What You’ll Use:
Roasted sweet potatoes,
Cooked black beans,
Feta cheese, and
Re-heating Instructions: Wrap the sweet potatoes in a paper towel and reheat in the microwave until warmed through, 2 to 3 minutes. Reheat the black beans and mole poblano in the microwave until warmed through, 1 to 2 minutes each. Meanwhile, slice a handful of green onions. Cut ½ lime into wedges for serving. Split the sweet potatoes down the middle, spread with butter, and season with salt. Fill with the black beans and mole poblano and sprinkle with the feta, pepitas, and green onions. Serve warm, with the lime wedges for squeezing.
Allergen Note: Contains milk, eggs, tree nuts, wheat, soy.
To prep the sweet potatoes, preheat the oven to 475°F. Line a sheet pan with parchment or foil. Rub the sweet potatoes with olive oil, season with salt, and prick with a fork. Place the sweet potatoes on the prepared pan and bake until soft, 35 to 40 minutes, depending on size. Let cool, transfer to an airtight container, and refrigerate.
To prep the curry, in a large saucepan over medium-low heat, warm the curry with 1 cup water, stirring occasionally to avoid sticking. Bring a second pot full of salted water to a simmer. Trim the bok choy and slice the leaves into ribbons. Roll half of the chicken mix into 9 meatballs about 2 inches in diameter and set on a plate.
Add the meatballs to the simmering water and poach until firm, 6 to 8 minutes. Using a slotted spoon, transfer the meatballs to the curry. Add the bok choy to the simmering water and poach until tender-crisp, 1 minute. Transfer to the curry. Remove the curry from the heat, add the juice of ½ lime, and season to taste with fish sauce. Let cool, transfer to an airtight container, and refrigerate.
To prep the gyoza, place a wrapper on a work surface. Place a spoonful of the remaining half of the chicken mix in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and pinch to seal. You can either fold it over simply to make a half moon, or crimp the edges, stand it upright, and curve it into a crescent, if you’re a dumpling pro. Repeat with the remaining wrappers and filling. Space out the dumplings on a sheet pan and freeze, before transferring to a zippered bag or airtight container and returning to the freezer.
Roughly chop the greens. Transfer to a zippered bag or airtight container and refrigerate. Chop a handful of green onions. Chop 2 cloves of garlic.
To make the dipping sauce, in a small bowl, stir together ¼ cup soy sauce, the green onions, and the garlic. Add 2 tablespoons rice vinegar and ½ teaspoon sesame oil, if you have any on hand. Transfer to an airtight container and store in the refrigerator.
The chicken meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. Depending on seasonal availability, you might receive mizuna, tatsoi, or chrysanthemum greens, or in some cases baby spinach.