Get ready to tantalize your taste buds with the most mouthwatering Mexican-inspired bowl that combines the creamy richness of avocado, the hearty goodness of quinoa, and the zesty punch of mojo sauce. This isn't just another recipe - it's a culinary adventure that transforms simple ingredients into a restaurant-worthy meal you can easily create in your own kitchen. Perfect for health-conscious foodies and flavor seekers alike, these Avocado Mojo Bowls are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked quinoa
- 2 medium sweet potatoes, cubed
- 1 pound chicken breast, cooked and shredded
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup mojo sauce
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes, ensuring uniform size for even roasting.
- Toss sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Roast sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden and crispy.
- While sweet potatoes are roasting, prepare the chicken. If not pre-cooked, season chicken breasts with salt, pepper, and garlic powder.
- Cook chicken in a skillet over medium heat until internal temperature reaches 165°F (74°C), about 6-8 minutes per side. Let rest for 5 minutes, then shred using two forks.
- Cook quinoa according to package instructions. Typically, combine 1 cup quinoa with 2 cups water, bring to a boil, then simmer covered for 15 minutes.
- Slice the avocado and chop fresh cilantro.
- Assemble bowls by first placing a base of quinoa, then topping with roasted sweet potatoes and shredded chicken.
- Drizzle mojo sauce generously over the bowl contents.
- Garnish with sliced avocado and chopped cilantro.
- Serve immediately while ingredients are warm and fresh.
Tips
- Roasting Sweet Potatoes: For maximum flavor and crispy edges, ensure sweet potato cubes are cut uniformly and spread out on the baking sheet without overcrowding.
- Chicken Perfection: Use a meat thermometer to ensure chicken is cooked precisely to 165°F for safety and juiciness.
- Quinoa Hack: Rinse quinoa before cooking to remove its natural coating (saponin) which can make it taste bitter.
- Mojo Sauce Tip: If you can't find pre-made mojo sauce, you can easily make your own with citrus juice, garlic, olive oil, and herbs.
- Meal Prep Friendly: Cook chicken, quinoa, and sweet potatoes in advance to quickly assemble these bowls during busy weeknights.
- Customize Your Bowl: Feel free to add additional toppings like black beans, corn, or a sprinkle of cotija cheese for extra flavor and texture.
- Keep Avocado Fresh: Slice avocado just before serving to prevent browning and maintain its creamy texture.
Nutrition Facts
Calories: 465kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
