Avocado Mojo Bowls with Sweet Potato and Chicken
These Avocado Mojo Bowls with Sweet Potato and Chicken are fresh, hearty, and packed with bold citrus-garlic flavor. Juicy chicken, caramelized sweet potatoes, creamy avocado, and a zesty mojo sauce come together in a balanced bowl that’s perfect for meal prep, easy dinners, or nourishing lunches.
Ingredients
- For the Bowls
- 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 2 medium sweet potatoes cubed (peeled optional)
- 2 ripe avocados sliced just before serving
- 2 cups cooked rice quinoa, or cauliflower rice
- For the Mojo Sauce
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 3 cloves garlic minced
- 1/4 cup olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- Red pepper flakes to taste (optional)
- 2 tbsp fresh cilantro chopped
- For Roasting & Cooking
- Olive oil
- Salt and black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Spread in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- While sweet potatoes roast, season chicken with salt, pepper, and cumin.
- Heat a skillet over medium heat with olive oil.
- Cook chicken for 5–7 minutes, stirring occasionally, until cooked through and lightly golden.
- In a bowl, whisk together all mojo sauce ingredients until well combined.
- Let chicken rest for 5 minutes.
- Assemble bowls with grains, sweet potatoes, chicken, and avocado.
- Drizzle generously with mojo sauce and garnish with extra cilantro if desired.
Notes
- Spread sweet potatoes out well to ensure browning instead of steaming.
- Add avocado just before serving to prevent browning.
- Extra mojo sauce keeps chicken juicy when reheating.