Name: Avocado Mojo Bowls with Sweet Potato and Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 tablespoons olive oil, divided; 1 teaspoon smoked paprika; 1 teaspoon cumin; Salt and pepper to taste; 2 boneless skinless chicken breasts; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 avocado, diced; 2 cups cooked brown rice or quinoa; ½ cup fresh cilantro, chopped; ¼ cup sliced green onions; ½ cup crumbled feta cheese (optional); Lime wedges for serving; ¼ cup olive oil; 2 tablespoons fresh lime juice; 2 tablespoons orange juice; 2 cloves garlic, minced; ¼ cup fresh cilantro, chopped; ½ teaspoon cumin; Salt and pepper to taste

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If you’re ready for a burst of flavor and vibrant color in your kitchen, these Avocado Mojo Bowls with Sweet Potato and Chicken will absolutely deliver. Picture hearty roasted sweet potatoes, juicy chicken, creamy avocado, and zesty citrus mojo sauce—all artfully layered over a bowl of tender brown rice or quinoa. Every bite is like a little celebration of freshness, spice, and comfort, making this dish a weeknight staple and a real showstopper for gatherings alike. The Avocado Mojo Bowls with Sweet Potato and Chicken are truly a meal that never fails to impress, satisfy, and nourish.

Avocado Mojo Bowls with Sweet Potato and Chicken Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Avocado Mojo Bowls with Sweet Potato and Chicken is picked for a reason: to build layers of taste, texture, and eye-catching color. From sweet potatoes that caramelize in the oven to the garlicky, citrus-splashed mojo—a little bit of everything goes a long way to make these bowls something special.

Sweet potatoes: The backbone of this bowl, roasted until perfectly tender for a natural sweetness and beautiful orange glow.
Olive oil: Used for roasting and the mojo sauce, it adds silkiness and helps marry all the flavors together.
Smoked paprika: Lends a subtle smokiness and depth that pairs especially well with the sweetness of the potato.
Cumin: Used in both the potatoes and mojo, cumin ties everything together with earthiness and a hint of warmth.
Salt and pepper: Essential seasoning to bring all the flavors forward—don’t skip or skimp!
Chicken breasts: Marinated with spices, cooked until golden and juicy, these add substantial protein and heartiness.
Garlic powder: Boosts the chicken with a deep, savory flavor without overpowering the dish.
Chili powder: Adds a gentle kick and lovely color to the chicken.
Avocado: For creaminess and that luscious green punch—the ultimate finishing touch.
Brown rice or quinoa: The wholesome base; pick whichever you like or have on hand.
Fresh cilantro: Scattered throughout and in the mojo, cilantro brightens every spoonful.
Green onions: For a crisp, peppery crunch and pop of green.
Feta cheese (optional): Adds tangy creaminess that’s especially good if you love a little extra richness.
Lime wedges: For squeezing just before eating—don’t underestimate the impact of a fresh hit of citrus!
Mojo sauce ingredients (olive oil, lime juice, orange juice, garlic, cilantro, cumin, salt, pepper): This electrifying sauce is the crown jewel, tying all elements together with its bright, herby zing.

How to Make Avocado Mojo Bowls with Sweet Potato and Chicken

Step 1: Roast the Sweet Potatoes

Begin by preheating your oven to 400°F (200°C). Toss the peeled and diced sweet potatoes with half the olive oil, smoked paprika, cumin, salt, and pepper until each piece is gorgeously coated. Arrange them on a baking sheet in a single layer—this ensures they roast and caramelize instead of steaming. Pop them in the oven for 20 to 25 minutes, giving them a gentle toss halfway through for even browning. The result will be tender, flavorful bites with crisped edges you’ll want to eat right off the pan.

Step 2: Cook the Chicken

While the sweet potatoes are roasting, season your chicken breasts with garlic powder, chili powder, salt, and pepper, ensuring both sides are nicely covered in this savory, mildly spicy rub. Heat up the remaining olive oil in a skillet over medium heat. Add the chicken and cook for about 5–6 minutes per side until golden and cooked through. Let the chicken rest for five minutes before slicing—resting keeps every slice juicy and just right for topping your bowls.

Step 3: Whisk Up the Mojo Sauce

In a small bowl, combine olive oil, fresh lime juice, orange juice, minced garlic, chopped cilantro, cumin, and a pinch of salt and pepper. Whisk until it’s all emulsified and fragrant. This mojo sauce is the heart of the Avocado Mojo Bowls with Sweet Potato and Chicken, so don’t be shy about sampling with a spoon to make sure the citrus-salt-herb balance is exactly to your liking.

Step 4: Assemble the Bowls

Set out four bowls and divide your cooked brown rice or quinoa as the hearty, nourishing base. Top each pile with a generous spoonful of the caramelized sweet potatoes, then lay on slices of juicy chicken. Scatter over the diced avocado, chopped cilantro, sliced green onions, and feta if you’re using it. Finally, drizzle with a generous helping of mojo sauce and tuck in a lime wedge for that last juicy touch. At this moment, your Avocado Mojo Bowls with Sweet Potato and Chicken are ready to impress.

How to Serve Avocado Mojo Bowls with Sweet Potato and Chicken

Garnishes

When it comes to garnishes, the little things make a big difference! For Avocado Mojo Bowls with Sweet Potato and Chicken, I love a flourish of extra cilantro for punch, a dusting of feta for that salty tang, and an extra scattering of green onions. A wedge of lime on the side not only looks fresh, but lets each person dial in their preferred brightness. Don’t hold back—pile on the toppings for bowls bursting with flavor and color!

Side Dishes

The bowls themselves are hearty and satisfying, but if you’re in the mood for a true feast, serve them with a side of black beans or a simple tomato and cucumber salad. Warm, buttered corn tortillas are also fabulous to help scoop up every last bit. Even a handful of crunchy tortilla chips adds a casual, celebratory vibe to the meal.

Creative Ways to Present

For gatherings, try serving the elements family-style—set out platters of chicken, roasted sweet potatoes, fluffy rice, and all the toppings so everyone can build their own Avocado Mojo Bowls with Sweet Potato and Chicken. Or, make mini versions for a party by layering the ingredients in small cups for a colorful appetizer spread. Trust me, these go fast at any potluck!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store each component—chicken, roasted sweet potatoes, rice or quinoa, and mojo sauce—separately in airtight containers in the fridge. This keeps everything tasting fresh and prevents the flavors from blending before you’re ready to enjoy them again. The assembled Avocado Mojo Bowls with Sweet Potato and Chicken are best eaten promptly, but leftovers will keep for up to 3 days.

Freezing

The chicken, roasted sweet potatoes, and cooked rice or quinoa all freeze beautifully. Portion them individually, then freeze in airtight containers for up to 2 months. However, skip freezing the avocado and mojo sauce; avocado doesn’t thaw well, and the sauce is best made fresh for top flavor and texture.

Reheating

To reheat, simply microwave the chicken, sweet potatoes, and grains until steamy. You can also warm them on the stove with a splash of water to keep things moist. Assemble the bowls fresh with avocado and drizzle over the mojo sauce just before eating for a meal that tastes right out of the oven.

FAQs

Can I make Avocado Mojo Bowls with Sweet Potato and Chicken vegetarian?

Absolutely! Swap the chicken for crunchy roasted chickpeas or your favorite plant-based protein. The layers of flavor are just as delicious and satisfying without meat, and you’ll still get that beautiful combination of smoky, citrusy, and creamy elements.

What’s the best rice or grain to use?

Brown rice and quinoa are both fabulous choices for their nutty flavor and fluffy texture, but you can also use white rice, farro, or even cauliflower rice for a lighter option. The key is a base that soaks up all that luscious mojo sauce!

How spicy are these bowls?

Avocado Mojo Bowls with Sweet Potato and Chicken are designed to be mildly spiced, mainly thanks to the chili powder on the chicken. If you prefer more heat, feel free to add a minced jalapeño or sprinkle some crushed red pepper flakes to personalize your bowl.

Can I prepare any parts ahead of time?

Definitely! You can roast the sweet potatoes, cook the chicken, make the rice or quinoa, and even whisk up the mojo sauce up to two days ahead. Store everything separately and assemble just before serving for the ultimate in quick, fresh meals.

Is there a dairy-free way to enjoy this recipe?

Yes! Simply leave out the feta cheese or use a dairy-free alternative. The bowls are naturally gluten-free and full of flavor, so you won’t be missing a thing if you prefer to make them dairy-free.

Final Thoughts

If you’re looking for a meal that bursts with flavor, strikes a perfect balance between wholesome comfort and exciting freshness, and looks stunning on the table, Avocado Mojo Bowls with Sweet Potato and Chicken are the answer. Try them once, and you’ll be hooked—happy cooking and even happier eating!

Avocado Mojo Bowls with Sweet Potato and Chicken Recipe

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4.7 from 24 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Avocado Mojo Bowls with Sweet Potato and Chicken are a delicious and nutritious meal option that combines vibrant flavors and wholesome ingredients. A perfect balance of protein, healthy fats, and complex carbohydrates, this dish is easy to make and satisfying to eat.

Ingredients

Scale

Sweet Potatoes:

2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste

Chicken:

2 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon chili powder

Additional Ingredients:

1 avocado, diced
2 cups cooked brown rice or quinoa
½ cup fresh cilantro, chopped
¼ cup sliced green onions
½ cup crumbled feta cheese (optional)
Lime wedges for serving

Mojo Sauce:

¼ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons orange juice
2 cloves garlic, minced
¼ cup fresh cilantro, chopped
½ teaspoon cumin
Salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes.
Season the chicken breasts with garlic powder, chili powder, salt, and pepper. Cook in a skillet with olive oil until done.
Make the mojo sauce by whisking together olive oil, lime juice, orange juice, garlic, cilantro, cumin, salt, and pepper.
Assemble the bowls with rice, sweet potatoes, chicken, avocado, cilantro, green onions, feta, and mojo sauce. Serve with lime wedges.