In a large mixing bowl, combine ground beef or vegan meat with Dijon mustard, Worcestershire sauce, salt, pepper, Panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix until just combined to keep the meatballs tender. Shape the mixture into 16 even meatballs, each about the size of a golf ball, and set aside on a plate.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, carefully add the meatballs to the skillet, ensuring they have space to brown evenly. Sear them for about 2 minutes on each side until they are golden brown.

Preheat your oven to 425°F (220°C). Transfer the browned meatballs to the preheated oven and bake for approximately 15 minutes, or until cooked through and internal temperature reaches 160°F (70°C).

Prepare the roasted vegetables by tossing the chopped sweet potatoes and broccoli in a large bowl with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender.

In the same skillet, combine barbecue sauce, balsamic vinegar, and tamari over low heat. Stir gently to combine, and add the cooked meatballs, allowing them to simmer for 2-3 minutes.

In a food processor, blend ripe avocado, yogurt, lime juice, garlic, salt, and fresh herbs until smooth and creamy. Adjust seasoning as needed.

To serve, place a scoop of quinoa in each bowl, layer with roasted sweet potatoes and broccoli, then add the glazed meatballs on top before drizzling with creamy avocado sauce.