Name: Avocado Mojo Bowls with Sweet Potatoes and Meatballs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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; 2 tablespoons taco seasoning; Pinch of smoked paprika (optional); Protein of choice – suggested: Amylu chicken meatballs or hot, roasty rotisserie chicken

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 (Amylu chicken meatballs or hot, roasty rotisserie chicken recommended)

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 of avocado oil and 2 tablespoons of taco seasoning (plus smoked paprika if using) until well coated.

Step 2: Peel the red onion and cut it into thin wedges. Arrange the onion wedges on the baking sheet among the sweet potatoes.

Step 3: Transfer the baking sheet to the oven and roast for a total of 35 minutes. At around 20 minutes, flip the sweet potatoes and onions for even roasting. If using pre-cooked meatballs, add them to the pan at this time so they can heat through during the last 15 minutes.

Step 4: While the sweet potatoes roast, prepare the avocado mojo sauce. In a blender or mini chopper, combine avocado oil, avocado, orange juice, white vinegar, garlic, cilantro, kosher salt, and mayo if you want it creamier. Blend until smooth, then taste and adjust seasoning as needed.

Step 5: Once roasted, serve the sweet potatoes and onions over a plate or bowl. Add your choice of protein on top, and generously drizzle with the avocado mojo sauce for a flavorful, saucy finish.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the taco seasoning.

Try swapping sweet potatoes for butternut squash or regular potatoes for a different texture.

Use Greek yogurt instead of mayo for a tangier and lighter sauce.

Fresh lime juice can be added to the sauce for an extra citrusy brightness.

Storage

Store leftover roasted sweet potatoes, onions, and protein separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado mojo sauce refrigerated in a sealed container and use within 2 days for best freshness. Reheat the solids in the oven or microwave before serving, and add fresh sauce to retain its vibrant flavor.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the avocado mojo sauce a few hours ahead and store it in the fridge. For the best flavor and color, consume it within two days.

What proteins work best with this dish?

This dish pairs well with grilled or roasted chicken, meatballs, shrimp, or even black beans for a vegetarian option. Choose your favorite to customize the bowl.