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Sweet Potato, Edamame & Quinoa Bowl

This dish has every texture and flavor you could want in a dish and is ALWAYS a crowd-pleaser!

Course Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10
Author Rachel Druckenmiller

Ingredients

Salad

  • 1 pound sweet potatoes chopped
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1/2 teaspoon sea salt
  • black pepper to taste
  • 1 cup quinoa uncooked
  • 2 cups shelled edamame
  • 1/2 cup raw cashews lightly toasted and chopped
  • 1/3 cup scallions chopped

Creamy Ginger Tahini Dressing

  • 3 tablespoons tahini (sesame paste)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon 100% pure maple syrup
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 2 tablespoons water
  • 2 small cloves garlic minced
  • 1 inch ginger root peeled and minced
  • 3 tablespoons olive oil extra virgin

Instructions

  1. Preheat oven to 400F. Toss sweet potatoes with olive oil, salt and pepper. Roasted for 20-25 minutes until pierced easily with a fork.

  2. Cook quinoa according to package directions. Spread quinoa on a parchment-lined baking sheet to cool and prevent it from clumping together. This last step is optional but really helps.

  3. While quinoa is cooking, cook edamame according to package directions and then set aside.

  4. Whisk dressing ingredients together in a small jar. Set aside.

  5. Put cooled quinoa in a large bowl and add sweet potatoes, edamame, scallions, and cashews. Pour dressing over salad and toss to combine evenly. Add more sea salt and pepper to taste.