Thai Sweet Potato & Organic Chicken Bowls
with Pear, Pickled Cucumber & Peanuts
Who doesn’t love a colorful, veggie-packed grain bowl? This iteration features roasted sweet potato and pear tossed with a Thai chili-soy glaze for a savory-sweet spin, plus nutty edamame and tangy quick-pickled cucumbers. Mixed grains give the dish a hearty base, while cilantro, scallion greens, and peanuts offer the perfect finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
1 ounce
Sweet Thai Chili Sauce
1 unit
Microwavable Grain Blend
(Contains: Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Wheat, Sesame, Soy)
1 thumb
Ginger
4 ounce
Edamame
(Contains: Soy)
½ ounce
Peanuts
(Contains: Peanuts)
5 teaspoon
Rice Wine Vinegar
1 unit
Pear
¼ ounce
Cilantro
2 unit
Scallions
1 unit
Lime
1 unit
Sweet Potatoes
12 ounce
Organic Chicken Cutlets
Not included in your delivery
Salt
Pepper
Sugar
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. • Trim and thinly slice cucumber into rounds. Quarter lime. Peel and dice sweet potato into ½-inch pieces. Halve, core, and dice pear into 1-inch pieces. Finely chop cilantro. Peel and finely chop ginger. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.
• In a small bowl, combine vinegar, 1 TBSP hot water, 1 tsp sugar, and a pinch of salt (2 TBSP hot water and 2 tsp sugar for 4 servings). Stir in cucumber. Set aside to quick-pickle. • In a separate small bowl, combine edamame, a drizzle of olive oil, juice from half the lime, and a pinch of salt. Set aside to marinate until ready to serve.
• Toss sweet potato and pear on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-18 minutes.
• Meanwhile, in a third small bowl, combine sweet soy glaze, chili sauce, half the cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lime. • Melt 1 TBSP butter (2 TBSP for 4) in a small pan over medium heat. Add ginger, scallion whites, and a pinch of salt; cook, stirring frequently, until fragrant and softened, 30-60 seconds. • Stir in soy-chili sauce; remove from heat. Once sweet potato and pear are done, add to pan with sauce and toss to coat.
• Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 ½-2 minutes.
• Divide grain blend between bowls. Top with sweet potato and pear, pickled cucumber, and edamame. Garnish with remaining cilantro, scallion greens, and peanuts. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
