzle with 30 millilitres olive oil and season with salt and pepper. Toss to coat and arrange in a single layer. Roast in the oven for 25-30 minutes until tender and caramelised, tossing once halfway.
05 - Arrange broccoli florets on a separate large rimmed baking sheet. Drizzle with remaining olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes until just tender and lightly browned.
06 - In a bowl, whisk together barbecue sauce, balsamic vinegar, tamari, and water until blended.
07 - After baking, return skillet to the stovetop. Pour prepared barbecue sauce mixture over the meatballs and simmer over medium heat for 2–3 minutes, until the sauce is hot and slightly thickened around meatballs.
08 - In a food processor fitted with an S-blade, combine avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs. Blend until creamy and smooth.
09 - Divide cooked quinoa, roasted sweet potatoes, roasted broccoli, barbecue-glazed meatballs, and avocado goddess sauce between individual serving bowls. Serve immediately.

# Additional Tips:

01 - Allow meatballs to rest for a couple of minutes after baking to retain juiciness.
02 - Ensure sweet potato cubes are cut uniformly for even roasting.

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