Vegetarian Lunch Idea: Edamame w/ Spinach and Sweet Potato

Towards the end of the week, my fridge is usually pretty empty.  That is however when the creative juices start flowing.  After watching Oprah's Vegan episode, I was inspired to create my own vegan/gluten free/vegetarian dish.  All you NEED is 4 ingredients.  Of course you can add more vegetables and spices if you have them on hand.  I already had a sweet potato roasted from earlier in the week but if you don't have time to roast it for 45 minutes at 350 degrees, microwave it for 3:30 minutes with a few holes poked into it.


  • 1 Medium Sized Sweet Potato
  • 1-2 cups of Frozen Leafy Greens (or Collard Greens or Spinach)
  • 1/2 cup of Shelled Edamame
  • 1/4 cup Sliced Onion
  • Optional (Feta Cheese)


Bring to a boil 1-2 cups of water in a small pot if edamame is frozen.  Place edamame inside the pot for 10 minutes.  Drain and set aside.  Heat up a large pan with 1/2 tbsp of Olive Oil or coat the pan with cooking spray.  Once pan is heated on medium, add onions and sautee until opaque or desired brownness.  Next, add in the Leafy Greens (or spinach) and cover for 3-5 minutes.  Continue to stir greens around, preventing them from sticking to the bottom.  Chop up sweet potato while greens are wilting or defrosting and add it to the pan.  Last add in the edamame and serve with salt and pepper.  Optional ingredients include a drizzle of balsamic vinegar, and feta cheese if you are not a vegan.

Estimated Nutritionals: 300 Calories, 5 g Fat, 47 g Carbs, 18 g Fiber, 15 g Protein


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