Meal Kit

Sweet Potato and Bok Choy Buddha Bowl

with edamame and sesame seeds

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ oz. Crispy Fried Onions
  • Info
    2 oz. Teriyaki Glaze
  • 2 Heads of Baby Bok Choy
  • Info
    3 oz. Edamame
  • ½ tsp. Garlic Salt
  • Info
    0.84 oz. Mayonnaise
  • 18 oz. Sweet Potato
  • Info
    2 fl. oz. Creamy Roasted Sesame Dressing
  • ¾ cup Jasmine Rice

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Roast The Sweet Potatoes and Cook The Rice

    Peel and cut sweet potato into 1" dice. Toss sweet potatoes on prepared baking sheet with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil into sweet potatoes. Spread into a single layer and roast until tender, 24-26 minutes. "Bring a small pot with jasmine 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 and potatoes cook, prepare ingredients."

  2. 2

    Prepare The Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.

  3. 3

    Finish The Rice

    Place cooked rice in a bowl and toss with mayo. Place a large nonstick pan over high heat. Add 2 tsp olive oil and rice to hot pan. Cook, undisturbed, for 4-6 minutes or until browned and crispy. Stir and cook for 1 minute. Transfer to a plate. Reserve pan; no need to wipe clean

  4. 4

    Cook The Vegetables

    Return pan to medium-high heat. Add 2 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Add edamame and bok choy leaves and cook 1-2 minutes. Add cooked sweet potatoes and teriyaki glaze until completely combined. Remove from burner.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping dish with crispy onions and roasted sesame dressing. Bon appétit!

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