Avocado Mojo Bowls with Sweet Potato

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 40 minutes

Zutaten

Sauce

1/3 cup avocado oil

half an avocado

1/4 cup orange juice

1 tablespoon white vinegar

1 clove garlic

1/4 cup packed cilantro, leaves and stems

1/2 teaspoon coarse kosher salt

1/4 cup mayo (optional – this will make it creamier)

Other

2 sweet potatoes

1 red onion

2 tablespoons avocado oil

2 tablespoons taco seasoning + a pinch of smoked paprika if you want

protein of choice – I like the Amylu chicken meatballs or a hot, roasty rotisserie chicken

Anweisungen

Sweet

Potatoes: Preheat the oven to 425 degrees. Peel and cut the sweet potatoes – I like to cut them into wedges because they feel like thick, happy fries and my family loves them, but any shape will work. Place on a large baking sheet and toss with the oil and taco seasoning until coated.

Onions

Peel the onion and cut it into thin wedges. Tuck them onto the baking sheet in and around the sweet potatoes.

Roast

Transfer the whole pan to the oven and bake for a total of 35 minutes. I usually take them out at 20 minutes to flip the pieces and add my meatballs. *If using store bought pre-cooked meatballs, you can just scoot everything over and add your meatballs so they get those last 15 minutes of bake time.

Sauce

While the sweet potatoes are roasting, blend up the sauce ingredients – I use my Ninja mini chopper (affiliate link). Taste, adjust, and set aside. (Or at least try. It’s so good.)

Serve

Pour some sauce on a plate or bowl. Pile it up with meatballs, sweet potatoes, and onions. Total comfort food with saucy dipping built right in!

Nährwertangaben

• Kalorien: 596
• Gesamtfett: 48.6 g
• Gesättigtes Fett: 10.4 g
• Transfett: 0.5 g
• Cholesterin: 61.6 mg
• Natrium: 922.6 mg
• Gesamtkohlenhydrate: 27.4 g
• Ballaststoffe: 6.1 g
• Zucker insgesamt: 8.8 g
• Eiweiß: 15.3 g