Spicy roasted sriracha edamame

Spicy roasted sriracha edamame from the oven: well-seasoned edamame with sriracha, olive oil and garlic powder – quick to make, with plant protein and pleasantly crispy.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 220 kcal per serving
• Protein: 18 g
• Fat: 10 g
• Carbs: 12 g

Ingredients

• 200 g edamame
• 1 tbsp sriracha (without added sugar)
• 1 tbsp olive oil
• 1 tsp garlic powder

Method

You’ll need: oven · baking tray · mixing bowl

1. Defrost the edamame and pat them very dry. This helps them roast better later rather than turning soft.
2. Toss the edamame with the olive oil in a bowl until lightly coated.
3. Add the sriracha and garlic powder and mix thoroughly so the seasoning sticks evenly.
4. Spread the edamame on a baking tray with as little overlap as possible. Roast in the oven at 200 °C (180 °C fan) for 12–15 min, until hot and slightly crisp at the edges.
5. Turn them once halfway through so they colour evenly and the seasoning isn't just on one side.
6. Serve warm and eat straight away while the edamame are still fragrant and slightly crisp.

Good to know

If you're after something savoury with a kick, this is just right. Spicy outside, tender inside – and this mix works especially well from the oven.

Swaps

Sriracha → chilli flakes with a little tomato purée (a more direct chilli flavour); olive oil → avocado oil (heat-stable and mild); garlic powder → freshly grated garlic (more aroma); edamame → chickpeas (also provide fibre and plant protein)

Allergens

Contains soya. Depending on the sriracha, the garlic or other spices in it may not suit sensitive eaters. For children, only serve mildly seasoned; in pregnancy generally fine if the ingredients are prepared with good kitchen hygiene and heated through well.

Dairy-free recipes