Avocado Mojo Bowl with Sweet Potato

• avocado oil↗0.333333 cup
• half avocado0.5
• orange juice↗0.25 cup
• white vinegar↗1 tablespoon
• garlic clove↗1
• tightly packed cilantro, leaves and stems0.25 cup
• coarse kosher salt↗0.5 teaspoon
• mayonnaise↗0.25 cup

  optional — makes sauce creamier

• sweet potato↗2
• red onion↗1
• avocado oil↗2 tablespoon
• taco seasoning2 tablespoon

  pinch of smoked paprika, if desired

• protein of choiceя люблю курячі фрикадельки Amylu або гарячу, запечену курку-гриль

  I love chicken meatballs Amylu or hot grilled chicken

Step-by-step instructions

1. 1

   Sweet potato: Preheat oven to 425 °F (220 °C). Peel and cut the sweet potato – I love cutting it into wedges because they look like thick, happy fries, and my family adores them, but any shape works. Spread on a large sheet and toss with oil and taco seasoning until coated.

2. 2

   Onion: Peel the onion and slice it into thin wedges. Spread them on the sheet together and around the sweet potato.

3. 3

   Roasting: Transfer the whole pan to the oven and bake for a total of 35 minutes. I usually pull it out after 20 minutes to flip the pieces and add the meatballs. *If using store‑bought meatballs, just push everything aside and add them so they get the final 15 minutes of baking.

4. 4

   Sauce: While the sweet potato roasts, whisk the sauce ingredients – I use my Ninja mini chopper (affiliate link). Taste, adjust, and set aside. (Or at least try. It’s so good.)

5. 5

   Serving: Drizzle some sauce onto a plate or into the bowl. Add the meatballs, sweet potato and onion. Full comfort‑food with dip sauce is built‑in!