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
A note about serious food allergies
This dish is so packed with wholesome deliciousness that when you mound it in your bowl, it may just remind you of Buddha's round belly. This tasty combo of chewy wheat berries, sweet potato, and zesty tahini-turmeric dressing will have you smiling from ear to ear.
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
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
Prepare the Wheat Berries
Bring a small pot with 2 cups water, wheat berries, and ½ tsp. salt to a boil. Once boiling, reduce to a simmer, cover, and cook until tender and water has been absorbed, 30 minutes. Wheat berries should not be crunchy, but will retain some chewiness when fully cooked. Stir in edamame and keep warm.
Prepare the Ingredients
Cut sweet potato into ½" dice. Stem, seed, and cut red bell pepper into ½" slices. Peel and slice shallots into ½" rounds. Zest lemon, halve, and juice. Stem kale and tear into large pieces.
Roast the Vegetables
Place red bell peppers, shallots, and sweet potatoes in separate sections on prepared baking sheet. Drizzle vegetables with 1 Tbsp. olive oil and season with 1 tsp. salt and a large pinch of pepper. Toss each vegetable separately to coat. Roast 22-25 minutes, or until vegetables are tender and caramelized.
Make the Kale Chips
Place kale on second baking sheet. Drizzle with 1 tsp. olive oil and massage kale to completely coat. Spread into a single layer and season with ¼ tsp. salt. Bake until leaves dry out and get crispy, about 6-8 minutes. Remove from oven and set aside to cool.
Make the Dressing
Whisk together tahini, 4 Tbsp. lemon juice, 2 Tbsp. water, 2 Tbsp. olive oil, ginger, and half the lemon zest in a small bowl. Season to taste with a pinch of salt. Stir in half the turmeric to start, taste, and add more to taste - just a pinch at a time. Turmeric adds vibrant color and a warming, slightly bitter flavor - your personal preference may vary.
Plate the Dish
Place wheat berry-edamame mix in a bowl and artfully (or not-so-artfully) arrange roasted vegetables on top. Remember to pile it high like Buddha's belly! Top with kale chips, garnish with remaining lemon zest, and serve with dressing.
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