I came across a great Scrumptious Spring Recipe for a roasted sweet potato, mango, and edamame salad on YogaPeach.com. Since spring is rapidly arriving, I thought a light and clean nutritious salad would be fun to pass along and experiment with. The recipe offers a good mix of sweet and sour.
In Chinese Medicine, food is thought to provide a way of nourishing our internal organs while also alleviating a variety of conditions. In order to get the best quality energy from the foods we eat, they should be just as vibrant and appealing to the eye as the palate. Since the majority of us crave sweet flavors, yams are a good option to satisfy our tastebuds — instead of reaching for that cupcake! In TCM (Traditional Chinese Medicine), a yam also strengthens the energy (qi) of the spleen.
Mango is both sweet and sour, which helps to nourish the fluids of the stomach to help alleviate indigestion, thirst, and nausea. Edamame, or soybeans, benefit both the spleen and kidneys, making them great options for your diet if you suffer from abdominal distention, swelling in the body, or have diabetes. Lemons, which are sour, benefit your liver and stomach. They help to remedy so many conditions and are a particularly good addition to any meal if you suffer from uncomfortable gastrointestinal symptoms. Lastly, rice vinegar, which is both sour and bitter, will help to improve digestion and achy joints — especially painful in the damp weather — and is a great remedy to food poisoning.
- 4 small Sweet Potatoes
- 1 large Mango
- 1/2 cup shelled Edamame
- 2 Tbs. plus 1 Tbs. Olive Oil
- Sea Salt and freshly ground Pepper
- Juice of 1 Lemon
- 2 Tbs. Honey
- 1 Tbs. Rice Vinegar
- Small handful of finely chopped Cilantro
1. Preheat the oven to 425° F.
2. Rinse & scrub the sweet potatoes well and pat dry. Cut into 1 1/2” cubes and place in a bowl. Add the 2 Tbs. olive oil and a generous dash of salt & 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.
3. 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.
4. 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.
5. 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.
6. Serve on a bed of greens or on its own, and enjoy!