You’re going to love this Edamame Sweet Potato Bowl! It’s effortless to put together (think 10 minutes of actual cooking, which really is just chopping), full of fresh, vibrant flavors, and packed with plant-based protein and fiber to keep you satisfied. Roasted sweet potatoes, zesty edamame, juicy mango, and creamy avocado come together in a bowl rich in Vitamin A and Vitamin C, making it as nourishing as it is delicious. It’s loaded with antioxidants to support your immune system and skin health and make you glow inside and out. It’s the perfect recipe for busy days when you want something quick, filling, and fresh! This is a new recipe for me, but I can already see myself making it on repeat.
This recipe is part of our Busy Girl Dinner series on social media! A collection of delicious meals that maximize nutrition for busy weeknight dinners.
Why I Love This Recipe
- Protein-Rich: Each serving contains 25 g of protein, mostly from the edamame, with a little boost from the hemp seeds.
- High-Fiber: With 21 g of fiber per serving, this bowl is a fantastic way to support your digestion and overall gut health.
- Loaded with Vitamins: Packed with Vitamin A (2116 IU) and Vitamin C (106 mg), this meal supports our immune system. Those are also two key vitamins for glowing skin!
- Quick Prep: Only 10 minutes of prep time is needed, so it’s perfect for busy days. The oven does the rest!
- Deliciously Fresh: The blend of mango, avocado, and pickled onions gives this dish a vibrant, refreshing taste that’s balanced by the roasted sweet potatoes.
Ingredient Notes
- Sweet Potatoes: These provide natural sweetness and are rich in beta-carotene, which the body converts to Vitamin A. Swap with butternut squash if desired.
- Edamame: My favorite easy plant protein to add! Edamame adds 18 g of protein per cup. If you’re soy-free, black beans make a good alternative.
- Mango: Adds a juicy sweetness and is high in Vitamin C. Use frozen mango or tomatoes if mangoes aren’t in season.
- Hemp Seeds: Great for omega-3 fats and a protein boost. You can substitute with pumpkin seeds if needed.
- Avocado: Full of healthy fats that add creaminess. Vitamin A is a fat-soluble vitamin, meaning it needs to be consumed with fats to be absorbed, so don’t skip on the healthy fats to make the most of this delicious meal!
- Broccoli Sprouts: These are highly beneficial due to their high levels of sulforaphane, a potent compound known for its anti-cancer and anti-inflammatory properties. Broccoli sprouts contain 20 to 50 times more sulforaphane than broccoli.
How to Make This Recipe (Summary)
Start by preheating your oven to 400°F (200°C) and slice the sweet potatoes in half lengthwise. Place them face down on a baking tray lined with parchment paper, then bake for 45 minutes until tender. Prepare the filling by combining the edamame, mango, cucumber, hemp seeds, pickled onions, cilantro, jalapenos, lime juice, cumin, and sea salt flakes in a large bowl. Flip the baked sweet potatoes over and gently mash the insides with a fork. Top with the edamame mixture, add avocado slices and broccoli sprouts, and enjoy! View recipe card below for detailed instructions.
Variations and Tips
- Higher-Protein Option: Add extra edamame or serve with a high-protein yogurt sauce like my cilantro sauce from the Mexican Style Roasted Sweet Potatoes.
- Soy-Free Alternative: Swap edamame with black beans.
- Make It Spicy: Add the entire jalapeño.
- Switch Up the Sprouts: Use alfalfa sprouts or microgreens if broccoli sprouts aren’t available.
- Potato: This meal would also be delicious on a purple sweet potato.
- If you like this recipe, you’ll also love our Roasted Sweet Potato Tabbouleh Bowl, Mexican Style Roasted Sweet Potato, and our Roasted Sweet Potato Bowl with Crispy Kale.
Why You’ll Love This Edamame Sweet Potato Bowl TLDR
- High-Protein
- Fiber-Rich
- Vitamin-Packed
- Quick Prep
- Super Fresh
Edamame Sweet Potato Bowl
Equipment
Ingredients
- 2 medium sweet potato - about 19 oz | 550g, sliced in half lengthwise
- 1.5 cups (222 g) edamame - shelled, thawed
- 1 cup (165 g) mango - chopped
- 1 medium cucumbers - finely chopped
- ¼ cup (40 g) pickled onions - finely chopped
- ½ cup (8 g) cilantro - finely chopped
- ½ jalapenos - deseeded and finely chopped
- 2 tbsp (20 g) hemp seeds
- 1 tbsp (15 ml) lime juice
- 1 tsp (2 g) ground cumin
- ¼ tsp (1.5 g) sea salt flakes
- ½ avocado - sliced
- 1 oz (30 g) broccoli sprouts
Instructions
- Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half lengthwise. Place them face down on a baking tray lined with parchment paper and bake for 45 minutes until tender.
- Prepare the filling: In a large bowl, combine the edamame, mango, cucumber, hemp seeds, pickled onions, cilantro, jalapenos, lime juice, cumin, and sea salt flakes.
- Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.
- Top the sweet potatoes with the edamame mixture, avocado, and broccoli sprouts. Enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, this recipe is naturally gluten-free.
Absolutely! Simply replace the edamame with black beans or adzuki beans for a soy-free option.
If mango isn’t available, use frozen mango or fresh tomatoes.
Add extra edamame or a high-protein topping like a cilantro yogurt sauce.
Yes, you can prepare the filling and bake the sweet potatoes in advance for quick assembly when needed.
Straight from your kitchens.
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LOVED this recipe! My sweet potatoes were small so I removed the skins and combined all the ingredients and made it into a salad. I also made my own pickled onions. Great recipe.
That’s a lovely idea! Thank you for sharing Lidia 💚
Absolutely delightful recipe!! I made it more lime-forward by using the juice of two whole limes, and I used parsley instead of cilantro. Turned out to be one of the most delicious plant-based things I have ever made! So vibrant, refreshing and satisfying. Thank you for making it fun and delicious for me and others to prioritize our health!
I’m so happy to hear that Julia, thank you for sharing your tips with everyone 💚
This was absolutely delicious, thank you!
So happy you enjoyed it 💚
Buh! Solo good!! maybe the next time I will put tomato instead of mango, because mango and sweet potato makes it too sweet for me haha. Also I added a little bit more of jalapeño cuz I love spicyyyy!
But yeah, everyone should try this. It’s delicious!
So happy you enjoyed it!! 💚