Ingredients
Scale
- 1 lb lean ground beef or turkey (93/7)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 2 tbsp lime juice
- 1 tbsp fresh cilantro
- 1 clove garlic for sauce
- 2 tbsp water plus more to thin
- Salt to taste for sauce
- 2 cups cooked quinoa (from ~3/4 cup dry)
- 2 cups shredded lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup barbecue sauce
Instructions
- Cook quinoa according to package directions.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a large bowl, mix meatball ingredients until just combined. Roll into 1-inch meatballs (~20-24) and place on sheet.
- Bake 15-20 minutes until cooked through, internal temp 165°F.
- Blend avocado, Greek yogurt, lime juice, cilantro, garlic, and water until smooth for sauce. Adjust thickness and salt to taste.
- Assemble bowls: divide quinoa among 4 bowls, top with lettuce, cherry tomatoes, red onion, 5-6 meatballs, then drizzle with barbecue and avocado goddess sauce. Serve immediately.
Notes
- Store-bought meatballs can be used.
- Add jalapeño for spicier sauce.
- Substitute quinoa with brown rice or farro.
- Store meatballs, sauce, and components separately in fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 90 mg