Meal Kit
with snap peas and rice
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:7 days
Contains:Wheat, Sesame, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Vegetarian
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.
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- 18oz.Sweet Potato
- 1Avocado
- 6oz.Snap Peas
- 5.47oz.Long Grain White Rice
- 3fl. oz.Garlic Sesame Sauce
- 3oz.Matchstick Carrots
- 1Lime
- 1tsp.Sriracha
- ½tsp.Multicolor Sesame Seeds
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)WPe7jbOk
Calories
870Carbohydrates
139gNet Carbs
120gFat
28gProtein
16gSodium
1520mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Small Pot
- 1Mixing Bowl
- 1Large 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
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using ground pork, break up pork until no pink remains and pork reaches minimum internal temperature, 4-6 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to meal as desired.
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 potato.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 11/4 cups water, rice, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside.While rice cooks, prepare ingredients.Prepare Ingredients and Make Sauce
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, stir occasionally 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, then 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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