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–+ servings
Barbecue Meatball Bowls with Creamy Avocado Sauce

Savory Barbecue Meatball Bowls with Creamy Avocado Sauce

Discover delicious Barbecue Meatball Bowls with Creamy Avocado Sauce that are customizable for everyone and packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Vegan Meatballs
  • 2 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce use vegan for plant-based
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste
  • 1 cup Panko Breadcrumbs use gluten-free if needed
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1 tsp Basil
  • 2 cloves Garlic minced
For the Roasted Vegetables
  • 2 cups Sweet Potatoes diced
  • 2 cups Broccoli Florets
  • 2 tbsp Olive Oil
For the Base
  • 1 cup Quinoa cooked
For the Sauce
  • 1 cup Barbecue Sauce homemade or store-bought
  • 1 tbsp Balsamic Vinegar optional
  • 1 tbsp Tamari or Soy Sauce substitute gluten-free tamari as needed
For the Creamy Avocado Sauce
  • 1 ripe Avocado
  • 1/2 cup Yogurt or Non-Dairy Yogurt
  • 1 tbsp Lime Juice fresh
  • 1/4 cup Herbs (Cilantro/Parsley) to taste

Equipment

  • Mixing Bowl
  • skillet
  • Baking Sheet
  • Blender

Method
 

Preparation Steps
  1. In a large mixing bowl, combine ground beef or vegan meatballs, Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix gently until just combined and form into 16 meatballs.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add meatballs in batches and brown for about 2 minutes on each side until golden.
  3. Preheat the oven to 425°F (220°C). Transfer browned meatballs to a baking sheet and bake for 15 minutes or until cooked through, reaching an internal temperature of 160°F (71°C).
  4. Toss the diced sweet potatoes and broccoli florets with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until tender.
  5. Reduce heat under skillet and add your choice of barbecue sauce, balsamic vinegar, and tamari or soy sauce. Stir and heat up for 2-3 minutes.
  6. Blend ripe avocado, yogurt, lime juice, garlic, and salt until smooth and creamy. Taste and adjust seasoning.
  7. Assemble bowls with cooked quinoa, topped with roasted sweet potatoes, broccoli, saucy meatballs, and drizzled with creamy avocado sauce. Serve and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 1200IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

Avoid overmixing the meatballs to maintain tenderness. Use ripe ingredients for the best flavor.

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