Skillet sweet potato and onion edamame salad
Enjoy this plant-based salad warm or cold, it’s sure to become a favourite.
This recipe has been adapted to include Health Canada’s food safety guidance.
190 cal
Serves 6
Prep time
0h 15m
Cook time
0h 25m
Total time
0h 40m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Scrub sweet potatoes with a clean vegetable brush under cool running water before peeling and chopping. Gently rinse red onion, jalapeno pepper, garlic cloves, fresh cilantro, red pepper and lime under cool running water before preparing the ingredients. -
Step 3
In a large deep nonstick skillet bring broth to a simmer; add sweet potatoes and red onion. Cover and steam for about 15 minutes or until tender but firm. Uncover and drizzle with oil and increase heat to medium high. -
Step 4
Add jalapeno, garlic and 2 tbsp (25 mL) of the cilantro and stir to combine; cook for 2 minutes. Stir in edamame, corn and red pepper; cover and reduce heat to medium low. Cook for about 8 minutes or until edamame is hot, tender but firm when tested. Remove from heat and stir in lime rind and juice. Sprinkle with remaining cilantro before serving.
Tips
-
Salad can be covered and refrigerated for up to 2 days.
Nutritional information
Per serving (1 of 6)
- Calories
- 190
- Protein
- 7 g
- Sodium
- 160 mg
- Potassium
- 700 mg
- Total fat
- 4.5 g
- Saturated fat
- 0.2 g
- Cholesterol
- 0 mg
- Carbohydrates
- 33 g
- Fibre
- 6 g
- Sugars
- 9 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2013.
