Steam the edamame and sweet potato in a steamer basket for 6 to 8 minutes or until the sweet potato is just about tender. Add the broccoli to the steamer basket and steam for an additional 2 minutes until the broccoli is bright green. Remove the steamer basket from the pot and let the veggies and edamame cool for 10 to 15 minutes.
Meanwhile, make the Pad Thai sauce by adding all ingredients to a small bowl and whisking together using a fork or small whisk until the mixture is smooth. Add more water, 1 teaspoon at time, to thin the sauce as needed. Set aside.
Place the cooled edamame, sweet potatoes, and broccoli in a large salad bowl along with the remaining salad ingredients and mix together. Add the Pad Thai Sauce and toss until well combined. Garnish with additional cilantro, almonds/hemp seeds, or scallions if desired and serve with extra lime wedges. ENJOY!
Notes
Editor Note: The nutritional data generated for this recipe uses regular tamari instead of low sodium. Sodium content will be slightly reduced if you use low-sodium as written.Editor Note: Rice wine vinegar and rice vinegar are the same.