Avocado Mojo Bowls with Roasted Sweet Potatoes and Chicken Recipe
These Avocado Mojo Bowls combine roasted sweet potatoes, tender chicken, creamy avocado, and fluffy rice drizzled with a zesty Cuban-inspired mojo sauce. This vibrant and wholesome bowl delivers a perfect balance of flavors and textures, making it an easy and nutritious meal for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Cuban
- Diet: Halal
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 12 oz)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
Rice
- 1 cup uncooked white rice
- 2 cups water or chicken broth
Avocado
- 1 ripe avocado, sliced
Mojo Sauce
- 3 cloves garlic, minced
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
- Cook the Chicken: While the sweet potatoes roast, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 5-7 minutes per side until fully cooked and no longer pink inside. Remove from heat and let rest before slicing.
- Cook the Rice: Rinse the rice under cold water until water runs clear. Combine rice and water or chicken broth in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Fluff rice with a fork.
- Make the Mojo Sauce: In a small bowl, whisk together minced garlic, orange juice, lime juice, olive oil, ground cumin, salt, and pepper. Add chopped cilantro if desired for fresh flavor.
- Assemble the Bowls: Divide cooked rice among bowls, top with roasted sweet potatoes, sliced chicken, and avocado slices. Drizzle generously with mojo sauce. Serve immediately and enjoy this fresh, flavorful bowl!
Notes
- You can substitute chicken thighs for breasts if preferred.
- To save time, use pre-cooked rice or leftover rice.
- Mojo sauce can be made ahead and refrigerated for up to 3 days.
- For a spicy kick, add a pinch of cayenne pepper to the mojo sauce.
- Garnish with extra fresh cilantro or lime wedges for extra zest.
Keywords: Avocado bowl, mojo sauce, sweet potato, roasted chicken, healthy bowl, Cuban cuisine, easy dinner, meal prep bowl
