Avocado Mojo Bowls

Prep Time: 8-10 minutes | Cook Time: 30 minutes | Serves 4

Ingredients

• 2 pounds ground beef
• 2 large eggs, beaten
• 2 teaspoons (each) salt & pepper
• 1 pound sweet potatoes
  
• 1 bunch baby broccoli
• 2 Tablespoons avocado or extra virgin olive oil
  
• 2 Tablespoons taco seasoning
  

Avocado Mojo Sauce:

• 1/3 cup avocado oil
  
• 1 avocado
  
• 1/4 cup orange juice
  
• 1 Tablespoon white vinegar
  
• 1 clove garlic
  
• 1/4 cup packed cilantro, leaves and stems
  
• 1/2 teaspoon coarse kosher salt
  
• 1/4 cup mayo (optional – this will make it creamier)
  

Instructions

1. Set a parchment or foil-lined baking sheet in the oven and preheat to 425°F.
2. Peel and cut the sweet potatoes into thin wedges, add to a large bowl with oil and taco seasoning and toss to coat.
3. Carefully remove sheet tray from oven and arrange sweet potatoes in an even layer. Return to oven and cook for 30 total minutes, turning halfway through.
4. In the same bowl used for the sweet potatoes, gently combine beef, eggs, salt and pepper. Roll into 1½-inch balls and set aside.
5. Heat 1 tablespoon olive oil in a sauté pan on the stove to medium high. 
6. Trim ends from baby broccoli and add to the pan with a large pinch each salt and pepper.
7. Sauté for 10 minutes, then remove from pan to a cutting board and cut into 1.5" pieces.
8. When sweet potatoes have 15 minutes remaining, remove the baking sheet from the oven and add your meatballs then return the tray to the oven for 15 more minutes.
9. While the sweet potatoes are roasting, blend up the sauce ingredients. Taste, adjust, and set aside.
10. Pour some sauce on a plate or bowl. Pile it up with meatballs, sweet potatoes, and broccoli. You'll want to make this again and again!

Recipe adapted and image borrowed from pinchofyum.com