Preheat your oven to 400°F (200°C).

In a large bowl, toss the sweet potatoes and broccoli with 2 tablespoons of olive oil. Season with salt and pepper and spread them out on a baking sheet. Roast for 25-30 minutes, until they’re fork-tender and caramelized.

While the veggies roast, mix together the ground beef, Dijon mustard, Worcestershire sauce, salt, pepper, egg, Panko breadcrumbs, dried basil, smoked paprika, oregano, and minced garlic in a separate bowl. Use your hands to mix gently, then roll the mixture into 1-inch balls.

Heat a skillet over medium heat and brown the meatballs for about 5-7 minutes, turning them gently so they get nice color all around.

In a small bowl, whisk together the barbecue sauce, balsamic vinegar, tamari, and water. Pour this mixture over the browned meatballs in the skillet. Cover and let simmer for 10-15 minutes, allowing those flavors to meld beautifully.

In a blender, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs. Blend until smooth and creamy, adjusting seasoning as needed.

To assemble your bowls, start with a base of quinoa or brown rice, add a generous scoop of roasted sweet potatoes and broccoli, nestle in some meatballs, and drizzle with the avocado goddess sauce.