Avocado Mojo Bowls with Sweet Potato Recipe
Introduction
Avocado Mojo Bowls with Sweet Potato are a vibrant and flavorful meal perfect for any day of the week. Roasted sweet potatoes and onions pair beautifully with a zesty avocado mojo sauce and your choice of protein, creating a comforting yet fresh dish.
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 – this will make it creamier)
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning + a pinch of smoked paprika (optional)
- Protein of choice – for example, Amylu chicken meatballs or rotisserie chicken
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into wedges or your preferred shape. Place them on a large baking sheet and toss with 2 tablespoons of avocado oil and 2 tablespoons of taco seasoning, ensuring they are evenly coated.
- Step 2: Peel the red onion and cut it into thin wedges. Arrange the onion wedges among the sweet potatoes on the baking sheet.
- Step 3: Roast the sweet potatoes and onions in the oven for 35 minutes total. At around 20 minutes, flip the pieces to ensure even cooking. If using pre-cooked meatballs, add them to the pan at this time to warm through during the last 15 minutes.
- Step 4: While the vegetables roast, prepare the avocado mojo sauce. Blend together the avocado, orange juice, white vinegar, garlic, cilantro, coarse kosher salt, 1/3 cup avocado oil, and mayo if using. Adjust seasoning to taste and set aside.
- Step 5: To serve, spoon some avocado mojo sauce onto plates or bowls. Top with the roasted sweet potatoes, onions, and your choice of protein. Enjoy this saucy, comforting bowl fresh.
Tips & Variations
- For a smoky flavor, add a pinch of smoked paprika to the taco seasoning mixture.
- Use Greek yogurt instead of mayo for a lighter, tangier sauce.
- Try swapping sweet potatoes with butternut squash or regular potatoes for different textures.
- Leftover sauce can be used as a salad dressing or dip for chips.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sweet potatoes and protein in the oven or microwave until warmed through. Keep the avocado mojo sauce separate and stir well before serving again, as it may thicken when chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the avocado mojo sauce ahead of time?
Yes, you can make the sauce a few hours ahead and keep it refrigerated. Give it a good stir before serving to restore its creamy texture.
What proteins work best with this dish?
Grilled chicken, meatballs, shrimp, or even crispy tofu work well. Choose your favorite to complement the flavors of the sweet potatoes and mojo sauce.
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Avocado Mojo Bowls with Sweet Potato Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
These Avocado Mojo Bowls with Sweet Potato combine crispy oven-roasted sweet potatoes and red onions seasoned with taco spices, paired with a creamy, bright avocado mojo sauce. Topped with your choice of protein like chicken meatballs or rotisserie chicken, this bowl offers a flavorful, comforting meal with a perfect balance of zest, spice, and creaminess.
Ingredients
Sauce Ingredients
- 1/3 cup avocado oil
- 1/2 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 creamier sauce)
Roasted Veggies
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning + a pinch of smoked paprika (optional)
Protein
- Protein of choice – Amylu chicken meatballs or rotisserie chicken recommended
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel the sweet potatoes and cut them into wedges or any preferred shape. Place them on a large baking sheet and toss with 2 tablespoons of avocado oil and taco seasoning until evenly coated.
- Prepare Onions: Peel the red onion and slice it into thin wedges. Arrange the onion wedges on the baking sheet amongst the sweet potatoes.
- Roast Vegetables and Protein: Place the baking sheet in the oven and roast for a total of 35 minutes. After 20 minutes, flip the sweet potatoes and onions for even roasting. At this time, if using pre-cooked store-bought meatballs, add them to the baking sheet so they heat through during the final 15 minutes of baking.
- Make Avocado Mojo Sauce: While the vegetables roast, blend together avocado oil, avocado, orange juice, white vinegar, garlic, cilantro, kosher salt, and mayo (if using) until smooth. Taste and adjust seasoning as desired, then set aside.
- Assemble the Bowl: Spoon some of the avocado mojo sauce on the base of a plate or bowl. Top with the roasted sweet potatoes, onions, and your choice of protein. Serve warm for a comforting and flavorful meal with saucy dipping built right in!
Notes
- The mayo in the sauce is optional; including it makes the sauce creamier but can be omitted for a lighter version.
- If using pre-cooked meatballs, add them during the last 15 minutes of roasting; raw protein will need to be cooked separately.
- Cutting sweet potatoes into wedges makes them easier to roast evenly and provides a satisfying thick fry-like texture.
- Feel free to add smoked paprika to the taco seasoning for an extra depth of smoky flavor.
- This recipe is easily customizable by swapping protein or adjusting spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Avocado Mojo, Sweet Potato Bowl, Roasted Sweet Potatoes, Chicken Meatballs, Healthy Bowl, Creamy Avocado Sauce, Easy Dinner
