Avocado Mojo Bowls with Sweet Potato and Chicken
Ingredients
- 1/3 1/3 avocado oil
- half an avocado
- 1/4 1/4 orange juice
- 1 tablespoon 1 tablespoon white vinegar
- 1 garlic clove
- 1/4 1/4 cilantro packed , leaves and stems
- 1/2 teaspoon 1/2 teaspoon kosher salt coarse
- 1/4 1/4 mayo (optional – this will make it creamier)
- 2 sweet potatoes
- 1 red onion
- 2 tablespoons 2 tablespoons avocado oil
- 2 tablespoons 2 tablespoons taco seasoningsmoked paprika + a pinch of if you want
- Amylu chicken meatballsrotisserie chicken protein of choice – I like the or a hot, roasty
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Instructions
- Sweet 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.
- Onions: Peel the onion and cut it into thin wedges. Tuck them onto the baking sheet in and around the sweet potatoes.
- Roast: 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.
- Sauce: 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.)
- Serve: 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!
Source
Original recipe: View Original