Meal Kit
Culinary Collection
Teriyaki Portobello and Sweet Potato Buddha Bowl
with spicy kale and pickled onions
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Eggs, Wheat, Sesame, Soy
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Vegetarian
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 2 Portobello Mushrooms
- 5.47 oz. Long Grain White Rice
- 3 oz. Shredded Kale
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2 fl. oz. Teriyaki Glaze
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1½ fl. oz. Creamy Roasted Sesame Dressing
- 1 oz. Pickled Onions
- 4 tsp. Asian Garlic, Ginger & Chile Seasoning
- ¼ fl. oz. Hot Sauce
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½ tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving)
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Calories850
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Carbohydrates135g
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Net Carbs122g
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Fat28g
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Protein15g
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Sodium2970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry and cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon or sirloin steaks, pat dry and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Add to bowl as desired.
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1 Roast the Sweet Potatoes
Peel and cut sweet potato into 1" dice.
Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for mushrooms), and a pinch of pepper. Spread into a single layer.Roast in hot oven until tender, 18-20 minutes.While sweet potatoes roast, continue recipe. -
2 Cook the Rice
Bring a small pot with rice, 11/2 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
3 Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of mushrooms and remove stems. Cut into 1" pieces.
Coarsely chop kale. -
4 Cook the Kale
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add kale and a pinch of salt and pepper to hot pan. Stir occasionally until wilted, 2-3 minutes.
Stir in hot sauce (to taste) until combined.Remove from burner and transfer kale to a plate. Wipe pan clean and reserve. -
5 Cook Mushrooms and Finish Dish
Return pan used to cook kale to medium-high heat and add 2 tsp. olive oil.
Add mushrooms and remaining Asian garlic, ginger & chile seasoning (to taste) to hot pan. Stir occasionally until browned, 4-6 minutes.Add 2 Tbsp. water and teriyaki glaze. Stir often until mushrooms are coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with mushrooms, kale, and sweet potatoes. Garnish with dressing, pickled onions, and sesame seeds. Bon appétit!
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