Avocado Mojo Bowls with Sweet Potato Recipe
Introduction
Avocado Mojo Bowls with Sweet Potato are a vibrant and satisfying meal, perfect for a cozy dinner. Roasted sweet potatoes and onions pair beautifully with a tangy, creamy avocado mojo sauce and your favorite protein to create a flavorful, balanced bowl.
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 creamier sauce)
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons avocado oil (for roasting)
- 2 tablespoons taco seasoning + a pinch of smoked paprika (optional)
- Protein of choice – such as Amylu chicken meatballs or rotisserie chicken
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into wedges or your preferred shape. Place them on a large baking sheet and toss with 2 tablespoons avocado oil and taco seasoning until evenly coated.
- Step 2: Peel the red onion and cut into thin wedges. Tuck the onion wedges in and around the sweet potatoes on the baking sheet.
- Step 3: Roast the sweet potatoes and onions in the oven for a total of 35 minutes. After 20 minutes, flip the pieces. If using pre-cooked meatballs, add them to the pan for the remaining 15 minutes to heat through and brown slightly.
- Step 4: While roasting, blend the sauce ingredients—avocado, avocado oil, orange juice, white vinegar, garlic, cilantro, kosher salt, and mayo if using—until smooth. Taste and adjust seasoning as needed.
- Step 5: To serve, pour some avocado mojo sauce onto plates or bowls. Top with roasted sweet potatoes, onions, and your choice of protein. Enjoy a comforting bowl with plenty of delicious dipping sauce.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the mojo sauce.
- Swap mayo for Greek yogurt in the sauce for a lighter option with a bit of tang.
- Use other proteins like grilled shrimp, tofu, or black beans for vegetarian options.
- Sweet potato wedges can be replaced with roasted butternut squash or carrots for variety.
Storage
Store leftover sweet potatoes, onions, and protein in an airtight container in the refrigerator for up to 3 days. Keep the avocado mojo sauce separate to maintain its freshness and store it in the fridge for up to 2 days. Reheat the roasted ingredients in a hot oven or skillet to retain crispness. Serve with fresh sauce afterward.
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 prepare the sauce a few hours in advance. Keep it refrigerated in a sealed container to prevent browning and stir well before serving.
What if I don’t have avocado oil?
You can substitute with olive oil or another mild-flavored oil, but avocado oil provides a lovely richness that complements the sauce nicely.
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Avocado Mojo Bowls with Sweet Potato Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Avocado Mojo Bowls with Sweet Potato combine roasted spiced sweet potato wedges and caramelized onions with a vibrant, creamy avocado mojo sauce. Served with your choice of protein, this warm, comforting bowl is packed with flavor and perfect for a wholesome meal.
Ingredients
Avocado Mojo Sauce
- 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 creaminess)
Roasted Sweet Potatoes and Onions
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning plus a pinch of smoked paprika (optional)
Protein
- Protein of choice (e.g., Amylu chicken meatballs or a hot, roasty rotisserie chicken)
Instructions
- Prep the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into wedges or your preferred shape for roasting. Place them on a large baking sheet.
- Season Sweet Potatoes: Toss the sweet potato wedges with 2 tablespoons avocado oil, taco seasoning, and a pinch of smoked paprika until evenly coated.
- Prepare Onions: Peel the red onion and cut it into thin wedges. Arrange the onion wedges on the baking sheet nestled among the sweet potatoes.
- Roast Vegetables: Bake the sweet potatoes and onions in the oven for 35 minutes total. After 20 minutes, take the pan out to flip the pieces for even roasting. At this time, add your selected protein to the baking sheet if using pre-cooked meatballs to warm through during the last 15 minutes.
- Make the Avocado Mojo Sauce: While the veggies roast, blend together avocado oil, half an avocado, orange juice, white vinegar, garlic, cilantro, kosher salt, and optional mayo in a food processor or blender until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Assemble Bowls: Pour some avocado mojo sauce into bowls or plates. Top with roasted sweet potatoes, onions, and warmed protein. Serve immediately for a comforting, flavorful bowl with built-in dipping sauce.
Notes
- Using mayo in the sauce creates a creamier texture but can be omitted for a lighter version.
- If using raw protein that requires cooking, adjust baking time accordingly or cook separately.
- Sweet potato wedges can be cut into fries or cubes depending on preference.
- For added smokiness, a pinch of smoked paprika is recommended but optional.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: avocado mojo sauce, roasted sweet potatoes, taco seasoned sweet potatoes, chicken meatballs, healthy bowls, easy dinner, gluten free meals
