Sesame Sweet Potatoes and Avocado

with sugar snap peas and jasmine rice

Prep & Cook Time: 35-45 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Soy

A note about serious food allergies

Sriracha is everywhere: potato chips, fast food chains, probably an answer on Jeopardy at this point. But there is a reason behind the hipness and hype; Sriracha is a tasty and versatile hot sauce. Here, we combine the heat with garlic sesame sauce and use the resulting spoon-licking perfection to cook sugar snap peas and sweet potato. Served with avocado, this meal is hip and happening, with just the right amount of spice.

In Your Box (serves 2)

  • 1 tsp. Multicolor Sesame Seeds
  • 1 Avocado
  • ¾ cup Jasmine Rice
  • 18 oz. Sweet Potato
  • 6 oz. Snap Peas
  • 1 Lime
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 2 tsp. Sriracha
  • 3 oz. Matchstick Carrots
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with 1½ cup water, rice, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Cut sweet potato into ½" dice. Having trouble cutting that wobbly sweet potato? Trim off ¼" along its length and cut that section into ½" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato. Remove strings from sugar snap peas, if necessary. Quarter lime. Combine garlic sesame sauce, Sriracha (to taste), and 2 Tbsp. water in a mixing bowl. Set aside.

  • Step 3 - Roast the Sweet Potato

    Roast the Sweet Potato

    Toss sweet potato on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into sweet potatoes. Spread into a single layer and roast until tender, 25-30 minutes. After sweet potatoes have cooked 15 minutes, cook vegetables.

  • Step 4 - Cook Vegetables and Prepare Avocado

    Cook Vegetables and Prepare Avocado

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, sugar snap peas, and matchstick carrots to hot pan. Stir constantly until sugar snap peas are crisp-tender, 2-4 minutes. Stir in 1 Tbsp. garlic sesame-Sriracha sauce (reserve remaining for sweet potato). Cook until sauce slightly thickens, 1 minute. Remove vegetables to a plate. Reserve pan; no need to wipe clean. Halve avocado and scoop out flesh with a spoon. Cut into ¼" slices across the length.

  • Step 5 - Finish the Sweet Potato

    Finish the Sweet Potato

    Return pan used to cook vegetables to medium-high heat. Add sweet potato, remaining garlic sesame-Sriracha sauce, and half the sesame seeds (reserve remaining for garnish) to hot pan. Stir constantly until sauce reduces to a light glaze, 1-2 minutes. Season with salt and pepper to taste. Plate dish as pictured on front of card, garnishing with remaining sesame seeds. Squeeze lime wedges over dish to taste. Bon appétit!