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Avocado Mojo Bowls with Sweet Potatoes and Meatballs Recipe

★★★★★

4.9 from 117 reviews
  • Author: Hugo
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Avocado Mojo Bowls with Sweet Potato combine tender roasted sweet potatoes and caramelized onions with a creamy, tangy avocado mojo sauce. Topped with your favorite protein, like chicken meatballs or rotisserie chicken, this flavorful and satisfying dish delivers comfort food with a vibrant, fresh twist.

Ingredients

Scale

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 creamier sauce)

Roasted Sweet Potatoes and Onions

  • 2 sweet potatoes
  • 1 red onion
  • 2 tablespoons avocado oil
  • 2 tablespoons taco seasoning
  • Pinch of smoked paprika (optional)

Protein

  • Protein of choice – suggested: Amylu chicken meatballs or hot, roasty rotisserie chicken

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and onions.
  2. Prepare Sweet Potatoes: 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 2 tablespoons taco seasoning (plus a pinch of smoked paprika if desired) until evenly coated.
  3. Prepare Onions: Peel the red onion and cut it into thin wedges. Arrange the onion wedges on the baking sheet alongside and in between the sweet potato pieces.
  4. Roast Vegetables: Transfer the baking sheet to the preheated oven. Roast for a total of 35 minutes, flipping the sweet potatoes and onions halfway through at about 20 minutes to ensure even cooking and browning.
  5. Add Protein: If using pre-cooked meatballs, add them to the baking sheet after flipping the vegetables so they can heat through and absorb flavors during the remaining 15 minutes of roasting.
  6. Make Avocado Mojo Sauce: While the sweet potatoes and onions roast, blend together 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 (including leaves and stems), 1/2 teaspoon coarse kosher salt, and 1/4 cup mayo if using. Blend until smooth using a Ninja mini chopper or similar device. Taste and adjust seasoning as desired.
  7. Assemble Bowls: Spoon some of the avocado mojo sauce onto plates or bowls. Top with roasted sweet potatoes, onions, and your choice of protein. Serve warm for a comforting and flavorful meal.

Notes

  • You can customize the protein by using rotisserie chicken or any preferred cooked protein.
  • Including mayo in the sauce adds creaminess but can be omitted for a lighter version.
  • Cutting sweet potatoes into wedges makes them similar to thick fries, a family-friendly shape.
  • Flipping the sweet potatoes and onions halfway through roasting ensures even cooking and prevents burning.
  • The avocado mojo sauce can be made ahead and refrigerated for convenience.
  • Add smoked paprika to the taco seasoning mix for a smoky depth if desired.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: Avocado mojo, sweet potato bowl, roasted sweet potatoes, avocado sauce, healthy dinner, gluten free, chicken meatballs, comfort food, easy dinner

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Find it online: https://flavorsbyhugo.com/avocado-mojo-bowls-with-sweet-potatoes-and-meatballs-recipe/