Sweet Potato Edamame and Avocado Salad with Miso Tahini Dressing

The Perfect Meal Prep Salad

This Sweet Potato, Edamame & Avocado Salad with Miso Tahini Dressing is basically made for meal prep but would also be lovely as part of a dinner spread. It’s hearty enough to hold up in the fridge, and I actually think it gets better as it sits and the flavors mingle. Make a big batch and you’ve got lunch handled for days.

Miso Tahini Dressing

Here is how to make this super easy 3 Ingredient Miso Tahini Dressing. Whisk together miso and seasoned rice vinegar, then drizzle in tahini and add enough water to get it to the consistency of heavy cream. No special equipment required.

Yes You Can Make This in Advance

If you’re serving this to guests, you can do almost all the work ahead of time. Roast the sweet potatoes, cook the edamame, and make the dressing up to 3 days in advance, then store everything separately in the refrigerator. Cut the avocado and assemble the salad right before serving so everything tastes fresh and the avocado stays gorgeous.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The Miso Tahini Dressing can be made up to 4 days ahead, too. Just let it come to room temperature before serving so it loosens back up.

Want more Sweet Potato Salads? Try These:

• Sweet Potato Quinoa Salad with Smashed Brussels Sprouts Pomegranate & Halloumi Croutons
• Kale and Sweet Potato and Fennel Salad with Smoked Paprika Orange Dressing

Want more Bean Salads? Try my Bean Salad Roundup which has 30+ Delicious Ones!

Sweet Potato Edamame and Avocado Salad with Miso Tahini Dressing

Servings

3-4

servings

Ingredients

• 2 lb. sweet potatoes

• 1 1/2-2 tbsp neutral oil

• Kosher salt

• 1 1/2 cups cooked edamame, cold

• 2 small avocados

• 1-2 scallions tops, sliced

• toasted sesame seeds, for garnish

• Miso Tahini Dressing

• 3 tbsp sweet white miso paste

• 3 tbsp rice vinegar

• 3/4 cup tahini

• Room-temperature water (about ½–¾ cup)

Directions

• Roast the sweet potatoes: Prepare a sheet pan with parchment paper and preheat oven to 400° F, adjusting rack to the middle position. Cut the sweet potatoes into 1/2 inch dice. Coat the sweet potatoes with 1-2 tbsp neutral oil and sprinkle with Kosher salt. Roast until golden brown, about 35 minutes. Cool to room temperature. While the sweet potatoes cook, cook the edamame according to package instructions and rinse under cool water. Drain on a paper towel lined plate to absorb excess moisture. Dice the avocado and slice the scallion tops. Combine the sweet potato, edamame, scallion and avocado, then transfer to a serving platter. Drizzle the dressing on top and garnish with sesame seeds.
• Miso Tahini Dressing
• In a small bowl, whisk together the vinegar and miso until the miso dissolves. Add the tahini and whisk to combine. Add the water, a few tablespoons at a time, whisking to reach a consistency that is a little thicker than heavy cream.

Did you make this recipe?

Tag @thesaladwhisperer on Instagram and hashtag it with