Edamame Sweet Potato Bowl | plantbaes
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
Why You’ll Love This Edamame Sweet Potato Bowl TLDR
- High-Protein
- Fiber-Rich
- Vitamin-Packed
- Quick Prep
- Super Fresh
