Crispy Tempura Sweet Potato Bowl

with avocado and jasmine rice

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
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.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 18 oz. Sweet Potato
  • Info
    ½ cup Tempura Mix
  • Info
    2½ fl. oz. Ponzu Sauce
  • 1 Tbsp. Chopped Ginger
  • 6 fl. oz. Canola Oil
  • 1 Avocado
  • 4 oz. Slaw Mix
  • 1 tsp. Furikake Seasoning
  • Nutrition (per serving)

  • Calories
    799
  • Carbohydrates
    138g
  • Fat
    23g
  • Protein
    12g
  • Sodium
    1545mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Microwave-Safe Bowl
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Batter Sweet Potatoes and Make Sauce
    3

    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.

  • Step 4 - Fry the Sweet Potatoes
    4

    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.

  • Step 5 - Finish the Dish
    5

    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!