Edamame and Sweet Potato Salad
This Edamame and Sweet Potato Salad is a vegan, healthy and satisfying salad. It combines the nutty taste of edamame with the natural sweetness of roasted sweet potatoes, all brought together by a savoury Japanese dressing made with soy sauce, miso and sesame oil. This salad is not only nutritious and high in plant-based protein, but it’s also incredibly versatile. You can serve it as a side dish, pack it in a Bento box, or enjoy it as a light meal on its own, served with rice.
You can use fresh or frozen edamame, and it’s a great way to use up leftover roasted sweet potatoes. If you don’t have any leftovers, just roast or air-fry some sweet potato wedges until tender.
Why You’ll Love This Edamame and Sweet Potato Salad:
- Healthy & Vegan: Packed with plant-based protein, fibre and antioxidants.
- Quick & Easy: Ready in under 20 minutes (even faster if you have leftover sweet potatoes).
- Japanese-Inspired Flavours: A perfect balance of sweet, salty, umami, and nutty.
Ingredients
Method
- If using fresh or frozen beans, place them in a pot of boiling water and cook for 3 minutes. Alternatively, steam them over boiling water. Drain and let cool completely.
- In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil and miso paste until smooth.
- Add the cooled edamame to the dressing and toss well to coat. Cut the baked or roasted sweet potato into bite-sized chunks and add to the bowl along with the sliced spring onions. Toss gently to combine.
- Sprinkle the salad with toasted sesame seeds for extra crunch and aroma. Serve immediately as a side dish, in a bento box, or as a light, protein-rich main.