Sweet Potato & Edamame Bowls

4 medium sweet potato - about 19 oz | 550g, sliced in half lengthwise
3 cups (444 g) edamame - shelled, thawed
2 cup (330 g) mango - chopped
2 medium cucumbers - finely chopped
0.5 cup (80 g) pickled onions - finely chopped
1 cup (16 g) cilantro - finely chopped
1 jalapenos - deseeded and finely chopped
4 tbsp (40 g) hemp seeds
2 tbsp (30 ml) lime juice
2 tsp (4 g) ground cumin
0.5 tsp (3 g) sea salt flakes
1 avocado - sliced
2 oz (60 g) broccoli sprouts


Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half lengthwise. Place them face down on a baking tray lined with parchment paper and bake for 45 minutes until tender.

Prepare the filling: In a large bowl, combine the edamame, mango, cucumber, hemp seeds, pickled onions, cilantro, jalapenos, lime juice, cumin, and sea salt flakes.

Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Top the sweet potatoes with the edamame mixture, avocado, and broccoli sprouts. Enjoy!