Preheat the oven to 400 F and line two (or three!) large rimmed baking trays with foil. Spray lightly with cooking spray.
To make the meatballs, add the ground turkey, egg, garlic, panko crumbs (or almond or coconut flour), red onion, parsley, cilantro, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 pepper to a bowl. Mix thoroughly. Roll into meatballs (about 2 Tbsp mixture) and place onto one of the baking trays.
Cube the sweet potatoes and place onto one of the baking trays. Drizzle with olive oil and season with salt and pepper. Roast at 400 F for a total of 30 – 40 minutes; after 15 minutes, add the red pepper, zucchini, and meatballs; drizzle the veggies with a little more olive oil and season with more salt, pepper, and oregano. Roast vegetables and meatballs another 20 minutes, or until done.
To make the avocado sauce, add the avocado, Greek yogurt, lemon juice, garlic, salt, and 3 Tbsp water to a blender or food processor. Process until smooth, adding more water if necessary to thin.
Divide the meatballs, sweet potatoes, and vegetables into portions and drizzle with avocado sauce. Top with feta cheese.
Recipe Notes
*Note: feel free to substitute any of the types of vegetables, or substitute the sweet potatoes for cooked brown rice, quinoa, or cauliflower rice.