BBQ Meatball Bowl (Printer-Friendly Layout)

Quinoa, sweet potato chunks, saucy meatballs, roasted broccoli, and smooth avocado sauce come together for a colorful, tasty meal.

# Ingredients You'll Need:

→ Barbecue Meatballs

01 - 45 millilitres water
02 - 1 tablespoon tamari
03 - 1 tablespoon balsamic vinegar
04 - 160 millilitres barbecue sauce
05 - 1 large garlic clove, minced
06 - 1 teaspoon dried oregano
07 - 2 teaspoons smoked paprika
08 - 1 tablespoon dried basil
09 - 33 grams Panko breadcrumbs
10 - 1 large egg
11 - Freshly ground black pepper to taste
12 - 0.5 teaspoon sea salt
13 - 1 tablespoon Worcestershire sauce
14 - 1 tablespoon Dijon mustard
15 - 454 grams lean ground beef or ground sirloin

→ Roasted Sweet Potatoes and Broccoli

16 - Sea salt and black pepper to taste
17 - 60 millilitres extra-virgin olive oil, divided
18 - 1 bunch broccoli, cut into medium florets
19 - 4 medium sweet potatoes, peeled and diced into 2.5 cm cubes

→ Avocado Goddess Sauce

20 - Large handful fresh basil and dill, chopped
21 - 0.5 teaspoon sea salt
22 - 1 garlic clove, minced
23 - Juice of 1 lime
24 - 120 grams Greek yogurt
25 - 1 ripe avocado

→ For Serving

26 - 960 millilitres cooked quinoa or brown rice

# Step-by-Step Instructions:

01 - Spoon roasted broccoli, meatballs glazed in barbecue sauce, sweet potatoes, avocado sauce, and the grain of your choice into each bowl. Dig in right away.
02 - Toss avocado, Greek yogurt, lime juice, chopped garlic, sea salt, and your fresh herbs into your food processor. Let it whirl until it’s totally smooth and velvety.
03 - After they've baked, set the skillet back on the stove. Pour the warm barbecue mixture over the meatballs and let it bubble for a couple minutes, until the meatballs get a glossy coating and things thicken a bit.
04 - Mix barbecue sauce, balsamic vinegar, water, and tamari in a bowl. Stir it all together till it’s nice and smooth.
05 - Scatter the broccoli on a baking sheet, toss with any leftover olive oil and some salt and pepper, and pop it in the oven. Roast for about 20 minutes until it's crisp-tender and gets some golden edges.
06 - Drop your cubed sweet potatoes onto a sheet pan, coat them with half the olive oil, give them salt and pepper, and mix it all up. Roast in the oven 25–30 minutes, flip them once, and let them get golden and soft.
07 - Slide the skillet with the browned meatballs into the oven. Let them cook there for 15 minutes until they're cooked through.
08 - Pour 10 millilitres olive oil into an oven-friendly skillet and let it get hot over medium. Add the meatballs and sear them, rolling them around, for 2 to 3 minutes until they've got a nice color all over.
09 - Set your oven to 220°C. Mix beef, mustard, Worcestershire, salt, pepper, egg, breadcrumbs, basil, paprika, oregano, and chopped garlic in a big bowl. Use your hands to work it together. Shape the mix into 16 balls and place them on a plate.

# Extra Tips and Tricks:

01 - Let your meatballs hang out a minute or two after coming out of the oven to stay juicy.
02 - Cut sweet potato chunks the same size so they roast evenly.

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