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Barbecue Meatball Bowls with Creamy Avocado Sauce

Barbecue Meatball Bowls with Creamy Avocado Sauce Delight

Enjoy Barbecue Meatball Bowls with Creamy Avocado Sauce, a hearty dish with sweet barbecue sauce and crispy vegetables.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb Beef or Vegan Meatballs Use lentils and walnuts for vegan options.
  • 2 tbsp Dijon Mustard Adjust based on taste.
  • 2 tbsp Worcestershire Sauce Use a vegan alternative for plant-based versions.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Pepper Essential for seasoning.
  • 1 cup Panko Breadcrumbs Substitute gluten-free breadcrumbs for a gluten-free version.
  • 1 tsp Smoked Paprika Adjust for flavor preference.
  • 1 tsp Oregano Adjust for flavor preference.
  • 1 tsp Basil Adjust for flavor preference.
  • 2 cloves Garlic Minced for flavor.
Vegetables
  • 2 cups Sweet Potatoes Cubed; can be substituted with butternut squash.
  • 2 cups Broccoli Florets, can be swapped for seasonal leafy greens.
Bowl Base
  • 1 cup Quinoa Or brown rice or farro.
Sauce
  • 1 cup Barbecue Sauce Homemade or store-bought.
  • 2 tbsp Balsamic Vinegar Enhances flavor.
  • 2 tbsp Tamari or Soy Sauce Tamari preferred for gluten-free.
Avocado Goddess Sauce
  • 1 large Avocado Ripe for blending.
  • 1 cup Yogurt Non-dairy for vegan option.
  • 2 tbsp Lime Juice Freshly squeezed.
  • 1 tbsp Fresh Herbs Cilantro or parsley for freshness.

Equipment

  • Mixing Bowl
  • Skillet
  • Oven
  • Baking Sheet
  • food processor
  • small saucepan

Method
 

Preparation
  1. In a mixing bowl, combine beef or vegan meat, Dijon mustard, Worcestershire sauce, smoked paprika, oregano, basil, salt, pepper, panko breadcrumbs, and minced garlic. Mix thoroughly and form into 16 meatballs.
  2. Heat olive oil in a skillet over medium heat, sear meatballs for about 2 minutes until browned. Bake meatballs in a preheated oven at 425°F for 15 minutes.
  3. Toss sweet potato cubes and broccoli in olive oil, salt, and pepper. Spread on a baking sheet and roast alongside meatballs for specified times.
  4. In a small saucepan, mix the barbecue sauce, balsamic vinegar, tamari, and water. Warm and pour over cooked meatballs, stirring to coat.
  5. Blend avocado, yogurt, lime juice, garlic, salt, and herbs in a food processor until smooth. Adjust seasoning.
  6. Assemble bowls with quinoa, topped with roasted veggies and meatballs, then drizzle with avocado sauce.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 900IUVitamin C: 80mgCalcium: 100mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Store components separately for meal prep to preserve freshness.

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