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Ultimate Barbecue Meatball Bowls with creamy avocado sauce served in a bowl

Ultimate Barbecue Meatball Bowls with Creamy Avocado Sauce

A wonderful combination of juicy meatballs, smoky barbecue flavors, and a rich creamy avocado sauce, served with vibrant vegetables for a delicious and visually stunning meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb Beef (or vegan meatballs for plant-based option)
  • 2 tbsp Dijon Mustard adjust to taste
  • 2 tbsp Worcestershire Sauce plant-based version for vegan
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste
  • 1 cup Panko Breadcrumbs substitute with gluten-free breadcrumbs if needed
  • 1 tbsp Smoked Paprika adjust to liking
  • 1 tsp Oregano adjust to liking
  • 1 tsp Basil adjust to liking
  • 2 cloves Garlic minced
Vegetables and Quinoa
  • 2 medium Sweet Potatoes or butternut squash
  • 2 cups Broccoli or other leafy greens
  • 1 cup Quinoa or brown rice/farro
Sauce and Garnish
  • 1 cup Barbecue Sauce homemade or store-bought
  • 2 tbsp Balsamic Vinegar enhances acidity
  • 2 tbsp Tamari soy sauce can be used
  • 1 ripe Avocado for creaminess
  • 1/2 cup Yogurt non-dairy option available
  • 2 tbsp Lime Juice freshly squeezed
  • 1 clove Garlic adjust to liking
  • 2 tbsp Herbs fresh cilantro or parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix the beef (or plant-based meat), Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic until combined.
  3. Roll the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet.
Cooking
  1. Bake the meatballs in the preheated oven for 25-30 minutes or until they are cooked through and browned.
  2. While the meatballs bake, peel and cube the sweet potatoes. Boil in salted water until tender, about 15 minutes.
  3. Steam the broccoli until bright green and tender, about 5-7 minutes.
  4. Cook quinoa according to package instructions and set aside.
Sauce Preparation
  1. For the creamy avocado sauce, blend the avocado, yogurt, lime juice, garlic, and herbs until smooth.
Assembly
  1. Assemble your bowls with quinoa on the bottom, followed by sweet potatoes, broccoli, and meatballs.
  2. Drizzle with barbecue sauce and top with the creamy avocado sauce. Serve immediately!

Notes

This recipe is great for meal prepping—perfect for lunch all week! Customize by swapping veggies based on what's available, and add a spicy kick with cayenne pepper if desired.