Ingredients
Equipment
Method
Preparation
- Preheat your oven to 425°F (220°C). Slice the sweet potatoes into wedges and toss with oil and taco seasoning. Arrange on a baking sheet in a single layer.
- Bake sweet potatoes for 25-30 minutes, turning halfway until crispy and golden brown.
- Prepare chicken according to package instructions. If using meatballs, place them on a separate baking sheet and bake for about 20 minutes until cooked through.
- In a blender, combine avocado, cilantro, garlic, vinegar, and water. Blend until smooth, adjusting the consistency as needed.
- Assemble bowls with sweet potato wedges and chicken, drizzling with avocado mojo sauce.
Nutrition
Notes
Customize with your favorite protein and additional vegetables for a nutritious twist. Store leftovers separately for up to 3 days.