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
Let us now sing the praises of the sweet potato, that glorious tuber that brings its brilliant soft texture and marvelous sweetness to every meal it lands in. And here, it's complemented by earthy miso, sitting on a bed of rice, just showing off how fantastic it t can be. Go ahead, girl, you've earned it.
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
Customize It Instructions
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, cook with a pinch of salt and pepper, breaking up burger until heated through, 4-6 minutes. If using diced chicken, pat dry and season with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips and flank steak, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Add proteins to sweet potato bowl as desired.
Roast the Sweet Potatoes
Place sweet potato cubes on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp salt. Massage oil and seasoning into cubes.
Spread into a single layer and roast in hot oven until tender, 15-17 minutes.
While sweet potato roasts, cook rice.
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Slice snow peas into ½" pieces.
Combine honey and miso in a large mixing bowl until completely combined. Set aside.
Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms, snow peas, and white portions of green onions to hot pan. Stir occasionally until mushrooms and snow peas are tender, 4-6 minutes.
Stir in teriyaki glaze until combined. Remove from burner.
Finish the Dish
Transfer roasted sweet potatoes to bowl with miso-honey mixture and gently stir to combine.
Plate dish as pictured on front of card, topping rice with vegetables, then sweet potatoes. Garnish with green portions of green onions and crispy onions. Drizzle with sambal (to taste). Bon appétit!
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