In a spacious mixing bowl, combine ground beef or vegan meatballs with Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Shape into 16 meatballs.

Heat a skillet over medium heat. Add olive oil and brown the meatballs for about 2 minutes until golden.

Preheat your oven to 425°F (220°C) and bake the meatballs for about 15 minutes until cooked through.

Toss diced sweet potatoes and broccoli with olive oil, salt, and pepper. Roast for 25-30 minutes.

In the skillet, combine barbecue sauce, balsamic vinegar, and tamari. Warm the sauce over low heat and coat the meatballs.

In a food processor, blend avocado, yogurt, lime juice, garlic, salt, and herbs until smooth for the creamy avocado sauce.

Assemble bowls with quinoa, roasted sweet potatoes, broccoli, meatballs, and drizzle with the avocado sauce.