In a large mixing bowl, combine ground beef, 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 5-7 minutes, turning occasionally.

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

Toss sweet potatoes and broccoli with olive oil, salt, and pepper. Roast in the oven, sweet potatoes for 25-30 minutes and broccoli for the last 20 minutes.

In a bowl, whisk together barbecue sauce, balsamic vinegar, tamari, and water. Pour over meatballs and heat on the stovetop for 3-5 minutes.

In a food processor, blend avocado, Greek yogurt, lime juice, garlic, and salt until smooth to create the sauce.

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