Ingredients
Scale
- 1 pound ground sirloin or lean ground beef
- 4 medium sweet potatoes
- 1 bunch of broccoli
- 2/3 cup barbecue sauce
- 1 ripe avocado
- 1/2 cup Greek yogurt
- Cooked quinoa or brown rice
- 1 tablespoon dijon mustard
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 large egg
- 1/3 cup Panko
- 1 tablespoon dried basil
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large garlic clove, minced
- 4 tablespoons extra-virgin olive oil, divided
- Juice of 1 lime
- Big handful of fresh herbs (basil and dill)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix ground beef with dijon mustard, sea salt, pepper, egg, Panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Form into about 16 meatballs.
- Heat 2 teaspoons of olive oil in an oven-safe skillet over medium heat; brown meatballs for a few minutes on all sides. Transfer the skillet to the oven and bake for about 15 minutes.
- On separate baking sheets, toss diced sweet potatoes and broccoli with 2 tablespoons of olive oil, salt, and pepper; roast until tender (approximately 20-30 minutes).
- Combine barbecue sauce with balsamic vinegar, tamari sauce, and water in a bowl; pour over cooked meatballs until warmed through.
- Blend avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs until smooth.
- Assemble bowls with quinoa or brown rice as the base; top with roasted veggies, meatballs, and avocado sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 9g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 85mg