Avocado Mojo Bowls with Sweet Potato and Chicken
A delicious bowl filled with roasted sweet potato, chicken, and a zesty avocado mojo sauce.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the avocado mojo sauce:
- 1 ripe avocado, pitted and peeled
- ¼ cup chopped cilantro
- ¼ cup orange juice
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 garlic clove
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper in a large bowl.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
- Meanwhile, toss chicken with remaining olive oil, salt, and pepper in a bowl.
- Heat a skillet over medium heat and cook chicken for 6-8 minutes, or until cooked through.
- While chicken and sweet potatoes cook, make the avocado mojo sauce. Combine all sauce ingredients in a blender or food processor and blend until smooth.
- To assemble bowls, divide roasted sweet potatoes and chicken among 4 bowls. Top with avocado mojo sauce and additional toppings like chopped cilantro, sliced avocado, or your favorite hot sauce.
Notes
For extra flavor, marinate the chicken in the mojo sauce for 30 minutes before cooking.
You can substitute other vegetables like broccoli or cauliflower for the sweet potatoes.
Feel free to add your favorite grains like quinoa or rice for a more filling meal.
You can substitute other vegetables like broccoli or cauliflower for the sweet potatoes.
Feel free to add your favorite grains like quinoa or rice for a more filling meal.