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Teriyaki Edamame Stuffed Sweet Potatoes

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  • Author: She Likes Food
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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

Find it online: https://www.shelikesfood.com/teriyaki-edamame-stuffed-sweet-potatoes/