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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g edamame beans fresh, frozen or ready-cooked
  • 1 medium baked sweet potato or 1 medium sweet potato, roasted or air-fried
  • 4 spring onions finely sliced
  • 1 Tbsp Kikkoman soy sauce
  • 1 tsp mirin
  • 1 tsp Japanese rice vinegar
  • 1 tsp miso paste white miso works best
  • 2 tsp sesame oil
  • 1 Tbsp sesame seeds toasted for extra flavour

Method
 

  1. 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.
  2. In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil and miso paste until smooth.
  3. 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.
  4. 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.