Edamame and Sweet Potato Salad with Coffee Vinaigrette
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.
Ingredients
- 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)
Instructions
- Preheat your oven to 200°C (400°F).
- 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.
- Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through the cooking time.
- 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.
- 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.
- In a large bowl, combine the roasted sweet potatoes and cooked edamame. Drizzle with the coffee vinaigrette and toss gently to coat.
- Serve the salad warm or at room temperature. Optionally, you can serve it over a bed of mixed greens for added freshness.
This Edamame and Sweet Potato Salad with Coffee Vinaigrette is a wonderful blend of textures and flavours, perfect for any occasion. The unique coffee vinaigrette adds a surprising depth that complements the natural sweetness of the roasted sweet potatoes and the fresh crunch of the edamame. Enjoy!