Hoisin chicken tacos with marinated cucumber and miso-roasted sweet potatoes (Blue Apron kit)

Cut the four sweet potatoes into wedges.

In a large bowl whisk a dab of white miso, 1 tbsp water, 2 tbsp olive oil, salt and pepper to a smooth slurry; toss the wedges in it.

Arrange on a parchment- or foil-lined baking sheet and roast at 425 F for 25 to 30 minutes.

Stem, seed, halve and thinly slice 4 oz sweet peppers; combine with two smashed, chopped garlic cloves and a one-inch knob of ginger, peeled and finely minced.

Thinly slice two small halved cucumbers and the roughly chopped scallion whites; add the rice vinegar, a splash of olive oil, salt and pepper, and marinate about 20 minutes.

Thinly slice the scallion greens; season the creme fraiche with salt and pepper.

Warm the flour tortillas in a preheated nonstick skillet, or microwave between two damp paper towels.

Heat vegetable oil, add 2 lb ground chicken, break up, season with salt and pepper and leave 3 to 4 minutes to brown; cook through.

Add the pepper, garlic and ginger mixture and cook 2 to 3 minutes more.

Add two packets of hoisin and the cup of black bean sauce, toss and simmer one more minute; keep warm and assemble the tacos.