Prepare the Sweet Potatoes and Onions: Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into bite-sized cubes. Slice the red onion into wedges. Toss the vegetables in a bowl with 2 tablespoons of avocado oil, taco seasoning, and smoked paprika (if using). Spread them evenly on a baking sheet.

Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and slightly caramelized, and the onions are soft.

Make the Avocado Mojo Sauce: While the vegetables are roasting, prepare the avocado mojo sauce. In a blender or food processor, combine the avocado oil, half an avocado, orange juice, white vinegar, garlic, cilantro, and kosher salt. Blend until smooth and creamy. If desired, add the mayo for a creamier sauce.

Cook the Protein (Optional): If you're adding a protein like chicken, meatballs, or tofu, cook it according to your preference or package instructions. You can also use a pre-cooked option like rotisserie chicken to save time.

Assemble the Bowls: Once the sweet potatoes and onions are done, divide them into bowls. Add your cooked protein of choice. Drizzle generously with the avocado mojo sauce. Garnish with extra cilantro, a squeeze of lime, or even some sliced avocado if you're feeling fancy.

Serve and Enjoy: Enjoy your Sweet Potato Avocado Mojo Power Bowl immediately! You can also meal prep these bowls by storing the components separately and assembling when ready to eat.