Recipes
Avocado Mojo Sauce
- 0.33 cup avocado oil
- 0.5 half an avocado avocado
- 0.25 cup orange juice
- 1 tablespoon white vinegar
- 1 clove garlic
- 0.25 cup packed cilantro, leaves and stems
- 0.5 teaspoon coarse kosher salt
- 0.25 cup optional, for extra creaminess mayo
The Stuff for the Bowls
- 2 sweet potato
- 1 red onion
- 2 tablespoon avocado oil
- 2 tablespoon plus a pinch of smoked paprika taco seasoning
- 1 pound or rotisserie chicken chicken meatball (or rotisserie chicken)
- Sweet Potatoes: Preheat the oven to 425°F. Peel and cut the sweet potatoes (2) into wedges. Place on a large baking sheet and toss with the avocado oil (2 tablespoons) and taco seasoning (2 tablespoons) until coated.
- Onions: Peel the red onion (1) 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 . Take them out at to flip the pieces and scoot everything over to add the chicken meatballs (1 pound) so they get the last of bake time.
- Sauce: While the sweet potatoes are roasting, blend up the sauce ingredients — avocado oil (1/3 cup), half avocado (1/2), orange juice (1/4 cup), white vinegar (1 tablespoon), garlic (1 clove), cilantro (1/4 cup), kosher salt (1/2 teaspoon), and optional mayo (1/4 cup). Taste, adjust, and set aside.
- Serve: Pour some mojo sauce into bowls or on plates. Pile high with roasted meatballs, sweet potato wedges, and onions. Enjoy!