Description

Teriyaki Edamame Stuffed Sweet Potatoes are a tasty and nutritious meal option. Combining sweet potatoes with a savory edamame and chickpea blend, this dish is simple to prepare and delivers a delightful mix of flavors, making it an ideal choice for a healthy dinner or quick lunch.

Ingredients

Scale

4-5 medium sized sweet potatoes
1 (12 oz) package shelled edamame, defrosted
1 (15 oz) can chickpeas, drained and rinsed
1 1/2 cups cooked rice
thinly sliced green onion and toasted sesame seeds for garnish
1/3 cup water
1/3 cup tamari or soy sauce
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1-2 cloves garlic, finely grated
1 teaspoon freshly grated ginger
1 teaspoon light yellow miso paste (optional)
2 teaspoons corn starch

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and drizzle it with oil. Wash the sweet potatoes and cut them in half vertically. Place cut-side down on the baking sheet and drizzle with oil. Roast in the preheated oven for about 45 minutes until fork-tender and slightly browned.
In a jar or small bowl, combine all teriyaki sauce ingredients. Shake or whisk until mixed. Heat a large skillet over medium heat and add the sauce. Cook until simmering and thickened, about 5 minutes, stirring often. It should darken and coat the spatula. Stir in the edamame and chickpeas, and heat for another 3-4 minutes.
On a plate, place one or two sweet potato halves and mash slightly with a knife or fork. Add about 1/3 cup cooked rice and top with 1/4 of the teriyaki edamame and chickpea mixture. Garnish with sliced green onion and sesame seeds if desired.

Notes

For extra flavor, use a higher ratio of tamari to water in the teriyaki sauce.
Feel free to add other vegetables to the filling or serve with a side salad for added nutrition.

Nutrition

Serving Size: 1 stuffed sweet potato half
Calories: 350
Sugar: 12g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg