Introduction

Avocado Mojo Bowls with Sweet Potato are a vibrant, flavorful meal perfect for any day of the week. Roasted sweet potatoes and onions pair beautifully with a zesty avocado mojo sauce, creating a comforting and nourishing dish you’ll want to make again and again.

A white bowl holds the dish with a base layer of pale green sauce spread thinly along the bottom. On top, there are several browned meatballs with a slightly crispy texture, arranged closely together on one side. Next to the meatballs, there are thin, roasted orange carrot slices with charred edges and some caramelized thin onion slices, giving a mix of brown and golden colors. Near the back, fresh green herb leaves add a touch of color and freshness. A gold fork is placed diagonally, piercing one meatball. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (such as Amylu chicken meatballs or rotisserie chicken)

Instructions

Step 1: Preheat your 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.
Step 2: Toss the sweet potato wedges with 2 tablespoons of avocado oil and the taco seasoning (plus smoked paprika if using) until evenly coated.
Step 3: Peel and cut the red onion into thin wedges, then tuck them among the sweet potatoes on the baking sheet.
Step 4: Bake the sweet potatoes and onions for 20 minutes. After 20 minutes, flip the pieces to ensure even roasting.
Step 5: If using pre-cooked meatballs or prepared protein, add them to the baking sheet now so they can warm through in the last 15 minutes of baking. Continue roasting everything for an additional 15 minutes.
Step 6: While the vegetables roast, prepare the avocado mojo sauce. In a blender or food processor, combine avocado, avocado oil, orange juice, white vinegar, garlic, cilantro, kosher salt, and mayo if using. Blend until smooth. Taste and adjust seasoning as needed.
Step 7: To serve, spoon some avocado mojo sauce onto a plate or bowl. Top with the roasted sweet potatoes, onions, and your chosen protein. Enjoy this comforting bowl packed with flavor and texture.

Tips & Variations

For a vegan version, skip the mayo or substitute with a plant-based alternative, and use a vegan protein like roasted chickpeas or tofu.
Add a squeeze of fresh lime juice to the avocado mojo for an extra bright flavor.
Try adding some sliced jalapeños or a dash of hot sauce if you prefer more heat.
Sweet potato wedges can be swapped with butternut squash or carrots for a different twist.

Storage

Store any leftover roasted sweet potatoes, onions, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in a preheated oven or toaster oven to maintain their crispness. Warm the sauce gently at room temperature or briefly in the microwave, stirring well before serving.

How to Serve

The dish has three main layers arranged on a white bowl with a light brown rim placed on a white marbled surface. The bottom layer is a creamy green sauce with a smooth texture, spread slightly unevenly. On top of the sauce, there are several browned meatballs placed close together, each with a crispy, golden-brown surface and a slightly shiny glaze. Next to the meatballs are thick, deep orange sweet potato wedges with a crispy, spiced coating and a few caramelized, translucent onion slices scattered on and around them. A small bunch of fresh, vibrant green cilantro leaves sits near the meatballs, adding a pop of color and freshness to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado mojo sauce ahead of time?

Yes, the sauce can be made up to a day in advance. Keep it refrigerated in an airtight container. Give it a good stir before serving to recombine any separated ingredients.

What protein works best in these bowls?

This recipe is versatile—chicken meatballs, rotisserie chicken, grilled shrimp, or even beans make great protein options. Choose whatever fits your taste and dietary preference.