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Barbecue Meatball Bowls

Barbecue Meatball Bowls with Creamy Avocado Goddess Sauce

Try these Barbecue Meatball Bowls for a balance of flavors, perfect for meal prep and customization.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Beef or Vegan Meatballs Use vegan if preferred.
  • 2 tablespoons Dijon Mustard Adjust to taste.
  • 1 tablespoon Worcestershire Sauce Use plant-based for vegan.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.
  • 1 cup Panko Breadcrumbs Use gluten-free if needed.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 2 cloves Garlic Minced.
For the Vegetables
  • 2 medium Sweet Potatoes Diced.
  • 2 cups Broccoli Florets.
For the Grains
  • 1 cup Quinoa or Brown Rice/Farro Cooked.
For the Sauce
  • 1 cup Barbecue Sauce Your favorite variant.
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Tamari Or regular soy sauce.
For the Avocado Goddess Sauce
  • 1 large Avocado Ripe.
  • 1/2 cup Yogurt Dairy-free if vegan.
  • 2 tablespoons Lime Juice Freshly squeezed.
  • 1/4 cup Herbs Fresh cilantro or parsley.

Equipment

  • mixing bowl
  • oven-safe skillet
  • baking sheet
  • food processor

Method
 

Meatball Preparation
  1. In a large mixing bowl, combine the beef or vegan meatballs with Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix until just combined and form into 16 meatballs.
  2. Heat olive oil in a skillet over medium heat. Brown meatballs for about 2 minutes on each side until golden.
  3. Preheat the oven to 425°F. Transfer the skillet to the oven and bake meatballs for 15 minutes until firm.
Vegetable Roasting
  1. Prepare sweet potatoes and broccoli, tossing with olive oil, salt, and pepper. Roast sweet potatoes for 25-30 minutes; broccoli for 20 minutes.
Sauce Preparation
  1. Combine barbecue sauce, balsamic vinegar, tamari, and water in a bowl. Pour over baked meatballs.
  2. Blend avocado, yogurt, lime juice, garlic, salt, and herbs until smooth for the avocado sauce.
Assembly
  1. Assemble bowls with grains as the base, layer with vegetables and meatballs, and drizzle with avocado sauce.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 700IUVitamin C: 90mgCalcium: 80mgIron: 3mg

Notes

For best results, store avocado sauce separately to prevent browning and maintain freshness.

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