Preparation

Sweet Potatoes:

  1. Show: Preheat the oven to 200°C .
  2. Show: Peel and cut the sweet potatoes into wedges
  3. Show: Place on a large baking sheet and toss with the oil and taco seasoning until coated.

Onions:

  1. Show: Peel the onion and cut it into thin wedges.
  2. Show: Tuck them onto the baking sheet in and around the sweet potatoes.

Meatballs:

  1. Show: Preheat the oven to 200°C.
  2. Show: Cut the M**tballs Bag with Scissors (if we have it - if not)
  3. Show: Place the meatballs in a bowl & show olive oil drizzle.
  4. Show: meatballs tossing around in the bowl.
  5. Show: Place meatballs in a lined baking tray and then in the oven
  6. Super: Bake for 7 minutes at 200°C .

Sauce:

  1. Super: While the sweet potatoes are roasting, blend up the sauce ingredients
  2. Super: Taste, adjust, and set aside.

Serve:

  1. Show:Pour some sauce on a plate or bowl.
  2. Show:Pile it up with meatballs, sweet potatoes, and onions. Total comfort food with saucy dipping built right in!
  3. Show: Show the plate, taking a bite with a flag.
  4. Final shot: Show plate and Mighty Chick*n Strips Bag - Take a photograph of the composition and send separately
  • Equipment & Ingredients

    Ingredients

    The Stuff for the Bowls

    • 2 sweet potatoes
    • 1 red onion
    • 2 tablespoons avocado oil
    • 2 tablespoons taco seasoning + a pinch of smoked paprika if you want
    • 300g of meatballs

    Avocado Mojo Sauce

    • 1/3 cup oil
    • half an 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 vegan mayo

Ingredients

The Stuff for the Bowls

  • 2 sweet potatoes
  • 1 red onion
  • 2 tablespoons avocado oil
  • 2 tablespoons taco seasoning + a pinch of smoked paprika if you want
  • 300g of meatballs

Avocado Mojo Sauce

  • 1/3 cup oil
  • half an 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 vegan mayo