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
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
Roast the Sweet Potatoes
Peel sweet potato and quarter. Cut quarters into 2" strips.
Place sweet potato strips on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp salt. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven until tender, 18-20 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 garlic pepper. 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 bowl with green portions of green onions and crispy onions. Drizzle with teriyaki sauce. Bon appétit!
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