Sriracha Sweet Potatoes and Avocado

with sugar snap peas and jasmine rice

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Soy

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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)

  • ½ cup Jasmine Rice
  • 14 oz. Sweet Potato
  • 6 oz. Snap Peas
  • 1 Lime
  • Info
    3 fl. oz. Garlic Sesame Sauce
  • 2 tsp. Sriracha
  • 3 oz. Matchstick Carrots
  • 1 Avocado
  • 1 tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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 1 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. Remove strings from sugar snap peas, if necessary. Quarter lime. Combine garlic sesame sauce, Sriracha (to taste), and 1 Tbsp. water in a mixing bowl.

  • 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. Spread into a single layer and roast until tender, 25-30 minutes. While sweet potato roasts, 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 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 light glaze, 1-2 minutes. Season with salt and pepper to taste. Plate dish as pictured on front of card, garnishing with lime wedges and remaining sesame seeds. Bon appétit!