Best Sweet Potato Edamame Salad Recipes

SWEET POTATO, QUINOA AND EDAMAME SALAD WITH MISO DRESSING AND PAN FRIED CHICKEN image

Categories Lunch

Number Of Ingredients 18

Pan-fried chicken tenderloins, scattered with toasted black sesame seeds
Pita bread, quartered
Ingredients (serves 4â6 for two meals, ie. salad serves 6, salmon cakes serve 4):
2 heaped tablespoons (45g) white miso paste
2 tablespoons olive oil
2 orange sweet potatoes (about 750g/1Â½ lb), peeled, cut into 2cm cubes
Salt and freshly ground black pepper
800g (28 oz) frozen unshelled edamame, or 400g (14 oz/2 cups) frozen shelled edamame
2Â¼ cups (450g) white quinoa
3 cups coriander (cilantro), chopped, plus extra to serve
Â¼ cup black sesame seeds (or white, if unavailable), toasted
Miso dressing (for salad only):
2 heaped tablespoons (45g) white miso paste, extra
1 tablespoon honey
2 teaspoons soy sauce (gluten-free or regular)
Small piece ginger, grated and chopped, about 1 tablespoon
1 tablespoon (15ml) water
1 tablespoon (15ml) rice wine vinegar

Steps:

Preheat oven to 200Â°C (390ÂºF). Mix 2 heaped tablespoons miso paste and olive oil together to form a paste. Toss with the sweet potato in a large bowl, until well-coated. Place sweet potato onto a baking tray lined with baking paper. Season. Roast for 20 minutes or until tender. Set aside. If using unshelled edamame, squeeze the beans from their pods. Blanch shelled edamame in boiling water for 5 minutes. Drain and allow to cool. Add edamame to the roasted sweet potato. Combine quinoa and 3 cups of water in a saucepan. Bring to the boil, cover and simmer for 5 minutes. Remove from heat and stand, covered, for ten minutes or until water has been absorbed. Spread quinoa out on a tray and set aside for ten minutes to dry. Add to the sweet potato and edamame, along with the coriander and sesame seeds. â¦ Reserve â of the undressed Sweet potato, quinoa and edamame salad (about 4 cups) for the Sweet potato and quinoa fritters. Meanwhile, make miso dressing. Place dressing ingredients in a small saucepan and warm over a low heat, stirring, until miso and honey are dissolved (1â2 minutes). Set aside to cool. Drizzle dressing over the remaining salad, and toss gently. Scatter with extra sesame seeds and extra coriander

Sweet Potato Edamame Salad image

Provided by Svenska Kocken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

5 large white potatoes
2 large sweet potatoes
2 small yams
1 1/2 cups edamame
1 small onion, diced
3 tablespoons mustard
3 tablespoons vinegar
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
Shock potatoes in ice-cold water -- set aside until you can easily handle them.
Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
Shock potatoes in ice-cold water -- set aside until you can easily handle them.
Steam Edamame until cooked (5 mins).
Shock Edamame in ice-cold water -- set aside until you can easily handle them.
Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad.
Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.