Edamame Corn Feta Sweet Potato Boats
Serves 420 mins prep40 mins cook
A delicious summer salad served on tender sweet potatoes, topped with whipped avocado and ricotta. This recipe combines flavors and textures that create a delightful meal perfect for warm days.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Drizzle olive oil on the bottom of a large sheet pan, season with salt and pepper, and place the sweet potatoes face down. Drizzle the tops with oil and season with salt. Place in the oven for about 40 minutes, flipping halfway. 3: While the sweet potatoes roast, make the salad. Add edamame, corn, tomatoes, feta, cilantro, lemon juice, olive oil, salt, paprika, and pepper to a medium bowl. Toss to combine and set aside. 4: Make the avocado and ricotta. Add avocado, ricotta, lemon juice, salt, pepper and cilantro to a food processor. Process until smooth and set aside. 5: Assemble the potatoes. Place the sweet potatoes onto a plate, gently mash them to create a boat. Add a smear of the avocado and ricotta, spoon on salad, and top with extra feta, pumpkin seeds, and a drizzle of hot honey.View original recipe