Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large bowl, combine beef, Dijon mustard, Worcestershire sauce, sea salt, black pepper, egg, Panko breadcrumbs, dried basil, smoked paprika, dried oregano, and minced garlic. Mix until well combined.

Form the mixture into small, bite-sized meatballs and place them on one side of the prepared baking sheet.

On the other side of the baking sheet, toss the sweet potato cubes and broccoli florets with 3 tablespoons of olive oil, salt, and pepper.

Roast everything in the oven for 20 minutes.

While the meatballs and veggies roast, whisk together the barbecue sauce, balsamic vinegar, and tamari in a small bowl.

Remove the tray from the oven, brush the meatballs generously with the barbecue mixture, and return to the oven for another 10-15 minutes until the meatballs are cooked through and the vegetables are tender.

To make the sauce, blend the avocado, Greek yogurt, lime juice, remaining tablespoon of olive oil, and fresh herbs in a food processor until smooth.

Assemble the bowls by dividing the roasted sweet potatoes, broccoli, and meatballs into serving bowls, then drizzle generously with the Avocado Goddess Sauce.