All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Farro
Bring a small pot with farro, 1½ 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.
Roast the Sweet Potatoes
Quarter sweet potato lengthwise. Cut into ½" 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.
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).
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, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until wilted, 2-3 minutes.
Remove from burner.
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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