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
Frying tempura vegetables is a culinary delight, as well as great skill to pick up: The sweet potato here remains tenderly perfect, while the outside crisps up to provide a light crunch that your mouth will thank you for. The amazing ginger-ponzu sauce dressing the sweet potatoes will have you licking its bowl, and the furikake seasoning adds a slight seafood note. You can show off both skills and flavors in one fantastic meal.
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
Medium 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 Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil over medium-high heat.
Cover, reduce heat to low, and simmer until rice is tender, 18-20 minutes.
Remove from burner.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Halve sweet potato and cut into ¼" half-moons.
Trim and thinly slice green onions.
Place sweet potato in a microwave-safe bowl and cover with a damp paper towel. Microwave until crisp-tender and easily pierced with a fork, 4-6 minutes. Check for doneness after 4 minutes.
Batter Sweet Potatoes and Make Sauce
In a mixing bowl, add tempura mix and ⅓ cup water and combine. Add water, 1 Tbsp. at a time, until a thin batter forms.
Add sweet potatoes to batter and stir until coated completely.
In another mixing bowl, add ponzu, ginger, green onions (reserve a pinch for garnish), and a pinch of pepper. Stir until combined. Set aside.
Fry the Sweet Potatoes
Place a medium non-stick pan over medium-high heat and add canola oil. Let oil heat, 4-5 minutes. Line a plate with a paper towel.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches, carefully add sweet potatoes to hot oil. Flip occasionally until potatoes are deep golden brown, 4-6 minutes.
Remove cooked potatoes to towel-lined plate. Season with a pinch of salt.
Finish the Dish
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ½" dice.
Plate dish as pictured on front of card, placing rice in a bowl and topping with slaw. Drizzle slaw with sauce (to taste). Top with avocado and sweet potatoes and garnish with furikake and remaining green onions. Bon appétit!
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