I have this giant bowl in my kitchen where I like to keep certain ingredients. Usually it has an assortment of onions & potatoes, garlic & shallots, as well as the occasional avocado or other tough skinned fruit (my kitchen is approximately the size of a thumbtack, so I have to use every inch of space efficiently). Every so often I go in there to clean it and make sure nothing has spoiled. I was doing this yesterday and found the last of some sweet potatoes I’d bought a couple weeks ago, and though they weren’t spoiled, I knew I’d better use them soon. But quite honestly, other than baking them or making fries out of them, I haven’t really done much else with the sweet potato. I didn’t really feel like making anything winter-y or comfort food-y with them but I didn’t want to waste them either.
Fortunately, when I turned around I spied the lovely mango I’d bought on my way home from work (10 for $10 at Safeway! I only bought one, though). For some reason my mind immediately did some food math and I came to the conclusion that somehow these two beautiful orange & yellow-fleshed pieces of produce needed to be put together in a dish. As usual, the rest of the idea fell into place as I started chopping, and I was excited to try my new summer salad. Edamame, a slightly sweet & sour dressing with just a kiss of cool cilantro… yeah, this was going to look & taste like summer.
Again, I’m finding that roasting my root veggies is more practical if I’m using them in salads. They’re slightly sturdier this way, so I’m able to toss them with other ingredients instead of being turned to mush, plus they just have that wonderful flavor that you can only get from roasting. If you can’t find fresh edamame at your store, no worries! I was able to snag a bag of frozen edamame at a discount grocery store, and it’s just as good. All you have to do is thaw & shell. The best part about this recipe is that the roasting is probably the hardest part, and that’s only because it requires some patience. Otherwise, this is ridiculously simple to make and uber-healthy. And really, really inexpensive!
4 small sweet potatoes
1 large mango
½ c shelled edamame
2 T plus 1 T olive oil
Salt & pepper
Juice of 1 lemon
2 T honey
1 T rice vinegar
Small handful of finely chopped cilantro
Preheat the oven at 425°. Rinse & scrub the sweet potatoes well and pat dry. Cut into 1 ½” cubes and place in a bowl. Add the 2 T olive oil and a generous dash of salt & freshly ground 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.
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. 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.
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. Serve on a bed of greens or on its own, and enjoy!