Avocado Mojo Bowls with Sweet Potato
We are living our best bowl life this week. Seasoned sweet potato wedges and chicken meatballs or rotisserie chicken all piled onto a plate with a little puddle of punchy green avocado mojo sauce. Yes, wow, repeat.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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 if you want
- protein of choice – I like the Amylu chicken meatballs or a hot, roasty rotisserie chicken
Steps
Potatoes: Preheat the oven to 425 degrees. Peel and cut the sweet potatoes – I like to cut them into wedges because they feel like thick, happy fries and my family loves them, but any shape will work. Place on a large baking sheet and toss with the oil and taco seasoning until coated.
Peel the onion and cut it into thin wedges. Tuck them onto the baking sheet in and around the sweet potatoes.
Transfer the whole pan to the oven and bake for a total of 35 minutes. I usually take them out at 20 minutes to flip the pieces and add my meatballs. *If using store bought pre-cooked meatballs, you can just scoot everything over and add your meatballs so they get those last 15 minutes of bake time.
While the sweet potatoes are roasting, blend up the sauce ingredients – I use my Ninja mini chopper (affiliate link). Taste, adjust, and set aside. (Or at least try. It’s so good.)
Pour some sauce on a plate or bowl. Pile it up with meatballs, sweet potatoes, and onions. Total comfort food with saucy dipping built right in!
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