Description
Hearty one-bowl meals with smoky meatballs, roasted sweet potatoes and broccoli, and a creamy, herbaceous avocado goddess sauce that balances bold barbecue flavors with fresh vibrancy.
Ingredients
1 lb ground beef or halal-friendly turkey
1/2 cup gluten-free breadcrumbs
1 large egg
2 cloves garlic, minced
1 tbsp dried oregano
1 tbsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 cup olive oil (roasting)
1 large sweet potato, cubed
1 head broccoli, florets separated
2 ripe avocados
1/2 cup plain Greek yogurt (non-dairy option)
1 lime, juiced
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 clove garlic (fresh, minced)
1 tsp honey or maple syrup
Pinch of salt
Pinch of black pepper
Instructions
Preheat oven to 400°F (200°C)
On a baking sheet, toss sweet potatoes and broccoli with 2 tbsp olive oil, salt, and pepper
Place baking sheet in oven and roast for 25-30 minutes, until tender and golden
Meanwhile, mix meat, breadcrumbs, egg, garlic, oregano, smoked paprika, salt, and pepper to form meatballs
Bake meatballs on a separate sheet at 400°F (200°C) for 20 minutes
Combine avocado, Greek yogurt, lime juice, cilantro, parsley, garlic, honey, salt, and pepper in a blender; blend until smooth
Assemble bowls with roasted veggies, meatballs, and 2-3 tbsp avocado goddess sauce for garnish
Notes
Swap beef for ground chicken or lentils for a meat-free version
Replace Greek yogurt with coconut milk yogurt for a vegan option
Adjust herbs and spices to personal taste; add crushed red pepper for heat
Store leftovers in an airtight container for up to 3 days