Juicy barbecue-glazed meatballs served over grains with roasted veggies and a creamy avocado herb sauce. A fresh, satisfying dinner bowl that’s easy to prep and full of flavor.
Meatballs:
1 lb ground beef or turkey
1 egg
½ cup breadcrumbs
¼ cup grated onion
2 cloves garlic, minced
½ tsp salt
½ tsp smoked paprika
½ cup barbecue sauce
Vegetables:
2 cups chopped sweet potato
1 bell pepper, sliced
1 zucchini, chopped
1 tbsp olive oil
Salt and pepper
Grain Base:
2 cups cooked jasmine rice or quinoa
Avocado Goddess Sauce:
1 ripe avocado
½ cup Greek yogurt or sour cream
1 garlic clove
Juice of 1 lemon
½ cup parsley or cilantro
Salt to taste
1–2 tbsp olive oil or water (to thin)
Preheat oven to 400°F (200°C). Mix meatball ingredients in a bowl until just combined.
Form into 1.5-inch balls and place on a baking sheet. Bake for 15 minutes.
Brush with BBQ sauce and bake 5–7 more minutes. Optional: broil 1–2 minutes for char.
Toss vegetables with olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes.
Cook rice or quinoa as directed and keep warm.
Blend all sauce ingredients until smooth and creamy.
Assemble bowls: grains, veggies, meatballs, and drizzle with sauce.
Swap veggies or grains as desired. Store leftover sauce with plastic wrap directly on top to prevent browning.