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Asian Sweet Potato EdamameSalad in Gluten-Free Tamari Soy Sesame Dressing

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.
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Prep Time 5 minutes
Cook Time 4 minutes
Mix Time 2 minutes
Servings: 4 people
Course: Main Course, Salad, Side Dish
Cuisine: Japanese
Calories: 251
Ingredients Method Notes

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

Method
 

  1. Add edamame to a pot of boiling water, lower heat to medium and simmer for 4 minutes.
  2. Add sweet potato noodles into the same pot in the third minute and stir.
  3. Drain well and transfer into a large mixing bowl and add the tomberries.
  4. 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.
  5. Plate and garnish with fresh basil.
  6. Nutrition Facts
  7. 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)