These Plant Chicken Mojo Bowls with avocado and roasted sweet potato are perfect for meat-free meal prep. Featuring tender roasted sweet potatoes, caramelized red onion, crispy pan-seared Daring Plant Chicken Pieces, and a creamy, zesty avocado mojo sauce — this bowl is a satisfying combination of sweet, smoky, and citrusy flavors. The mojo sauce, made with avocado, orange juice, cilantro, and garlic, ties it all together for a fresh, Cuban-inspired twist. Add optional toppings like black beans, rice, or pickled jalapeños for extra texture and nutrition. 100% plant-based, high-protein, and a weeknight favorite.
2-3Serves
35 minsCook
15 minsPrep
Preheat and Prep Sweet Potatoes Preheat oven to 425°F (220°C). Toss sweet potatoes and red onion with avocado oil, taco seasoning, and paprika (if using). Spread on a parchment-lined baking sheet in a single layer.
Roast
Roast for 35 minutes total, flipping halfway through for even browning. Start checking at 25–30 minutes for doneness depending on the size of your cuts.
Cook the Daring Chicken
While the sweet potatoes roast, heat 1 tbsp oil in a skillet over medium-high heat. Add Daring chicken pieces and pan-fry for 6–8 minutes, turning occasionally, until browned and crisp on the edges.
Optional: season lightly with a pinch of taco seasoning or paprika during the final minute for extra flavor.
To make the Mojo Sauce: Blend all ingredients until smooth and creamy. Chill until ready to serve.
Assemble the Bowls In each bowl, layer roasted sweet potatoes and onions, pan-fried Daring Plant Chicken, and a generous drizzle of avocado mojo sauce.
Optional : black beans, rice or quinoa, and/ or pickled jalapeños.
