Avocado Mojo Bowls
These avocado mojo bowls are a perfect blend of bold flavors and wholesome ingredients. Featuring roasted sweet potatoes, juicy chicken, and a creamy homemade avocado mojo sauce, this dish is nutritious, gluten-free, and highly customizable for various diets.
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)
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning + a pinch of smoked paprika
- Protein of choice (e.g., rotisserie chicken or chicken meatballs)
Instructions
- Preheat your oven to 425°F (218°C).
- Peel and cut the sweet potatoes into wedges or bite-sized chunks. Toss them with 2 tablespoons of avocado oil, taco seasoning, and a pinch of smoked paprika until evenly coated.
- Spread the sweet potatoes onto a baking sheet in a single layer. Peel and slice the red onion into wedges, then tuck them in among the sweet potatoes.
- Bake for 20 minutes, then flip the sweet potatoes. If you’re using pre-cooked chicken meatballs, add them to the baking sheet now. Continue baking for 15 minutes, or until the sweet potatoes are tender and golden-brown.
- While the vegetables roast, prepare the avocado mojo sauce. Combine avocado oil, avocado, orange juice, white vinegar, garlic, cilantro, kosher salt, and mayo (if using) in a blender or mini food processor. Blend until smooth, tasting and adjusting seasoning as needed.
- Once the vegetables and protein are ready, layer them in bowls. Start with a generous drizzle of the avocado mojo sauce, then pile on sweet potatoes, onions, and chicken (or your protein of choice).