Roasted Beet and Edamame Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutrient-dense bowl featuring beets and edamame for natural astaxanthin support, with a sesame-tahini dressing. This asian-inspired vegetarian (vegan, gluten-free) ready in about 30 minutes pairs beets, edamame, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 10 min Cook: 20 min Serves 2 Asian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 cup cubed beets with 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast at 425°F for 20 minutes until tender and caramelized.
  2. Step 2: Whisk 1 tbsp tahini, 1/2 tbsp rice vinegar, 1/2 tsp maple syrup, 1/4 tsp garlic powder, and 2 tbsp water until smooth for the dressing.
  3. Step 3: Combine roasted beets, 1 cup shelled edamame, and 2 cups mixed greens in a bowl. Drizzle with dressing and sprinkle with 1/2 tsp black sesame seeds.

Frequently asked questions

How long does Roasted Beet and Edamame Bowl take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Beet and Edamame Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.

Can I substitute ingredients in Roasted Beet and Edamame Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet and Edamame Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Beet and Edamame Bowl vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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