Meal Kit
BBQ Sweet Potato Buddha Bowl
with farro and ranch dressing
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
David Padilla
This is meal is the sum of some amazing parts. The ancient grain of farro meets sweet potatoes spiced with tangy BBQ rub. A vegetable medley of healthy kale, feisty jalapeño, onions, and peppers topped by cheddar cheese and that most all-American of dressings, creamy ranch. Bring everything together, add up the parts… you've got yourself an A+ winner winner without chicken dinner.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 1 Red Onion
- 1 Red Bell Pepper
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¾ cup Semi-Pearled Farro
- 4 oz. Kale
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2 fl. oz. Buttermilk Ranch Dressing
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2 oz. Shredded Cheddar Cheese
- 1 Jalapeno Pepper
- 1 Tbsp. BBQ Spice Rub
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq40Dwq4
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Calories910
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Carbohydrates129g
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Net Carbs107g
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Fat35g
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Protein26g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Wire-Mesh Strainer
- 1 Large Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Farro
Bring a small pot with farro, 11/2 cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes.
Drain farro in a wire-mesh strainer (there may not be any excess water).While farro cooks, roast potatoes. -
2 Roast the Sweet Potatoes
Quarter sweet potato lengthwise. Cut into 1/2" pieces.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, BBQ spice rub, and a pinch of salt and pepper. Massage oil and seasoning into potatoes.Spread into a single layer and roast in hot oven until tender, 15-18 minutes.While potatoes roast, prepare ingredients. -
3 Prepare the Ingredients
Coarsely chop kale.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Halve and peel onion. Slice halves into thin strips.Stem, seed, remove ribs, and cut red bell pepper into thin strips.Mince cilantro (no need to stem). -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add red bell pepper, jalapeño (to taste), and onion to hot pan. Stir occasionally until lightly charred, 3-5 minutes.Add kale, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until wilted, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping farro with sweet potatoes and vegetables. Drizzle ranch dressing over bowl and garnish with cheese and cilantro. Bon appétit!
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