Meal Kit

Sesame Sweet Potatoes and Avocado

with snap peas and rice

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 7 days

Contains: Wheat, Sesame, Soy

  • Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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 snap peas and sweet potato. Served with avocado, this meal is hip and happening, with just the right amount of spice. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice the remaining sweet potato.

In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • 1 Avocado
  • 6 oz. Snap Peas
  • 5.47 oz. Long Grain White Rice
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 3 oz. Matchstick Carrots
  • 1 Lime
  • 1 tsp. Sriracha
  • Info
    ½ tsp. Multicolor Sesame Seeds
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    870
  • Carbohydrates
    139g
  • Net Carbs
    120g
  • Fat
    28g
  • Protein
    16g
  • Sodium
    1520mg

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

Cooking Guidelines

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, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, on a clean cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to bowl as desired.

  1. 1

    Roast the Sweet Potatoes

    Cut sweet potato into 1/2" dice.

    Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into sweet potatoes.

    Spread into a single layer and roast in hot oven until tender, 25-30 minutes.

    While sweet potatoes roast, continue recipe.

  2. 2

    Cook the Rice

    Bring a small pot with 11/4 cups water, rice, and a pinch of salt to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner. Cover and set aside.

    While rice cooks, continue recipe.

  3. 3

    Prepare Ingredients and Make Sauce

    If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.

    Quarter lime.

    Combine garlic sesame sauce, Sriracha (to taste), and 2 Tbsp. water in a mixing bowl. Set aside.

  4. 4

    Cook Vegetables and Prepare Avocado

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, snap peas, and carrots to hot pan. Stir constantly until peas are tender but still crisp, 2-4 minutes.

    Stir in 1 Tbsp. garlic sesame-Sriracha sauce (reserve remaining for sweet potatoes). Bring to a simmer. Once simmering, stir occasionally until sauce thickens slightly, 30-60 seconds.

    Transfer vegetables to a plate. Reserve pan; no need to wipe clean.

    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 1/4" slices.

  5. 5

    Glaze Sweet Potatoes and Finish Dish

    Return pan used to cook vegetables to medium-high heat. Add roasted sweet potatoes and remaining garlic sesame-Sriracha sauce to hot pan. Stir to combine, then bring to a simmer. Once simmering, stir constantly until sauce thickens, 1-2 minutes.

    Remove from burner. Season with a pinch of salt and pepper.

    Plate dish as pictured on front of card, topping rice with glazed sweet potatoes, vegetable mixture, and avocado. Garnish with sesame seeds and squeeze lime wedges over to taste. Bon appétit!

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