Recipe: Roasted Yam & Edamame Salad

Roasted Yam & Edamame Salad | In Pursuit Of MoreRoasted Yam & Edamame Salad | In Pursuit Of More

Happy Monday everyone! I hope everyone had a great few days! We just wrapped up a super weekend filled with kids parties and an end to an entire (wonderfully bizarre) week of parrot sitting. Yes, you did read that right! For those of you who follow me on Instagram, you may have seen little Ella perched on my tea-cup or nestled inside my shirt – she belongs to great friends who were vacationing in Mexico and we had a lovely time together indeed 🙂

Today’s recipe comes courtesy of one of my favorite ways to create recipes – using color as my inspiration. I can often be found daydreaming about new ideas, whether for the garden, for an outfit, or most likely scheming up a new food combination based on colors that go beautifully together.

With this time of year being what it is, and the darkness that fills our mornings & evenings, a little pop of color in your salad bowl is a wonderful way to bring a smile to your face and a beautiful vision to your eyes. You know what they say about first impressions right? Well this dish aims to please with its bright pop of orange & green right up front.

Roasted Yam & Edamame Salad | In Pursuit Of More

The Less:

Less processed soy bean products means protein that is sincere in its simplicity. Fewer processed foods (even plant-based) means less work for the body to break down. Less heavy grain-based meals means you can lighten up safely, with loads of colorful vegetables & fiber.

The More:

More fresh green edamame means more soy protein in its purest state. More bright orange veggies means more beta-carotene for your eyes and immune system. More high fiber & protein combos means clean, healthy fuel without heaviness. So lightness comes to you with out a heavy cost.

Roasted Yam & Edamame Salad | In Pursuit Of More

Roasted Yam & Edamame Salad:

  • (1) extra large orange yam, or 2 small, peeled & chopped (4 cups chopped)
  • (2) tbsp olive oil for roasting
  • (1/2) tsp sea salt
  • (1.5) cups shelled edamame (fresh soybeans found in the freezer section)
  • (2) stalks celery hearts, or 1 large stalk of celery, minced
  • (2) green onions, minced
  • (1/4) cup cilantro, minced
  • (1/2) tsp salt, or to taste
  • (1/4) cup marinated kale vinaigrette dressing

Heat your oven to 400 degrees and lightly oil a flat baking tray. Prepare the sweet potatoes by peeling & chopping into a 1-2 inch dice. Toss with olive oil & salt for roasting, and put in the pre-heated oven. Bake for 20 minutes, and then flip them to prevent sticking and promote even roasting & browning. After tossing, roast for a further 15-20 minutes, until soft & browned. Remove from heat and add to a mixing bowl.

While the yams cook, put up the frozen edamame in a small saucepan with enough cold water to cover. Bring the water to a boil, and once boiling, turn the heat down to medium high and cook, covered for 4-5 minutes. Remove from the heat and drain.

Roasted Yam & Edamame Salad | In Pursuit Of MoreRoasted Yam & Edamame Salad | In Pursuit Of More

While the beans cool & the yams cook, prepare the celery, green onions & cilantro and set aside. Prepare the dressing in your blender & set aside (this recipe will make enough for a batch or two of marinated kale so be sure to pick up a few bunches of green kale too!).

Once the yams are cooked, allow them to cool for 3-4 minutes before adding 2 tablespoons of the dressing to them while still warm (but not hot). Toss very gently to incorporate and coat the warm yams. After a few minutes, combine all of the ingredients, using less or more dressing as desired. Season to taste with salt & pepper and serve right away.

Roasted Yam & Edamame Salad | In Pursuit Of MoreRoasted Yam & Edamame Salad | In Pursuit Of More

Serve this dish on its own with a bed of fresh greens, or keep it in the fridge to toss with warm grains such as brown rice or quinoa. Full of protein, natural carbs from the yams, as well as vitamins & minerals, this dish is one stop shop for great nutrition and clean sustenance. I also recommend mixing leftovers into your marinated kale – a great combo as well and this dressing is a classic with the lemon & fresh ginger.

Roasted Yam & Edamame Salad | In Pursuit Of More

Now that we are half way through this first month of the year, how is everyone feeling about the year so far? I just wrapped up reading The Happiness Project by Gretchen Rubin and highly recommend it for anyone looking for encouragement on finding day-to-day happiness.

As for me, I’ve been plugging away at the ‘little things’ and feel encouraged at getting (just a little) done each day. Life is always a journey, and never really a destination after all 😉

  • Are you a fresh soybean (edamame) fan?
  • How do you dream up your recipes? What inspires your food choices?

Hint: my youngest daughter loves them plain, with a sprinkle of crushed sea salt. Sometimes simple really is best!  More news on the blog move coming up soon – thanks for all the support guys!

Yours in Less,

Email Handwritten Signature


Filed under Cooking, Food, Gluten Free, Recipes, Rich & Simple, Salads, Savory, Vegan, Vegetables, Vegetarian

36 responses to “Recipe: Roasted Yam & Edamame Salad

  1. Shira, I love the colors!! You have quite the eye. As always, your photographs resemble still life works. Happy New Year!! T.

  2. Yep, the colors are wonderful! I love the play on carrots-and-peas colors :-)!

  3. Reblogged this on the meandering mates and commented:
    This looks all so amazing! I can’t wait to try this..

  4. I’ve been neglecting instagram of late… hmm. I’ve never tried a soybean – I should rectify that. My recipes just come to me, it’s a bit strange really :D. Nice stuff, Shira.

  5. Love edamame, love sweet potatoes. So this combination is beautiful, health and delicious! Thanks, Shira.

  6. Mmm, I love this! I eat edamame like your daughter, just plain! I do enjoy them in black bean & edamame salad as well as quinoa, corn and edamame salad too. I will have to check out your dressing recipe as well. I’ve been eating kale salads for lunch daily.

  7. This looks amazing, even though I prefer my “yams” at Thanksgiving with brown sugar and marshmallows. But edamame is always YUM with a sprinkle of sea salt! I’ve been a fan of Gretchen’s for a while yet I’ve not read Happiness Project. It’s on my to-do list! She also has a new book, Happier At Home, that I want to read. I have a trip overseas coming up soon, maybe I’ll read them both on the plane!

    Big hugs,
    Nicole @ Three 31

    P.S. The photos in the post – as always – are magnificent. I’m especially fond of the photo with the measuring cups. They remind me of copper cookware and utensils my great-grandmother used. Always a great memory!

  8. Love this color and flavor combo! Love edamame and yams, but have to skip those beans. I’ll have to think of a delicious sub…and will also check out the Happiness Project! Thanks! 🙂

  9. Liz

    Hmmm…NOT an edamame consumer here. I have not seen any that is not sourced in China. And I am not a soy fan. I AM going to try the kale vinaigrette and yams!

    • Excellent point Liz! I will have to look further into edamame and would love if you could post some more info on why you avoid it. We tend to use limited soy products but I’ve always had good digestive experiences with the beans in this form. The kale is worth trying all on its own!

      • Liz

        I primarily avoid soy products because of the source…mostly China, but even U.S. organic can be GM although there are few soy products that I like so exactly a hardship 🙂 ! I know there is controversy re health issues with soy – I don’t know enough about that to weigh in on one side or the other…the source and flavor are enough to keep me away. I also avoid U.S. corn except for local/fresh on the cob although not sure that is not GM as I don’t think there is non-GM corn in the U.S.

        I am omnivore so not in need of protein alternatives. I have reduced meat consumption with nuts/seeds/lentils/heirloom type beans and quinoa – a choice that allows me to buy high quality local, organic, humanely raised and slaughtered meat for myself, my dog and my cat (I make a raw diet for the pets). I also happen to enjoy the nut/seed/beans/quinoa and no digestive problems with anything except chickpeas.

        Ultimately, the choices are what work for me.

  10. love the colors of this salad. so simple an so pretty. i am not a fan of edamame too. we eat way too many beans and lentils anyway to try to incorporate any soy in our diet. We end up eating soy products when we eat out anyway.:) happy new year shira!

    • Thank you Richa! Totally hear you on the soy – it is tough for us as our youngest daughter is incredibly picky (really challenging for me actually), edamame is ONE source of protein she will eat, and I will have it here and there 🙂 Hope you are well Richa, thank you! XO

  11. I love edamame but, unfortunately, can’t find any where I live. I will try your sald with garbanzo beans, though. Or do you have other suggestions? Thanks!

  12. Oh goodness this is so pretty 🙂 I think I’ll whip some of this up for dinner tonight! You always have such a way of preparing food that lets the natural beauty and flavour of the ingredients shine! Love it (and you!!)!

  13. Melanie

    Found your site through your “like” of a friend’s blog. Can’t believe I found this recipe–I have some cooked sweet potatoes in my fridge that I want to use before they spoil. Score! I will substitute something for the edamame–can’t eat soy, (or kale, for that matter). Thanks for this. I’ll be following you (not in a spooky way).

  14. Parrot sitting, how fun! Did the parrot talk? Haha. Yum to this salad, loveee fresh edamame.

  15. What a happy bowl of healthy and flavorful ingredients! I think you have an artist’s eye for color! Xx Smidge

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s