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
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.
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
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
Roast the Sweet Potato
Cut sweet potato into 1/2" dice.
Place sweet potato on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into sweet potatoes.Spread into a single layer and roast in hot oven until tender, 25-30 minutes.While sweet potato roasts, cook rice.
Cook the Rice
Bring a small pot with 11/2 cups 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. Cover and set aside.While rice cooks, prepare ingredients.
Prepare the Ingredients
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.
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 potato). Bring to a simmer. Once simmering, cook 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.
Glaze Sweet Potato and Finish Dish
Return pan used to cook vegetables to medium-high heat. Add sweet potato and remaining garlic sesame-Sriracha sauce to hot pan. Stir to combine. 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, placing sweet potato, vegetables, and avocado on rice. Garnish with sesame seeds. Squeeze lime wedges over meal to taste. Bon appétit!
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