My Teriyaki Edamame Stuffed Sweet Potatoes are a hearty, and healthy, plant-based dinner that can easily be prepped ahead of time. The homemade teriyaki sauce is sweet, salty and sticky, while the edamame is earthy and adds protein and fiber. Serve over rice and roasted sweet potato for a hearty meal that can be enjoyed for lunch or dinner.
Why You’ll Love These Hearty Stuffed Sweet Potatoes
- Meal prep friendly – This teriyaki sweet potato recipe is one that I prep often. On Sunday, I roast the sweet potaotes, cook the rice and prepare the teriyaki edamame chickpea mixture. Then, during the week I can easily heat all the ingredients up and enjoy a hearty meal, ready in just a few minutes.
- Packed with flavor – The teriyaki sauce is made using flavor packed ingredients like, tamari, toasted sesame oil, fresh ginger and garlic. The sweet and salty sauce goes well with the sweet potatoes and edamame.
- Healthy and filling – This plant based meal is made using hearty ingredients that are packed with important nutrients. The sweet potato, edamame and chickpeas provide fiber and protein, which are helpful for energy and digestion.
Why Your Body Will Love This Plant Based Meal
Sweet potatoes are high in potassium and magnesium, which help reduce blood pressure and stroke risk and can lower cholesterol. They are also packed with notable amounts of fiber and vitamins A, C, and B6. These nutrients help build immunity and reduce inflammation, among many other benefits.
Edamame is a great legume to add to your diet! It’s a complete source of plant-based protein, which means it contains all nine essential amino acids the body needs but doesn’t produce by itself. It’s also packed with fiber, iron, and calcium. Fiber is a really important part of our diets because it keeps things moving smoothly through the digestive system, which reduces the risk of colon cancer or related diseases.
Teriyaki Edamame Stuffed Sweet Potato Recipe Ingredients
- Edamame + Chickpeas – I used a combination of shelled edamame and chickpeas for this recipe. I like that they both add different nutrients and their flavors go together well. You could also use only edamame or only chickpeas if you prefer.
- Sweet Potato – I used 4 medium sized sweet potatoes for this recipe. You could also use a regular, white baked potato if you prefer. The teriyaki edamame and chickpeas can also just be served over rice, if you want to skip the sweet potatoes.
- Teriyaki Sauce – I like to make a homemade teriyaki sauce using pantry staples, like tamari, maple syrup, sesame oil, water, ginger and garlic. You can also use a bottled teriyaki sauce if you prefer.
- Rice – I like to also add some white rice to the sweet potato. It goes well with the teriyaki flavor and adds some extra bulk to this vegetarian meal. Brown rice or quinoa can be substituted, if you prefer.
How To Make Edamame Stuffed Sweet Potatoes
- Prepare the sweet potatoes: Pre-heat oven to 425 degrees F. Line a large sheetpan with parchment paper and drizzle lightly with oil. Wash sweet potatoes well and then use a sharp knife to cut them in half, vertically down the center. Place them, cut side down, on the baking sheet and then drizzle the tops lightly with oil. You can use your hands to spread the oil around a little bit, if you like. Place sweet potatoes in the pre-heated oven and roast until fork tender, and the bottoms are starting to brown, about 45 minutes. Set sweet potatoes aside until ready to use.
- Make the teriyaki sauce: to a jar, or small bowl, add all of the teriyaki sauce ingredients and shake, or whisk, until completely combined. Heat a large skillet over medium heat and pour in the sauce. Cook sauce until simmering and thickened, about 5 minutes, stirring frequently. It will be darker in color and will coat the back of the spatula. Add in the edamame and chickpeas, stir together and cook for another 3-4 minutes, until heated through.
- Assemble sweet potatoes: Place one or two sweet potato halves on a plate and use a knife, or fork, to mash them up a little bit. Next, add on 1/3 cup cooked rice and then about 1/4 of the teriyaki edamame chickpea mixture. Top with a garnish of thinly sliced green onion and toasted sesame seeds, if desired, and enjoy.
Recipe Frequently Asked Questions
- This recipe is already vegan.
- If making this recipe gluten free, make sure to use a gluten free certified tamari or soy sauce.
- Can other vegetables be added? Yes, if you want to add extra veggies, I would recommend cooking until just softened before adding in the teriyaki sauce. You may also want to double the amount of sauce you make, depending on how many vegetables you use.
- Can bottled sauce be used? Yes, if you have a bottled teriyaki sauce that you like, feel free to use that instead of the recipe I’ve included. You’ll need about 2 cups.
- Is this recipe freezer friendly? Yes, the chickpeas and edamame in the teriyaki sauce can easily be frozen together. I would suggest freezing the rice and sweet potato separately, but both are freezer friendly.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Chickpea Dinner Recipes?
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Teriyaki Edamame Stuffed Sweet Potatoes
- Total Time: 1 hour
- Yield: 4-6 1x
- Diet: Vegan
Description
My Teriyaki Edamame Stuffed Sweet Potatoes are a hearty, and healthy, plant-based dinner that can easily be prepped ahead of time. The homemade teriyaki sauce is sweet, salty and sticky, while the edamame is earthy and adds protein and fiber. Serve over rice and roasted sweet potato for a hearty meal that can be enjoyed for lunch or dinner.
Ingredients
- 4-5 medium sized sweet potatoes
- 1 (12 oz) package shelled edamame, defrosted
- 1 (15 oz) can chickpeas, drained and rinsed and drained
- 1 1/2 cups cooked rice (about 1/3 cup per serving, or more if you like)
- Thinly sliced green onion and toasted sesame seeds for garnish
Teriyaki Sauce
- 1/3 cup water
- 1/3 cup tamari or soy sauce, I like to use low sodium
- 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
Instructions
- Prepare the sweet potatoes: Pre-heat oven to 425 degrees F. Line a large sheetpan with parchment paper and drizzle lightly with oil. Wash sweet potatoes well and then use a sharp knife to cut them in half, vertically down the center. Place them, cut side down, on the baking sheet and then drizzle the tops lightly with oil. You can use your hands to spread the oil around a little bit, if you like. Place sweet potatoes in the pre-heated oven and roast until fork tender, and the bottoms are starting to brown, about 45 minutes. Set sweet potatoes aside until ready to use.
- Make the teriyaki sauce: to a jar, or small bowl, add all of the teriyaki sauce ingredients and shake, or whisk, until completely combined. Heat a large skillet over medium heat and pour in the sauce. Cook sauce until simmering and thickened, about 5 minutes, stirring frequently. It will be darker in color and will coat the back of the spatula. Add in the edamame and chickpeas, stir together and cook for another 3-4 minutes, until heated through.
- Assemble sweet potatoes: Place one or two sweet potato halves on a plate and use a knife, or fork, to mash them up a little bit. Next, add on 1/3 cup cooked rice and then about 1/4 of the teriyaki edamame chickpea mixture. Top with a garnish of thinly sliced green onion and toasted sesame seeds, if desired, and enjoy.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Lunch, Vegan
- Method: Stovetop, Oven
- Cuisine: American
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