Avocado Mojo Bowls with Sweet Potato and Chicken are a delightful combination of nutritious ingredients packed with flavor. This dish balances the creamy richness of avocado with tangy mojo sauce, tender chicken, and hearty sweet potatoes, offering a satisfying and wholesome meal.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and diced
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil
For the Mojo Sauce:
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 2 garlic cloves, minced
- 1/2 teaspoon cumin powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/3 cup olive oil
Instructions:
- Prepare the Chicken:
- Preheat the oven to 400°F (200°C).
- Rub the chicken breasts with olive oil, salt, and pepper.
- Place them on a baking sheet and roast for 20-25 minutes until cooked through. Let them rest for 5 minutes, then slice or shred.
- Roast the Sweet Potatoes:
- Toss the diced sweet potatoes with olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly browned.
- Make the Mojo Sauce:
- In a bowl, whisk together the orange juice, lime juice, lime zest, minced garlic, cumin powder, dried oregano, red pepper flakes, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until well combined. Adjust seasoning to taste.
- Assemble the Bowls:
- Halve and pit the avocados. Scoop the flesh into a bowl and mash with a fork. Season with salt, pepper, and lime juice to taste.
- Divide the mashed avocado among serving bowls.
- Arrange the roasted sweet potatoes, sliced/shredded chicken, cherry tomatoes, chopped cilantro, and green onions on top of the avocado.
- Drizzle the mojo sauce generously over the bowls.
- Garnish with additional cilantro and green onions if desired.
- Serve:
- Serve the Avocado Mojo Bowls immediately, allowing everyone to mix the ingredients together before enjoying.
Tips:
- Make-Ahead: You can roast the sweet potatoes and cook the chicken in advance. Store them separately in the refrigerator and assemble the bowls just before serving.
- Variations: Substitute chicken with grilled tofu or shrimp for a vegetarian option. You can also add black beans or corn for extra texture and flavor.
- Storage: Store any leftover components separately in the refrigerator for up to 3 days. Assemble fresh bowls as needed.
Enjoy this flavorful and nutritious Avocado Mojo Bowls with Sweet Potato and Chicken recipe!