Avocado Mojo Bowls with Sweet Potato and Chicken

There’s something incredibly satisfying about a bowl full of color, texture, and bold flavors. These Avocado Mojo Bowls with Sweet Potato and Chicken are a beautiful harmony of roasted sweetness, juicy savoriness, and creamy zest. The moment that garlicky green mojo sauce hits the warm roasted veggies and tender chicken, the aroma alone will pull you in. It’s one of those meals that feels like a hug in a bowl, packed with freshness and comfort in every bite.

Behind the Recipe

This bowl came together on one of those busy weeknights when I wanted something nourishing yet quick. I had a couple of sweet potatoes on the counter, a handful of herbs wilting in the fridge, and a ripe avocado begging to be used. With a little creativity and a craving for something saucy, these mojo bowls were born. What started as a clean-out-the-fridge meal turned into a weekly favorite I now crave on repeat.

Recipe Origin or Trivia

The term “mojo” comes from the Canary Islands, where the sauce traditionally includes garlic, olive oil, citrus, and herbs or peppers. The green version, or mojo verde, is often used to brighten up seafood or potatoes. In this recipe, that herby punch gets a creamy twist thanks to avocado, making it even more luxurious and perfect for spooning over a hearty bowl of roasted ingredients. While this dish is not traditionally Latin or Spanish, it draws inspiration from those bold, zesty sauces that bring life to simple ingredients.

Why You’ll Love Avocado Mojo Bowls with Sweet Potato and Chicken

This bowl is more than just pretty to look at. Here’s why it deserves a spot in your weekly rotation:

Versatile: You can swap the protein or veggies based on what you have and it’ll still taste amazing.

Budget-Friendly: A few pantry staples and affordable veggies come together to make a restaurant-worthy dish.

Quick and Easy: Most of the work is done on a sheet pan and in the blender. Dinner is ready in under an hour.

Customizable: Adjust the heat, change the herbs, or use up leftovers — it all works.

Crowd-Pleasing: Whether it’s dinner for two or a casual gathering, these bowls always get compliments.

Make-Ahead Friendly: Roast the veggies and prep the sauce ahead, then just reheat and assemble.

Great for Leftovers: Everything stores well and tastes even better the next day.

Chef’s Pro Tips for Perfect Results

Getting this recipe just right comes down to a few smart moves:

• Roast at high heat: This gives you those caramelized edges on sweet potatoes and onions.
• Use ripe avocado: For the creamiest mojo, soft but not mushy avocados are key.
• Don’t skimp on garlic and lime: These are the backbone of flavor in the sauce.
• Warm up the sauce slightly: Just a few seconds in the microwave before serving helps it blend better with hot ingredients.
• Garnish right before serving: A sprinkle of fresh herbs adds visual pop and flavor.

Kitchen Tools You’ll Need

All you need are a few kitchen basics to bring this bowl to life:

Baking Sheet: For roasting sweet potatoes and onions to caramelized perfection.

Blender or Food Processor: To whip up that dreamy avocado mojo sauce.

Mixing Bowls: For tossing the veggies and seasoning the chicken.

Chef’s Knife: Essential for chopping sweet potatoes, onions, and herbs.

Measuring Spoons and Cups: To keep your seasoning ratios just right.

Ingredients in Avocado Mojo Bowls with Sweet Potato and Chicken

This bowl is all about layering flavor. Every ingredient plays its part and blends into something more delicious together.

1. Sweet Potatoes: 2 medium, peeled and cubed — add natural sweetness and roast beautifully.
2. Ground Chicken: 1 pound — lean and protein-packed, it soaks up seasoning well.
3. Red Onion: 1 large, sliced into wedges — adds mild sweetness and a bit of crunch.
4. Garlic Cloves: 3 cloves, minced — key flavor base for the sauce.
5. Avocado: 1 large, ripe — creamy, dreamy, and essential for the mojo.
6. Lime Juice: from 2 limes — brightens and balances the richness.
7. Fresh Cilantro: ½ cup, chopped — herbal freshness that ties everything together.
8. Olive Oil: 3 tablespoons — helps with roasting and sauce creaminess.
9. Ground Cumin: 1 teaspoon — adds warmth and depth.
10. Salt and Black Pepper: to taste — bring all the flavors to life.

Ingredient Substitutions

Feel free to swap things out based on what you have.

Ground Chicken: Ground turkey or lentils.

Sweet Potatoes: Butternut squash or carrots.

Red Onion: Yellow onion or shallots.

Avocado: Greek yogurt for a tangier, lighter mojo.

Cilantro: Parsley or basil if you’re not a cilantro fan.

Ingredient Spotlight

Avocado: This green beauty makes the mojo sauce silky and rich without needing dairy or mayo.

Sweet Potatoes: Roasting brings out their natural sweetness, which pairs so well with the zesty sauce.

Instructions for Making Avocado Mojo Bowls with Sweet Potato and Chicken

Let’s dive into the steps to build this comforting, vibrant bowl.

1. Preheat Your Equipment:
   Set your oven to 425°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, toss the sweet potatoes and onion wedges with 1 tablespoon of olive oil, cumin, salt, and pepper. Set aside. In another bowl, season the ground chicken with salt and pepper and form into small meatballs.
3. Prepare Your Cooking Vessel:
   Arrange the sweet potatoes and onions on one side of the baking sheet. Place the chicken meatballs on the other side.
4. Assemble the Dish:
   Roast everything in the oven for about 25 minutes, flipping halfway, until sweet potatoes are golden and meatballs are cooked through.
5. Cook to Perfection:
   While everything roasts, blend the avocado, garlic, lime juice, cilantro, remaining olive oil, and a pinch of salt in a blender until smooth.
6. Finishing Touches:
   Drizzle the creamy avocado mojo sauce generously over the roasted sweet potatoes, onions, and meatballs.
7. Serve and Enjoy:
   Divide into bowls, garnish with extra cilantro or lime wedges, and dig in while it’s warm.

Texture & Flavor Secrets

This dish is all about contrasts. The sweet potatoes are soft and caramelized, the chicken meatballs are tender with a light crisp on the outside, and the red onions add a gentle crunch. The creamy avocado mojo wraps everything in tangy richness, with bursts of garlic and citrus to keep it exciting.

Cooking Tips & Tricks

Let’s make sure everything turns out just right:

• Toss the veggies evenly in oil to help them caramelize, not steam.
• Chill the mojo sauce if making ahead, then let it sit at room temp before serving.
• Don’t overcrowd the pan — give everything room to roast.

What to Avoid

Here’s what to steer clear of:

• Skipping the flip: Not flipping halfway through roasting means uneven browning.
• Underseasoning: The chicken and sauce both need a good hit of salt to sing.
• Overcooking the avocado sauce: Heat can dull the bright green color and flavor.

Nutrition Facts

Servings: 4
Calories per serving: 410
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can roast the vegetables and cook the chicken ahead of time, storing them in airtight containers for up to 3 days. The mojo sauce can be made a day in advance and kept chilled. Reheat components gently and drizzle fresh lime juice over leftovers to revive the flavors.

How to Serve Avocado Mojo Bowls with Sweet Potato and Chicken

These bowls are satisfying on their own, but you can serve them with:

• Warm quinoa or brown rice for extra fiber
• A side of leafy greens tossed with lime vinaigrette
• Corn tortillas or chips for scooping

Creative Leftover Transformations

Got extra? Here’s how to make it exciting again:

• Wrap everything into a burrito
• Toss with greens for a power-packed salad
• Add eggs and turn it into a breakfast hash

Additional Tips

Want to take things up a notch?

• Add a pinch of chili flakes to the mojo for heat
• A little crumbled feta or cotija cheese goes great on top
• Squeeze fresh lime over the bowl just before serving for brightness

Make It a Showstopper

To wow your guests, serve the bowls in rustic ceramic dishware with a swirl of avocado mojo right on top. Sprinkle chopped herbs and maybe a few toasted seeds for texture and color contrast.

Variations to Try

• Spicy Mojo: Add jalapeño or chili powder to the sauce.
• Vegan Version: Swap chicken for roasted chickpeas or tofu cubes.
• Grain Bowl Style: Layer over quinoa or couscous.
• Mediterranean Twist: Use parsley and lemon instead of cilantro and lime.
• Crunch Boost: Top with roasted pepitas or crispy onions.

FAQ’s

Q1: Can I make the avocado mojo sauce ahead of time?
A1: Yes, it can be made a day in advance and stored in the fridge, just give it a stir before using.

Q2: What can I use instead of ground chicken?
A2: Ground turkey or plant-based meat substitutes work well.

Q3: Will the sauce turn brown?
A3: Slightly, over time. Add extra lime juice to slow oxidation.

Q4: Can I roast the ingredients in an air fryer?
A4: Yes, just reduce the time and check often to avoid overcooking.

Q5: Is this recipe gluten free?
A5: Yes, it’s naturally gluten free with no adjustments needed.

Q6: Can I freeze the leftovers?
A6: The roasted veggies and chicken freeze well, but the sauce is best fresh.

Q7: How spicy is the mojo sauce?
A7: Not spicy at all unless you add chili or jalapeño.

Q8: What herbs work if I don’t like cilantro?
A8: Try parsley, basil, or even mint for a different vibe.

Q9: How can I bulk this up for a heartier meal?
A9: Add a scoop of grains or beans to make it more filling.

Q10: Can I double the recipe?
A10: Absolutely, just use two sheet pans to avoid crowding.

Conclusion

These Avocado Mojo Bowls with Sweet Potato and Chicken are fresh, hearty, and full of feel-good flavors. It’s a recipe that looks beautiful, tastes amazing, and leaves you satisfied without feeling heavy. Trust me, you’re going to love this. So grab that ripe avocado and start roasting — dinner’s about to get exciting.

Print