Asian Sweet Potato Edamame Salad with Tomberries
This Asian-inspired recipe with sweet potato, edamame and tomberries is an excellent alternative to a noodle or pasta dish. This dish is tasty, nutritious and gluten-free, and makes a great dinner party conversation piece.
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)