Name: Avocado Mojo Bowls with Sweet Potato and Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Latin American
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

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!

Avocado Mojo Bowls with Sweet Potato and Chicken

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.