Creamy cilantro lime edamame toast topped with quick pickled onion and radish. A fresh, plant-based, protein-rich recipe perfect for breakfast or anytime of day.
Why You’ll Love This Cilantro Lime Edamame Toast
- Protein and fiber packed. A great way to pack in more nutrition in the morning while also getting in a serving of beans. I’m a big bean lover because they are pretty powerful. In fact, higher intakes of legumes is associated with lower LDL cholesterol.
- Great to make ahead. This spread holds up well for an easy weekly meal prep. Prep on the weekend, so you can assemble a quick and nourishing toast first thing in the morning to fuel you.
- A savory breakfast option. Breakfast can be more than just sweet pancakes, a bowl of oats, or chia pudding. There are plenty of savory options to explore like this toast.
Key Ingredients and Substitutions
- Edamame: Not a fan of edamame? Try this with cannellini beans or chickpeas instead. Note that changing the beans will change the texture and taste of the recipe. As such, I recommend tasting and adjusting salt or acid as needed until it is to your taste.
- Shallot: You can also use a roughly chopped red onion, this would be the equivalent of about 1/4 cup.
- Chili: I used a serrano pepper, but you can leave it out or swap with a milder pepper like jalapeño pepper and remove the seeds and membranes before using.
- Cilantro: The cilantro is necessary, but if you have the cilantro gene and don’t like the taste of it, try this combo with some chives and a few mint leaves instead.
- Lime: Fresh is best, so that you can also use the lime zest in the spread.
- Vinegar: Rice vinegar is ideal, but white wine vinegar can work in it’s place.
- Spices: I used a combination of coriander and five spice.
- Sesame Oil: I specifically use a toasted sesame oil, but you can instead use a neutral oil instead.
- Onion: Red onion is recommended, but white onion works too.
- Radishes: Shredded red cabbage can work here too. Thinly slice it so that it pickles quickly.
- Pistachios: Lightly crushed to help add texture at the end. Walnuts, roasted peanuts, toasted sesame seeds, or pepitas can work here too. I like to just crush them in a mortar and pestle, but you can also blitz them in the food processor before blending your edamame spread too.
How to Make Cilantro Lime Edamame Toast with Pickled Onion Radish Salad
Thaw the edamame: Place the frozen edamame in a heat-safe bowl and cover with boiling water. Cover and let sit for 5 minutes, then drain well and set aside.
Sauté the aromatics: Heat the avocado oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano or jalapeño (if using), and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2–3 minutes. Remove from heat and let cool slightly, about 5 minutes.
Blend the edamame spread. Transfer the sautéed aromatics and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime zest and juice, 1/4 tsp salt, and a pinch of sugar (if using). Blend until smooth, scraping down the sides as needed.
Adjust consistency and taste as need: If the mixture is too thick, add a small splash of oil (or water) and blend again until creamy. Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed.
Make the onion radish salad: In a medium bowl, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, lime juice, and a pinch of salt until smooth. Add the sliced onion, radishes, and cilantro. Toss well, then gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until ready to use.
Assemble: Toast your bread. Spread a generous layer of the edamame mixture on each slice, then top with the onion radish salad. Finish with extra cilantro and a drizzle of sesame oil if desired.
Expert Tips
- Save time with a mandoline. Always practice safety and use a guard or slicing glove to prevent yourself from getting hurt. But when safely used, mandoline’s can be a very quick way of very thinly slicing your veggies, which will also help them pickle faster.
- If the mixture is too thick and not blending well, add a little more oil or a splash of water and blend again.
- Adjust the flavors as needed. Adjust the salt, acid, and freshness by adding more or less after tasting the final mix. You can usually know what is needed with that taste to help bring out the flavors you want. For example, if the spread tastes flat, it might need a little more salt or acid to help bring out the flavors from the spices. Too tangy? You can dull that tanginess with a little oil or a touch of sweetener. Missing freshness? Add more fresh herbs.
Frequently Asked Questions
Store the edamame spread in an airtight container in the fridge for up to 5 days. Note, the spread will continue to develop flavor as it sits. The pickled onions and radishes can be stored in an airtight glass container for up to 4 days.
Instead of toast, enjoy the spread within a mezze platter, similar to this one. You can then serve it along with other veggies, gluten-free crackers, fingerling potatoes (or Japanese sweet potatoes are really good with this flavor combo too), and more for a balanced and satisfying meal. Alternatively, use it as a spread for a bowl. Use it as a base for your bowl then layer it with rice, the pickled veggies and enjoy.
Make It Balanced
This toast has it all and can be used as an enjoyable breakfast, lunch, or dinner (because eat what you want anytime that you want as long as it nourishes you). You get:
- complex carbs from the bread you use
- protein and fiber from the edamame spread and crushed pistachios
- a combo of antioxidant-rich veggies from the pickled veggies and additional herbs and veggies blended into the edamame spread
More Plant-Based Breakfast Inspiration
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Description
Creamy cilantro lime edamame toast topped with quick pickled onion and radish. A fresh, plant-based, protein-rich recipe perfect for breakfast or anytime of day.
Cilantro Lime Edamame Spread
Onion Radish Salad
- To prep the edamame from frozen, place in a heat-safe bowl and cover with boiling water. Cover and allow to sit for 5 minutes, then drain and set aside.
- Heat oil in a small saucepan over medium-low heat. Add the shallot, garlic, serrano, and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 2-3 minutes. Remove pan from heat and allow to cool for 5 minutes.
- Transfer the sautéed veggies and oil to a food processor or blender cup. Add the edamame, miso paste, coriander, five spice, lime juice and zest, 1/4 tsp salt, and a pinch of sugar (if using). Process the mixture on high, scraping down the sides as needed until smooth. If the mixture is too thick and not blending well, add a small splash of oil (or water) and process again until creamy. Add the cilantro and pulse just until combined and finely minced. Taste and adjust salt or lime juice as needed.
- For the salad, whisk together the miso paste, maple syrup, vinegar, oil, and lime in a medium mixing bowl until smooth. Add the onions, radishes, cilantro and a pinch of salt. Toss well, then gently massage the dressing into the vegetables until slightly softened. Cover and refrigerate until ready to use.
- To assemble, toast your bread then spread a generous serving of the edamame spread on each slice. Top with a portion of the onion radish salad, extra cilantro, and a small drizzle of sesame oil or crushed pistachios (if desired), then enjoy.
Notes
Save time with a mandoline. Always practice safety and use a guard or slicing glove to prevent yourself from getting hurt. But when safely used, mandoline’s can be a very quick way of very thinly slicing your veggies, which will also help them pickle faster.
If the mixture is too thick and not blending well, add a little more oil or a splash of water and blend again.
Adjust the flavors as needed. Adjust the salt, acid, and freshness by adding more or less after tasting the final mix. You can usually know what is needed with that taste to help bring out the flavors you want. For example, if the spread tastes flat, it might need a little more salt or acid to help bring out the flavors from the spices. Too tangy? You can dull that tanginess with a little oil or a touch of sweetener. Missing freshness? Add more fresh herbs.
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