On our quest for a more plant-based diet, we quickly realized the food options available go far beyond leafy greens and tofu. We’d like to share one of our recent creations with you to inspire your meals. This Asian Sweet Potato Edamame Salad with Tomberries is tasty, nutritious and gluten-free. We love how delicious this salad looks and how it recently was a hit with our dinner guests.
The 3 Primary Ingredients
First off, we love the combined texture of sweet potato noodles with protein- rich edamame and tomatoes. However, we’re not regular tomato fans, so we opted for mini tomberries, which are perfect for their subtle zest of flavour and great for hydration. These three ingredients provide the base for this dish. (Click links for additional health benefits.)
The Dressing
The easy-to-make dressing combines sesame oil with Tamari soy sauce and Shichimi Togarashi 7 Spice Blend (see recipe card notes for alternative spice). Sesame Oil adds a fresh nutty taste to the salad. Tamari soy sauce is an excellent alternative to regular soy sauce because it’s gluten-free, lighter in taste and less salty. And the Shichimi Togarashi 7 Spice Blend adds a zesty fruit flavour with a bit of warm spiciness. However, the spice blend can also be easily substituted with chilli and/or ginger. Simply mix all three ingredients together to create the dressing.
How to Prepare this Dish
This recipe is really easy to prepare. First, boil some water in a pot and add the edamame once the water is boiling. Cook for three minutes on medium heat. After three minutes, add the sweet potato noodles to the pot and cook the edamame and sweet potato noodles for another minute. Next, drain well and place the edamame and the sweet potato noodles into a mixing bowl. Finally, add the dressing and gently toss the noodles until the dressing is fully incorporated into the salad. Plate and garnish with fresh parsley. Dinner is ready. Bon Appetit!
If you make this dish, we’d love to see your version! Share it on the ‘gram and tag us: @trrywrld #trrywrld. Plus, don’t forget to check out the nutrition facts in the recipe card below.
Asian Sweet Potato Edamame Salad with Tomberries
Ingredients
- 340 grams Sweet Potato Spaghetti President's Choice
- 125 grams Frozen Organic Edamame PC Organics
- 65 grams Tomberries
- 1/3 cup Sesame Oil Kadoya
- 1/4 cup Tamari Soy Sauce (gluten-free) Kikkoman
- 1 1/2 tbsp Shichimi Togarashi 7 Spice Blend PC Black label
- Freshly ground Black Pepper to taste
- Basil to garnish
Instructions
- Add edamame to a pot of boiling water, lower heat to medium and simmer for 4 minutes.
- Add sweet potato noodles into the same pot in the third minute and stir.
- Drain well and transfer into a large mixing bowl and add the tomberries.
- Mix sesame oil, Tamari Soy Sauce and Shichimi Togarashi 7 Spice Blend together in a small bowl to create the dressing. Pour dressing over the noodles, edamame and tomberries. Gently toss salad until the dressing is incorporated into the salad. Add pepper to taste.
- Plate and garnish with fresh basil.
- Nutrition Facts
- When you make this recipe, share it on Instagram and tag us: @trrywrld #trrywrld.
Notes
- Cook the sweet potato noodles for one minute to ensure it is al dente instead of package recommendation.
- Option to use chili and/or ginger for spices.
- Alternative to Shimichi Togarashi spices is to combine 1 tbsp cayenne pepper with 1/2 tbsp white or black sesame seeds (less tasty)