Description
These Avocado Mojo Bowls with Sweet Potato combine tender roasted sweet potato wedges and caramelized red onions with a creamy, zesty avocado mojo sauce. Topped with your choice of protein like chicken meatballs or rotisserie chicken, this dish offers a flavorful, comforting meal with vibrant Mexican-inspired flavors. Perfectly roasted and seasoned sweet potatoes and onions pair beautifully with the fresh avocado cilantro sauce for a wholesome bowl.
Ingredients
Sauce Ingredients
- 1/3 cup avocado oil
- Half an avocado
- 1/4 cup orange juice
- 1 tablespoon white vinegar
- 1 clove garlic
- 1/4 cup packed cilantro, leaves and stems
- 1/2 teaspoon coarse kosher salt
- 1/4 cup mayo (optional – for extra creaminess)
Roasted Vegetables
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning
- Pinch of smoked paprika (optional)
Protein
- Protein of choice (e.g., Amylu chicken meatballs or a hot, roasty rotisserie chicken)
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into wedges or your preferred shape. Toss the cut sweet potatoes with 2 tablespoons of avocado oil and 2 tablespoons of taco seasoning until they are evenly coated.
- Prepare Onions: Peel the red onion and slice it into thin wedges. Arrange the onion wedges on a large baking sheet among the sweet potatoes.
- Roast Vegetables and Protein: Transfer the baking sheet to the oven and roast for a total of 35 minutes. About halfway through (around 20 minutes), flip the sweet potatoes and onions for even cooking. At this point, add your protein (such as pre-cooked meatballs or rotisserie chicken) to the baking sheet so it can roast the remaining 15 minutes with the vegetables.
- Make Avocado Mojo Sauce: While the sweet potatoes roast, combine 1/3 cup avocado oil, half an avocado, 1/4 cup orange juice, 1 tablespoon white vinegar, 1 clove garlic, 1/4 cup packed cilantro, 1/2 teaspoon coarse kosher salt, and 1/4 cup mayo (optional) in a blender or mini chopper. Blend until smooth. Taste and adjust seasoning as needed, then set aside.
- Assemble Bowls: To serve, drizzle some of the avocado mojo sauce on the bottom of your bowls or plates. Pile the roasted sweet potatoes, onions, and your chosen protein on top. Add more sauce if desired for extra flavor and creaminess.
Notes
- You can customize the protein to your preference: rotisserie chicken, grilled tofu, or pre-cooked meatballs work great.
- For a spicier kick, add a pinch of smoked paprika to the taco seasoning when roasting vegetables.
- The mayo in the sauce is optional but adds a lovely creamy texture.
- Wedges are preferred for the sweet potatoes, but any shape or cut is fine.
- Make sure to flip the vegetables mid-roast for even cooking and crispness.
- This recipe is naturally gluten-free; verify that your taco seasoning is gluten-free if needed.
- Store leftovers in an airtight container in the fridge and reheat in the oven or air fryer for best texture.
