with walnut and cranberry topped sweet potatoes and kale
Prep & Cook Time:35-45 min.
Cook Within:3 days
Spice Level:Not Spicy
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
Due to our just-in-time sourcing model, we may have to send you a
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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
Prepare the Ingredients
Cut sweet potato into ½" dice.
Quarter apple and remove core. Cut into ½" slices.
Coarsely chop kale.
Coarsely chop walnuts.
Pat tilapia fillets dry, and season both sides with a pinch of pepper.
Cook the Fish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add tilapia to the hot pan and sear until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner. Transfer tilapia to a plate and rest, 3 minutes.
Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook tilapia to medium heat and add 2 tsp. olive oil.
Add sweet potato and a pinch of pepper to hot pan. Cover, and stir occasionally until tender, 8-10 minutes.
Add kale and apple. Cover again, and stir occasionally until tender, 4-5 minutes.
Add garlic, walnuts, and cranberries and stir constantly until aromatic, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, topping tilapia with mustard. Bon appétit!
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