Avocado Mojo Bowls with Roast Sweet Potatoes and Chicken Recipe
Introduction
Avocado Mojo Bowls are a vibrant and nourishing meal perfect for any time of day. Combining roasted sweet potatoes, tender chicken, creamy avocado, and fresh herbs, these bowls are both satisfying and packed with flavor.
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 2 chicken breasts
- 1 ripe avocado, sliced
- 1/4 cup fresh herbs (such as cilantro, parsley, or basil), chopped
- Olive oil for roasting and cooking
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized, turning halfway through.
- Step 2: While the potatoes roast, heat a drizzle of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side or until fully cooked through and juices run clear. Let the chicken rest for a few minutes before slicing.
- Step 3: To assemble the bowls, divide the roasted sweet potatoes and sliced chicken between serving bowls. Top each bowl with sliced avocado and a generous sprinkle of fresh herbs. Serve immediately.
Tips & Variations
- Swap chicken for grilled shrimp or tofu to make a different protein option.
- Add a squeeze of fresh lime juice for extra brightness and zing.
- Include a dollop of Greek yogurt or a drizzle of your favorite dressing for creaminess.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted sweet potatoes and chicken gently in the microwave or oven. Avocado is best added fresh, as it may brown quickly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the ingredients ahead of time?
Yes, you can roast the sweet potatoes and cook the chicken a day ahead. Store them separately in the fridge and assemble the bowls just before serving to keep everything fresh.
What herbs work best in this recipe?
Fresh herbs like cilantro, parsley, or basil complement the flavors well, but feel free to use any herbs you prefer or have on hand.
PrintAvocado Mojo Bowls with Roast Sweet Potatoes and Chicken Recipe
Avocado Mojo Bowls are a vibrant and nutritious meal featuring roasted sweet potatoes, tender cooked chicken, creamy avocado, and fresh herbs. This wholesome dish combines roasted and stovetop cooking methods to create a perfect balance of flavors and textures, ideal for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Proteins
- 2 boneless, skinless chicken breasts (about 1 lb)
Vegetables and Fruits
- 2 medium sweet potatoes, peeled and cubed
- 1 large ripe avocado, sliced
- Fresh herbs (such as cilantro or parsley), chopped, about 1/4 cup
Others
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Optional: a squeeze of lime juice for the avocado
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- Cook Chicken: While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes per side until cooked through and juices run clear. Remove from heat and let rest before slicing.
- Assemble Mojo Bowls: In serving bowls, layer the roasted sweet potatoes and sliced chicken. Arrange avocado slices on top and sprinkle with chopped fresh herbs. Optionally, finish with a squeeze of lime juice for added brightness.
Notes
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- For extra flavor, marinate chicken with garlic, cumin, and paprika before cooking.
- Leftover sweet potatoes and chicken can be stored in the refrigerator for up to 3 days.
- Adding a drizzle of a tangy dressing or mojo sauce enhances the flavors further.
Keywords: Avocado bowl, roasted sweet potatoes, chicken bowl, healthy lunch, gluten free meal
