Lukewarm sweet potato salad

Ingredients for 1 servings:

• 200 g sweet potatoes
• 1 class can/n Edamame, approx. 80 g
• 1 small onion(s), red
• 50 ml water
• 2 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 4 tbsp water
• 5 stalks parsley, flat
• ½ tsp Dijon mustard
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick to make – vegan

Peel the sweet potato and cut it into approximately 1 cm cubes. This is quick and easy with a vegetable cutter. Gently heat 1 tablespoon of olive oil in a pan and fry the sweet potato cubes all over. After about 5 minutes, sprinkle with a little salt and fry for another 5 minutes. The sweet potatoes should still have some bite. Remove the pan from the heat and deglaze with 50 ml of water. While the sweet potatoes are frying, peel and finely dice the onion. Wash the parsley and pat dry, not chopping too finely. Do not use the stems. In a bowl, mix together apple cider vinegar, water, onion, Dijon mustard, salt, and pepper to make a dressing. Add the edamame beans and the roasted sweet potatoes. Mix thoroughly and let stand for 5 minutes. Just before serving, add the parsley and the remaining olive oil and mix gently again. Season to taste and add salt and pepper if desired.