Lamb Meatball Bowls with Avocado Cilantro Sauce

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Add the diced sweet potatoes, avocado oil, ½ tsp sea salt, 1/4 tsp pepper, and 1 tsp garlic granules to the baking sheet, and mix to combine. Bake for 30 minutes, stirring halfway through, and until the sweet potatoes are crispy.
Combine the lamb, zucchini, onion, eggs, oat flour, 3 tsp garlic granules, 1 tbsp dried oregano, 1 tsp sea salt, and 1/2 pepper until fully combined. Shape into small meatballs, about 2 tbsp mixture each. Place on rimmed baking sheet. You will end up with around 35-40 meatballs. You might need to use 2 rimmed baking sheets, just make sure there's a little space between each meatball.
Once all meatballs are shaped, bake for 18 minutes or until fully cooked through.
While the meatballs are baking, make your avocado sauce. Add the avocado, lime juice, kefir, cilantro, and a pinch of sea salt and pepper into a blender. Blend until combined. Add up to 1/4 cup water if needed to help with blending.
To build your meal add 1 cup of greens to a bowl, 1/2 cup roasted sweet potatoes, 4-5 meatballs, and a dollop of the tangy avocado cilantro sauce. ENJOY!