Description
Enjoy vibrant Barbecue Meatball Bowls with Avocado Goddess Sauce! Packed with protein and flavor, this bowl is perfect for any mealβtry it today!
Ingredients
Scale
- 1 pound (454 grams) ground sirloin or lean/extra-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
- 2/3 cup barbecue sauce
- 1 tablespoon balsamic vinegar
- 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 (I used a combination of basil and dill)
- 4 cups cooked quinoa or brown rice
Instructions
- Preheat your oven to 425Β°F (220Β°C).
- In a mixing bowl, combine ground beef, dijon mustard, sea salt, black pepper, egg, Panko crumbs, smoked paprika, oregano, basil, and minced garlic. Mix by hand until just combined and roll mixture into 16 balls.
- In a large oven-safe skillet, warm two teaspoons of olive oil over medium heat until shimmering. Add meatballs to the skillet. Brown them for about 2 minutes on each side.
- Transfer the skillet to the preheated oven. Bake for 15 minutes until cooked through.
- On one large baking sheet, place diced sweet potatoes. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat evenly. On another baking sheet, spread broccoli florets. Drizzle with remaining olive oil and season with salt and pepper. Toss well. Roast sweet potatoes for 25β30 minutes and broccoli for about 20 minutes until tender.
- In a bowl, whisk together barbecue sauce, balsamic vinegar, and water until smooth. Once meatballs are done baking, pour sauce evenly over meatballs in the skillet and heat on stovetop until warmed through.
- In a food processor, combine ripe avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs. Process until smooth.
- Divide cooked quinoa or brown rice among bowls. Top each serving with roasted sweet potatoes and broccoli. Add meatballs drizzled in barbecue sauce along with a generous dollop of avocado goddess sauce. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Varied
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 570
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Feel free to mix in other vegetables based on your preference. For a gluten-free option, choose gluten-free Panko breadcrumbs.