Hey y’all! If you’re craving a delicious, colorful, and vibrant meal that’s bursting with fresh flavors, these Avocado Mojo Bowls with Sweet Potato and Chicken are your ticket to dinnertime bliss. Juicy chicken, roasted sweet potatoes, creamy avocado, and a zesty mojo sauce come together for a meal that’s as healthy as it is satisfying—perfect for weeknight dinners, meal prep, or impressing your friends at lunch. Let’s get cooking!
Why You'll Love This
- Packed with wholesome ingredients and bold, tangy flavors that please every palate.
- Naturally gluten-free, with plenty of veggies, lean protein, and healthy fats.
- Customizable for meal prep, quick weeknight dinners, or potluck meals.
- Bright avocado mojo sauce takes the flavor to the next level.
- Super easy to adapt for various dietary preferences.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- 2 medium sweet potatoes, peeled and diced into ½" cubes
- 2 ripe avocados, sliced
- 1 ½ tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- Lime wedges, for serving
- For the Mojo Sauce:
- ⅓ cup fresh orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground cumin
- Pinch of salt
Directions
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon salt, and black pepper.
- Spread in a single layer on the baking sheet and roast for 25-30 minutes, tossing halfway, until golden and caramelized.
Step 2: Cook the Chicken
- While the sweet potatoes roast, rub chicken breasts with ½ tablespoon olive oil, cumin, garlic powder, and ¼ teaspoon salt.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until juices run clear and internal temperature hits 165°F (74°C).
- Transfer to a cutting board and let rest for 5 minutes. Slice thinly.
Step 3: Make the Avocado Mojo Sauce
- In a small bowl, whisk together orange juice, lime juice, olive oil, minced garlic, red pepper flakes, cumin, and a pinch of salt. Taste and adjust seasoning as needed.
Step 4: Assemble the Bowls
- Divide roasted sweet potatoes between 4 bowls. Top evenly with sliced chicken, avocado, cherry tomatoes, red onion, and fresh cilantro.
- Drizzle generously with the mojo sauce and add lime wedges on the side. Enjoy immediately!
Notes
- Ensure chicken breasts are evenly thick for even cooking—pound as needed before seasoning.
- If prepping ahead, store sauce separately and drizzle just before serving for fresh flavor.
- To speed things up, microwave sweet potatoes for 3-4 minutes before roasting.
Variations
- Vegetarian: Swap chicken for grilled portobello mushrooms or chickpeas.
- Low-Carb: Use roasted cauliflower or zucchini instead of sweet potatoes.
- Spicy: Add sliced jalapeños or a dash of hot sauce to the mojo.
Required Equipment
- Cutting board & knife
- Baking sheet
- Parchment paper
- Skillet or grill pan
- Mixing bowls
- Whisk
Storage Instructions
- Store components separately in airtight containers in the refrigerator for up to 3 days.
- To reheat, microwave chicken and sweet potatoes until warmed through. Add avocado and sauce just before serving for best texture.
- Not freezer-friendly due to avocado.
Serving Recommendations & Pairings
- Serve bowls with a side of black beans, fluffy quinoa, or a crisp green salad.
- Pairs beautifully with a sparkling lime beverage or light white wine.
- Add extra lime wedges and fresh cilantro for even more flavor at the table.
Pro Tips
- Let chicken rest after cooking for juicy, tender slices.
- Use ripe avocados for the creamiest texture in every bite.
- Double the mojo sauce—it’s great on salads or as a dip!
FAQ
- Can I make Avocado Mojo Bowls with Sweet Potato and Chicken ahead of time?
- Absolutely—store the components separately and assemble the bowls just before serving for the freshest flavor and texture.
- Is this recipe gluten-free?
- Yes, all the ingredients listed are naturally gluten-free.
- What else can I use instead of chicken?
- Try grilled shrimp, tofu, or even seared steak for delicious alternatives.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 large ripe avocados, sliced
- 2 cups cooked brown rice or quinoa
- ⅓ cup fresh cilantro, chopped
- For the Mojo Sauce:
- ¼ cup fresh lime juice
- 2 tablespoons orange juice
- 2 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup olive oil
Instructions
-
1Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
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2While the sweet potatoes roast, season chicken breasts with cumin, smoked paprika, salt, and pepper. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side or until cooked through. Let rest, then slice.
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3Prepare the mojo sauce: In a small bowl, whisk together lime juice, orange juice, minced garlic, crushed red pepper flakes, and ¼ cup olive oil until well combined.
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4To assemble bowls, divide cooked brown rice or quinoa between 4 bowls. Top each with roasted sweet potatoes, sliced chicken, avocado slices, and fresh cilantro.
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5Drizzle mojo sauce over each bowl just before serving. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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