Description
Hearty meatballs glazed in tangy barbecue sauce, served on a bed of nutritious greens and grains, topped with creamy avocado sauce.
Ingredients
Scale
- 1 lb Beef (or vegan meatballs for plant-based option)
- 2 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce (plant-based version for vegan)
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Panko Breadcrumbs
- 1 tbsp Smoked Paprika
- 1 tsp Oregano
- 1 tsp Basil
- 2 cloves Garlic (minced)
- 2 medium Sweet Potatoes (or butternut squash)
- 2 cups Broccoli (or other leafy greens)
- 1 cup Quinoa (or brown rice/farro)
- 1 cup Barbecue Sauce
- 2 tbsp Balsamic Vinegar
- 2 tbsp Tamari (or soy sauce)
- 1 ripe Avocado
- 1/2 cup Yogurt (non-dairy option available)
- 2 tbsp Lime Juice
- 1 clove Garlic
- 2 tbsp Herbs (fresh cilantro or parsley)
Instructions
- In a large bowl, combine beef (or vegan meat), Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix well.
- Preheat oven to 400°F (200°C). Form the mixture into small meatballs and arrange them on a lined baking sheet. Bake for about 20 minutes, or until golden brown and cooked through.
- Peel and dice sweet potatoes, toss with olive oil, salt, and pepper, then spread on another baking sheet. Roast for about 25 minutes.
- Heat barbecue sauce in a saucepan, stir in balsamic vinegar and tamari, then remove from heat.
- In a blender, combine avocado, yogurt, lime juice, and garlic. Blend until creamy.
- In each bowl, layer quinoa, roasted sweet potatoes, broccoli, and meatballs. Drizzle over barbecue sauce and top with avocado sauce and fresh herbs.
Notes
Use fresh herbs for better flavor. Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg