Sweet potato and edamame salad bowl with tahini dressing

Sweet potato and edamame salad bowl with tahini dressing

Ingredients

serves 2
  • 2 sweet potatoes, chopped
  • ½ tbsp olive oil
  • ½ tsp smoked paprika
  • 120g edamame, cooked
  • ½ small cucumber, chopped
  • Tahini dressing (see recipe)

  • Any 1–2 veggies:

  • ½ aubergine, chopped and roasted
  • ½ red pepper, sliced and roasted
  • 60g pickled red cabbage
  • 1 avocado, chopped
  • 120g cherry tomatoes, chopped
  • 4 radishes, finely sliced

Directions

Cooking mode
  1. Preheat the oven to 180°C and prepare a large baking tray. Add the sweet potato and brush with the oil and smoked paprika. Roast for 20–25 minutes, until softened.
  2. Assemble the bowls with the sweet potato, edamame, and veggies. Drizzle with tahini dressing and serve.
Baker Beanie Author

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