1. Preheat your oven to 400°F (200°C).
2. Peel potatoes and cut into wedges.

3. Transfer potato wedges to a baking dish. Add chicken broth, lemon juice, oil, finely grated garlic, and oregano. Season with salt and pepper. Toss everything together until the potatoes are well coated, then spread them out in a single layer. Place in the preheated oven and bake for 25 minutes.

4. Prepare the meatballs. In a large mixing bowl, combine ground beef, chicken broth, baking soda, grated onion, finely grated garlic, parsley, mint, oregano, cumin, crushed red pepper flakes, and lemon zest. Season with salt and pepper. Mix until all ingredients are well combined.

Form the mixture into meatballs and place them on a parchment paper-lined baking sheet.

5. Add meatballs to the oven. Stir the potatoes to ensure even browning. Bake the meatballs and potatoes for an additional 20-25 minutes, until cooked through.

6. Meanwhile, prepare the salad. Dice cucumbers, cut grape tomatoes into halves, thinly slice onion. 

7. In a large bowl, combine the cucumbers, tomatoes, and onion. Drizzle avocado oil and red wine vinegar over the vegetables. Season with salt and pepper to taste. Toss to combine.

8. Assemble the bowl meals. For each serving, arrange the potatoes and meatballs in a shallow bowl (about 4 meatballs per serving). Add a portion of the salad to each bowl. Enjoy!