Looking for a side dish that’s as versatile as it is delicious? You’ve found it! This simple but high-powered recipe for Edamame with Tomatoes and Cilantro is a weeknight wonder. What I love most is its adaptability. You can cook the tomatoes down with their juices for a rich, saucy companion to grains, or toss them in at the last minute for a bright, salad-like dish that pops with freshness. It’s a fantastic way to use up those summer tomatoes and a bag of frozen edamame, transforming them into something truly special in under 30 minutes.
Ingredients
• 2 tablespoons / 30 ml extra virgin olive oil
• 1 small onion or 3 scallions, chopped
• 1 tablespoon / 15 g minced garlic
• 1 teaspoon / 2 g ground cumin
• 1 1/2 cups / 225 g chopped ripe tomato (canned are fine)
• 2 cups / 300 g shelled edamame, fresh or thawed frozen
• Salt and freshly ground black pepper, to taste
• 1/4 cup / 15 g chopped fresh cilantro leaves
Instructions
1. Heat the olive oil in a skillet over medium-high heat. Add the chopped onion (or scallions) and minced garlic. Cook, stirring occasionally, until the onion has softened, about 3 minutes.
2. Stir in the ground cumin and cook for 30 seconds until fragrant. Add the chopped tomatoes and cook at a gentle bubble, allowing them to break down and become saucy, which should take about 10 minutes.
3. Stir in the edamame and season generously with salt and pepper. Continue to cook until the edamame are tender and heated through, about 5 to 7 minutes.
4. Remove from heat. Taste and adjust seasoning if necessary. Stir in the fresh cilantro and serve immediately.
Nutritional Information
• (per serving)
• Calories: 220 kcal
• Protein: 10g
• Carbohydrates: 15g
• Fat: 14g
• Fiber: 6g
Pro Tips
• Saucy vs. Fresh: For a saucy dish, cook the tomatoes down as directed. For a fresher, salad-like texture, add the chopped tomatoes in the last 2 minutes of cooking, just to warm them through.
• Bean Swap: No edamame? This recipe works beautifully with other fresh beans like lima, fava, or cranberry beans. Adjust cooking time as needed.
• Veggie Boost: Bulk up the dish by tossing in other cooked vegetables. Corn kernels, cubed eggplant, summer squash, or chopped cauliflower are all fantastic additions.
• Mediterranean Twist: For a different flavor profile, swap the cumin for 8 pitted and sliced black olives and replace the cilantro with fresh basil.
FAQ
Q: Is this edamame dish a good source of plant-based protein
A: Yes, this dish is an excellent source of plant-based protein. Edamame are young soybeans, which are a complete protein containing all nine essential amino acids. One serving of this recipe provides about 10g of protein, making it a nutritious and satisfying vegetarian option.
Q: How can I turn this side dish into a full vegetarian meal
A: To make this a complete vegetarian meal, serve it over a bed of quinoa, brown rice, or farro for added complex carbohydrates. You can also boost the protein further by mixing in a can of chickpeas or black beans, or by serving it alongside baked tofu or tempeh.
Q: Can I make this recipe with different beans or herbs
A: Absolutely. This recipe is very versatile. You can swap edamame for lima beans, fava beans, or even chickpeas. If you’re not a fan of cilantro, fresh basil, parsley, or dill would also work beautifully. For a Mediterranean twist, try using basil and adding some sliced black olives.
Q: How do I store leftover edamame and tomatoes
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld together. You can enjoy it cold straight from the fridge like a salad, or gently reheat it in a skillet or microwave.
