Go Back
+ servings
Sweet Potate Edamame Salad

Sweet Potato, Mango, and Edamame Salad

The beauty of going unprocessed is that you get to enjoy the true flavors of real food! Roasted sweet potatoes and sweet, juicy mangos get an extra pop of color -- and protein -- from tender edamame, for a salad that blends the best flavors of summer and fall. Enjoy this easy-to-prepare, tasty, and nutritious dish for just $2.50 per serving. Who said eating unprocessed had to be difficult? ;)
Course Salad, Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Yield 2 servings
Calories 253 kcal
Author Kimberly Morales


  • 4 small Sweet Potatoes
  • 1 large Mango
  • 1/2 cup shelled Edamame
  • 2 Tbs. plus 1 Tbs. Olive Oil
  • Sea Salt and freshly ground Pepper
  • 1 Lemon juiced
  • 2 Tbs. Honey
  • 1 Tbs. Rice Vinegar
  • Small handful of finely chopped Cilantro


  1. Preheat the oven at 425° F.
  2. Rinse & scrub the sweet potatoes well and pat dry. Cut into 1 1/2” cubes and place in a bowl. Add the 2 Tbs. olive oil and a generous dash of salt & pepper and toss until well-coated. Spread the sweet potatoes onto a foil-lined cookie sheet and roast for about 15 minutes or until tender.
  3. While the sweet potatoes are roasting, prepare the dressing by combining the remaining tablespoon of olive oil, lemon juice, honey, rice vinegar, and cilantro, and whisk together well. Set aside.
  4. Peel & cut the mango into 1” cubes, and if you’re using frozen, whole edamame, thaw & shell it so you have the individual beans at your disposal.
  5. When the potatoes are done roasting, allow them to cool for a few minutes. Combine the potatoes, mango, and edamame in a large bowl. Drizzle the dressing on top & toss lightly.
  6. Serve on a bed of greens or on its own, and enjoy!