Introduction

These Barbecue Meatball Bowls with Avocado Goddess Sauce offer a delicious balance of smoky, tangy, and creamy flavors. Packed with roasted vegetables and served over quinoa or brown rice, this dish is both hearty and nutritious—perfect for a satisfying weeknight dinner.

A white bowl filled with a base layer of tiny, light beige quinoa grains. On top, there are three main sections: bright orange roasted sweet potato cubes on the upper right; dark brown, glossy, round meatballs on the lower left, covered partly with a light green creamy sauce drizzled over them; and three deep green roasted broccoli florets with slightly charred edges on the lower right. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (basil and dill recommended)
4 cups cooked quinoa or brown rice

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: 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. Roll the mixture into 16 meatballs.
Step 3: Heat 2 teaspoons of olive oil in a large oven-safe skillet over medium heat until shimmering. Add the meatballs and brown them for about 2 minutes on each side.
Step 4: Transfer the skillet to the preheated oven and bake the meatballs for 15 minutes, or until cooked through.
Step 5: On a large baking sheet, place the diced sweet potatoes. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat evenly. On another baking sheet, spread out the broccoli florets. Drizzle with the remaining olive oil, season with salt and pepper, and toss well.
Step 6: Roast the sweet potatoes for 25–30 minutes and the broccoli for about 20 minutes, until tender.
Step 7: In a bowl, whisk together barbecue sauce, balsamic vinegar, and water until smooth. Once the meatballs are done baking, pour the sauce evenly over them in the skillet and warm on the stovetop until heated through.
Step 8: In a food processor, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs. Process until smooth to make the avocado goddess sauce.
Step 9: Divide cooked quinoa or brown rice among bowls. Top each serving with roasted sweet potatoes and broccoli, then add meatballs drizzled with barbecue sauce. Finish with a generous dollop of avocado goddess sauce. Serve and enjoy!

Tips & Variations

Use ground turkey or chicken as a leaner alternative to beef for the meatballs.
Swap smoked paprika for chipotle powder if you prefer a spicier smoky flavor.
Add chopped spinach or kale to the quinoa or rice for extra greens.
If you don’t have fresh herbs for the sauce, try using 1 teaspoon dried herbs instead.
Roast vegetables in a single layer for even cooking and better caramelization.

Storage

Store leftover meatballs, roasted vegetables, and avocado goddess sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and vegetables in the oven or microwave until warm. The avocado sauce is best served fresh but can be kept chilled for up to 24 hours; stir before serving.

How to Serve

A white bowl filled with a base layer of light, fluffy quinoa evenly spread across the bottom. On top, there are three main sections: bright orange roasted sweet potato cubes on the upper side, dark green charred broccoli florets on the left, and shiny, dark brown glazed meatballs clustered on the right side. In the center, a dollop of smooth, creamy green sauce with tiny flecks, partially covering some quinoa and meatballs. The bowl sits on a white marbled surface with a blurred avocado in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and store them uncooked in the refrigerator. When ready to eat, brown and bake as directed.

What can I use instead of Greek yogurt in the avocado sauce?

You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative for a similar creamy texture.