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Ultimate Barbecue Meatball Bowls with Creamy Avocado Sauce Recipe

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★★★★★

4.5 from 124 reviews

This Ultimate Barbecue Meatball Bowl with Creamy Avocado Sauce is a hearty, flavorful dish featuring tender beef or vegan meatballs, roasted sweet potatoes and broccoli, and a zesty barbecue sauce, all served over a healthy quinoa base. Topped with a smooth and tangy avocado goddess sauce, this meal is perfect for a nutritious and satisfying dinner that combines smoky, tangy, and fresh flavors in every bite.

Ingredients

Scale

For the Meatballs

  • 1 lb Beef or vegan meatballs for plant-based option
  • 2 tablespoons Dijon Mustard (adjust to taste)
  • 2 tablespoons Worcestershire Sauce (plant-based version for vegan)
  • 1 teaspoon Salt (to taste)
  • 1 teaspoon Pepper (to taste)
  • 1 cup Panko Breadcrumbs (substitute with gluten-free breadcrumbs if needed)
  • 1 tablespoon Smoked Paprika (adjust to liking)
  • 1 teaspoon Oregano (adjust to liking)
  • 1 teaspoon Basil (adjust to liking)
  • 2 cloves Garlic (minced)

For the Vegetables

  • 2 medium Sweet Potatoes or butternut squash
  • 2 cups Broccoli or other leafy greens

For the Base

  • 1 cup Quinoa or brown rice/farro

For the Sauce

  • 1 cup Barbecue Sauce (homemade or store-bought)
  • 2 tablespoons Balsamic Vinegar (enhances acidity)
  • 2 tablespoons Tamari soy sauce (can be used)

For the Avocado Goddess Sauce

  • 1 ripe Avocado (for creaminess)
  • ½ cup Yogurt (non-dairy option available)
  • 2 tablespoons Lime Juice (freshly squeezed)
  • 1 clove Garlic (adjust to liking)
  • 2 tablespoons Herbs (fresh cilantro or parsley)

Instructions

  1. Meatballs Preparation: In a bowl, combine the beef or plant-based meatballs with Dijon mustard, Worcestershire sauce, salt, pepper, Panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix thoroughly and shape the mixture into 16 uniform meatballs.
  2. Cooking Meatballs: Heat olive oil in a skillet over medium heat. Place the meatballs in the skillet and cook for about 2 minutes until they are nicely browned on the outside. Then transfer the skillet to a preheated oven at 425°F (220°C) and bake the meatballs for 15 minutes until cooked through.
  3. Roasting Vegetables: Toss the sweet potatoes and broccoli with olive oil, salt, and pepper. Spread them on baking sheets and roast sweet potatoes for 25-30 minutes until tender and broccoli for 20 minutes until bright and cooked but still crisp.
  4. Prepare Sauce: In a bowl, mix together the barbecue sauce, balsamic vinegar, tamari soy sauce, and a splash of water. Pour this mixture over the cooked meatballs and gently stir to coat them evenly with the sauce.
  5. Make Avocado Sauce: In a food processor, blend the ripe avocado, yogurt, freshly squeezed lime juice, garlic, salt, and fresh herbs (cilantro or parsley) until smooth and creamy. Adjust seasoning as needed.
  6. Serve: Layer cooked quinoa at the bottom of serving bowls. Add the roasted sweet potatoes and broccoli, then top with the barbecue meatballs. Drizzle generously with the creamy avocado goddess sauce and serve immediately for a delicious and satisfying meal.

Notes

  • Optional: Garnish with extra fresh herbs or a squeeze of lime for a bright, fresh finish.
  • To keep it vegan, use plant-based meatballs, vegan Worcestershire sauce, and non-dairy yogurt.
  • Substitute gluten-free breadcrumbs to make the dish gluten-free.
  • You can substitute quinoa with brown rice or farro as a base according to preference.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: barbecue meatballs, avocado sauce, quinoa bowl, roasted vegetables, healthy dinner, easy meal, gluten-free, vegan option

Find it online: https://liamjayne.com/ultimate-barbecue-meatball-bowls-with-creamy-avocado-sauce-recipe/