Edamame Sweet Potato Bowl
A nutritious bowl with sweet potatoes, edamame, mango, and avocado, packed with protein and Vitamin C.
Servings
Ingredients
- 2 medium sweet potato about 19 oz | 550g, sliced in half lengthwise
- 1.5 cups edamame shelled, thawed
- 1 cup mango chopped
- 1 medium cucumbers finely chopped
- ¼ cup pickled onions finely chopped
- ½ cup cilantro finely chopped
- ½ jalapenos deseeded and finely chopped
- 2 tbsp hemp seeds
- 1 tbsp lime juice
- 1 tsp ground cumin
- ¼ tsp sea salt flakes
- ½ avocado sliced
- 1 oz 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!
Video
Notes
Edamame: Most edamame are pre-cooked when frozen and ready to be thawed and eaten. If you have not thawed them earlier in the day, cover them in boiling water for a few minutes and drain.
Mango: If mangoes are not currently available, use frozen and thawed diced mangoes or some chopped tomatoes.
Nutritional Information - Per Serving
Calories 552kcal | Carbohydrates 61g | Protein 25g | Fat 18g | Sodium 308mg | Fiber 21g | Vitamin A 2116IU | Vitamin C 106mg | Calcium 200mg | Iron 6mg