Edamame and Sweet Potato Salad with Coffee Vinaigrette

Edamame and Sweet Potato Salad with Coffee Vinaigrette
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What Started it all:
Edamame, Sweet potato, coffee, food processor

A delightful and comforting dish that brings together the freshness of edamame and the sweetness of roasted sweet potatoes, all tied together with a unique coffee vinaigrette. Perfect for a cosy dinner or a light lunch, this recipe serves 4 people.


  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup edamame (shelled)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon ground coffee
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Mixed greens (optional, for serving)


  1. Preheat your oven to 200°C (400°F).
  2. Place the cubed sweet potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
  3. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through the cooking time.
  4. While the sweet potatoes are roasting, bring a pot of salted water to a boil. Add the edamame and cook for 3-5 minutes until tender. Drain and set aside.
  5. In a food processor, combine the ground coffee, balsamic vinegar, 1/4 cup olive oil, honey, and Dijon mustard. Blend until smooth and emulsified. Season with salt and pepper to taste.
  6. In a large bowl, combine the roasted sweet potatoes and cooked edamame. Drizzle with the coffee vinaigrette and toss gently to coat.
  7. Serve the salad warm or at room temperature. Optionally, you can serve it over a bed of mixed greens for added freshness.

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