avocado mojo bowls with sweet potato & chicken

Recipe by
barbara lentz
beulah, MI

This is delicious.

yield 2 serving(s)
prep time 10 Min
cook time 35 Min
method Roast

Ingredients For avocado mojo bowls with sweet potato & chicken

  • BOWL
  • 2 lg
    sweet potatoes
  • 1 c
    sliced red onion
  • avocado oil
  • 1 Tbsp
    taco seasoning
  • 1 tsp
    smoked paprika
  • 1 tsp
    salt
  • 1/2 tsp
    white pepper
  • 1/2 tsp
    turmeric
  • rotisserie chicken breast, skinned and shredded
  • AVOCADO MOJO SAUCE
  • 1/3 c
    avocado oil
  • 1 lg
    avocado, peeled, pitted and chopped
  • 1/4 c
    orange juice
  • 1 Tbsp
    white vinegar
  • 2 clove
    garlic
  • 1/4 c
    cilantro, chopped
  • salt and pepper
  • 1/4 c
    mayonnaise
  • alfalfa sprouts, to garnish

How To Make avocado mojo bowls with sweet potato & chicken

  • 1
    Preheat the oven to 425 degrees F. To make the bowl, peel and slice the sweet potatoes into thin wedges. Place the sweet potatoes on a baking sheet. Tuck the red onion around the potato slices.
  • 2
    Drizzle the avocado oil over the potatoes and onions then season with taco seasoning, smoked paprika, salt, white pepper and turmeric. Roast for about 30 minutes, turning halfway through. The last 10 minutes, add the shredded chicken to warm it up.
  • 3
    To make the avocado mojo sauce, place all ingredients in a food processor and process until well incorporated.
  • 4
    Place the sweet potato and onions on a plate, top with the chicken and drizzle with sauce. Top with alfalfa sprouts, for garnish
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