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Mexican Meatball Bowls
with roasted sweet potatoes / lime slaw / avocados

Active: 45 min Total: 45 min
We love variations on a burrito bowl, but this one is particularly fun, using Mexican meatballs as the protein. Assemble the bowls together or set all of the toppings out and let everyone assemble their own.


Mexican Meatball Bowls:
  • Onions, medium - 1/2 , diced
  • Avocados - 1 , cubed
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Mexican spice blend (ingredients listed separately) - 2 1/2 tsp
  • Tomato sauce / puree (15 oz / 397 g) - 1 can
Lime Slaw:
  • Coleslaw mix - 10 oz
  • Oil, cooking - 2 Tbsp
  • Lime juice - 1 Tbsp
Mexican Spice Blend:
  • Salt - 1 tsp
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Coriander, ground - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Garlic powder - 1/2 tsp
Roasted Sweet Potato Wedges:
  • Sweet potatoes, medium - 4 , halved
Mexican Meatballs:
  • Ground beef, lean - 1 lb
  • Almond meal - 1/4 cup
  • Eggs - 1
  • Mexican spice blend (ingredients listed separately) - 2 1/2 tsp


  1. Sweet potatoes / Onions - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make spice blend - Combine salt, cumin, chili powder, ground coriander, oregano, black pepper, and garlic powder. (Can be done up to 5 days ahead)
  3. Make meatballs - Combine ground beef, almond meal, eggs, and first portion of Mexican spice blend (portion for meatballs). Gently mix together with a spoon or with your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)
  4. Make coleslaw - Toss coleslaw mix with oil (portion for coleslaw) and lime juice. (Can be done 1 day ahead)
  5. Avocados / Limes - Prep as directed.

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  1. Heat oven to 400F / 204C.
  2. Rub halved sweet potatoes on all sides with some cooking oil. Place potatoes cut-side down on a sheet pan. Transfer to oven and roast until potatoes are fork-tender, 25 to 30 minutes.
  3. While sweet potatoes roast, heat a Dutch oven or large skillet over medium heat. Add oil (portion for meatball bowls) and then meatballs. Cook meatballs, turning occasionally, until golden brown on the outside, 5 to 6 minutes total. (Note: They don’t need to be cooked all the way through because they will finish cooking in the sauce.) Transfer meatballs to a paper towel-lined plate, leaving pan over heat.
  4. If the pan looks dry, add a splash of oil. Add onions to heated pan and saute until soft, 3 to 4 minutes. Add spice blend (portion for bowls) and saute for 1 minute.
  5. Pour tomato sauce over onions and spices and stir, scraping up any brown bits on the bottom of the pan. Bring to a simmer.
  6. Add meatballs to sauce and cover. Simmer, covered, to let meatballs cook through and flavors develop, 5 to 7 minutes.
  7. While meatballs cook, give coleslaw a toss and season with some salt and pepper.
  8. Place sweet potatoes, cut-side up, on serving plates. Gently mash them with a fork. Spoon meatballs and sauce over sweet potatoes. Top with avocados. Serve coleslaw and lime wedges on the side. Enjoy!



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