The Avocado Mojo Sweet Potato Bowls are your new obsession-worthy dinner: golden roasted sweet potatoes, caramelized onions, juicy protein, and a gloriously creamy avocado mojo sauce that you’ll want to eat with a spoon. Every bite is a riot of tang, spice, and savory goodness—just what cozy, vibrant weeknights are made for!
Why You’ll Love This Recipe
- The Sauce is Everything: The avocado mojo is creamy, tangy, herby, and completely addicting—you’ll dream about putting it on everything.
- Customizable Protein: Whether you go with zippy rotisserie chicken or tender chicken meatballs, these bowls are easy to adapt for any dietary needs or cravings.
- Naturally Gluten-Free, Veggie-Forward: The sweet potatoes and onions roast up golden and sweet, making this bowl as nourishing as it is satisfying.
- Prep-Friendly and Quick: With easy steps and make-ahead components, you’ll have Avocado Mojo Sweet Potato Bowls on repeat for weeknight dinners and meal prep alike.
Ingredients You’ll Need
Each ingredient in these Avocado Mojo Sweet Potato Bowls has a crucial role: bold flavors, dreamy textures, and those gorgeous, color-packed layers. You probably already have most of what you need, and everything comes together with simple, fresh ingredients!
- Avocado Oil: Gives a neutral, healthy base for both roasting and the sauce. Olive oil makes a fine backup, but avocado oil’s buttery notes fit perfectly here.
- Half an Avocado: This adds that signature creamy “mojo” and an instant upgrade in richness and color.
- Orange Juice: Fresh, bright citrus that makes the sauce pop and balances the earthiness of sweet potatoes.
- White Vinegar: Lifts and brightens the mojo with a gentle tang.
- Garlic: Just one clove for a punch of savoriness—raw, so the flavor stands out!
- Cilantro (leaves and stems): Essential for that herby, almost tropical green sauce flavor.
- Coarse Kosher Salt: Draws all the flavors together and bumps up those savory notes.
- Mayonnaise (optional): If you want your avocado mojo extra creamy and even more luscious, don’t skip it.
- Sweet Potatoes: The star! Peel and cut into chunky wedges or fries—sweet, caramelized, and comforting.
- Red Onion: Roasts up beautifully for a gentle, fragrant sweetness and adds vibrant color.
- Taco Seasoning & Smoked Paprika: A dynamic, earthy spice blend that makes the roasted veggies sing.
- Protein of Choice: Think Amylu chicken meatballs, rotisserie chicken, or your favorite plant-based option—for hearty, customizable bowls.
Variations
One of my favorite things about Avocado Mojo Sweet Potato Bowls? You can make them your own in endless ways. Don’t be afraid to riff—these bowls are naturally adaptable for whatever you have on hand, any flavor inspiration, or dietary need.
- Go Plant-Based: Swap the meatballs or chicken for crispy chickpeas, pan-seared tofu, or tempeh for a totally vegan protein option.
- Ultra-Spicy Mojo: Add a jalapeño or a pinch of crushed red pepper to your sauce for a serious kick.
- Different Veggies: Toss in bell peppers, zucchini, or carrots—this bowl celebrates whatever veggies you have.
- Cheesy Upgrade: Top with crumbled cotija, feta, or a sprinkle of sharp cheddar to bring a salty, creamy counterpoint.
How to Make Avocado Mojo Sweet Potato Bowls
Step 1: Prep and Season the Vegetables
Preheat your oven to a toasty 425°F. Peel the sweet potatoes and cut them into thick wedges (think: chunky steak fries—their crispy, caramelized edges are absolutely irresistible). Arrange them on a large sheet pan and toss with avocado oil and taco seasoning. Slice your red onion into slim wedges, and tuck those pieces around the sweet potatoes. Everything should be well-coated in oil and seasoning for maximum flavor!
Step 2: Roast to Golden Perfection
Slide the whole pan into the oven and let the veggies roast for about 35 minutes total. At the 20-minute mark, give everything a gentle flip, and—if you’re using pre-cooked chicken meatballs—add them to the tray now so they can soak up those last 15 minutes of heat and flavor. Your house will smell incredible and slightly sweet from the roasting onions!
Step 3: Blend Up the Avocado Mojo Sauce
While the sweet potatoes work their magic in the oven, grab your blender or mini food processor. Toss in avocado oil, half an avocado, orange juice, white vinegar, garlic, cilantro, salt, and mayo if you’re using it. Blend until luscious and creamy, then taste and adjust salt, acidity, or garlic to suit your palate. (Warning: do not blame me if you find yourself eating spoonfuls straight from the blender!)
Step 4: Build Your Bowls
Spoon a generous pool of avocado mojo sauce into each shallow bowl or plate. Pile on the roasted sweet potatoes, onions, and your chosen protein. Top with even more sauce for dipping, swirling, and savoring every saucy, satisfying bite. It’s comfort food magic—no utensils required if you’re among friends!
Pro Tips for Making Avocado Mojo Sweet Potato Bowls
- Wedge-Style Magic: Cutting your sweet potatoes into big wedges (rather than cubes) maximizes the contrast between those crispy, caramelized edges and tender insides.
- Cilantro: Use the Stems! Don’t toss the cilantro stems—they’re loaded with flavor and blend smoothly into the sauce.
- Protein Timing: If you go for pre-cooked meatballs, only add them for the last 15 minutes so they warm up without drying out.
- Mojo Consistency: If your sauce feels too thick, whisk in an extra splash of orange juice or avocado oil for your perfect drizzle-able texture.
How to Serve Avocado Mojo Sweet Potato Bowls
Garnishes
Fresh, colorful garnishes make these bowls pop! Sprinkle with extra chopped cilantro, sliced green onions, a few strokes of lime zest, or crumbled queso fresco. Toasted pepitas or thinly sliced radish add a perfect crunch and visual excitement.
Side Dishes
If you want an even more abundant meal, pair your Avocado Mojo Sweet Potato Bowls with fluffy cilantro-lime rice, a scoop of herby black beans, or a vibrant crunchy slaw. Warm tortillas or tortilla chips on the side never, ever go unappreciated either!
Creative Ways to Present
For a dinner party, try serving these bowls “DIY-style,” with all the roasted veg, protein, and sauce served in separate bowls so everyone can build their own masterpiece. Want instant crowd appeal? Serve on a big platter, avocado mojo pooled on the bottom, and sweet potatoes beautifully fanned across the top—restaurant vibes at home!
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted sweet potatoes, onions, and protein in airtight containers in the refrigerator for up to 4 days. The mojo sauce is best enjoyed fresh, but it holds up beautifully for 2–3 days—just give it a quick stir before serving again.
Freezing
You can freeze the roasted sweet potatoes and protein separately for up to 2 months. For the avocado mojo, freezing isn’t recommended—its vibrant color and creamy texture really shine when fresh.
Reheating
Reheat sweet potatoes, onions, and protein on a sheet pan in a 375°F oven until hot and crispy again (about 10 minutes). The sauce can be used straight from the fridge or let it come to room temp for the best flavor and silkiness.
FAQs
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Can I make Avocado Mojo Sweet Potato Bowls vegan?
Absolutely! Simply use your favorite plant-based protein (like baked tofu or roasted chickpeas), and be sure to choose a mayo or leave it out that’s egg-free. These bowls are super easy to adapt and just as delicious without animal products.
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What’s the best way to meal prep Avocado Mojo Sweet Potato Bowls?
Roast the sweet potatoes, onions, and prep your protein ahead of time. Keep everything in separate containers, and blend your avocado mojo sauce just before serving for the freshest flavor—then simply assemble for easy grab-and-go meals all week!
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Can I use store bought mojo sauce instead?
While store-bought mojo sauces can work in a pinch, the homemade avocado mojo here is truly the magic of these bowls—the creamy, citrusy, herb-packed flavor is so easy to blend up and totally worth it!
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How can I make Avocado Mojo Sweet Potato Bowls spicier?
For a fiery kick, blend a little fresh jalapeño or serrano chile into your sauce, or add extra smoked paprika and chili flakes to the roasted veggies—heat lovers will be in heaven!
Final Thoughts
If you’re looking for a punchy, color-packed meal that brings as much joy as flavor, Avocado Mojo Sweet Potato Bowls are your answer. They’re cheerful, wholesome, and endlessly satisfying—give them a try, and I have a hunch they’ll quickly become a favorite at your table too!
Print
Avocado Mojo Sweet Potato Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Avocado Mojo Bowls with roasted sweet potatoes, savory onions, and a creamy avocado mojo sauce, creating a comforting and flavorful meal.
Ingredients
Avocado Mojo Sauce:
- 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)
The Stuff for the Bowls:
- 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
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!
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
