These Avocado Mojo Sweet Potato Bowls make for a speedy and delightful meal that you can have on the table in about 35 minutes. Roasted sweet potato wedges spiced with taco seasoning are served on top of a homemade herby avocado mojo sauce. The chicken meatballs are my choice of protein for this dish. Sometimes, I’ll swap them out for chili-butter roast chicken. And if you want to make it vegan, substitute crispy fried tofu for chicken and opt for vegan mayo in the avocado mojo sauce.
The avocado mojo sauce is the star here and a great recipe to keep up your sleeve. It can be drizzled on vegetables and salads. And it’s perfect as a dip! This sauce is bursting with flavor from citrus, garlic, and fresh cilantro. It’s punchy, bright, and super simple to make while your sweet potatoes roast in the oven.
To make the Avocado Mojo Sweet Potato Bowls, you will need the following ingredients:
Preheat the oven to 425 °F.
Place the sweet potato wedges and red onion wedges on a large baking sheet and toss with 2 tablespoons avocado oil and 2 tablespoons taco seasoning until well coated. Arrange the sweet potato wedges in a single layer.
Roast for 20 minutes. Then remove from the oven, flip the sweet potatoes, and add the meatballs. Return the baking sheet to the oven and roast for another 5-10 minutes.
While the sweet potatoes and onions are roasting, make the avocado mojo sauce. To a mini food processor, add ⅓ cup avocado oil, half an avocado, ¼ cup orange juice, 1 tablespoon white vinegar, 1 clove garlic, ¼ cup packed cilantro, leaves and stems, ½ teaspoon coarse kosher salt, and ¼ cup mayo.
Blend until creamy and smooth.
Pour some avocado mojo sauce into a serving bowl. Pile the meatballs, sweet potatoes, and onions on top and sprinkle with fresh cilantro. Serve and enjoy!
These easy Avocado Mojo Sweet Potato Bowls are bursting with flavor and perfect for a quick weeknight dinner. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
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