Crispy Paprika Edamame Snack Pots

Name: Crispy Paprika Edamame Snack Pots
Yield: 4 servings
Ingredients: 600 g Unsalted shelled edamame; 8 g Olive oil; 4 g Salt-free smoked paprika; 40 g Lemon juice

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Crispy Paprika Edamame Snack Pots

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

204.2calories

18.0g protein

14.6g carbs

10.0g fat

Sodium: 10 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

600 g Unsalted shelled edamame
8 g Olive oil
4 g Salt-free smoked paprika
40 g Lemon juice

Cooking instructions

Thaw edamame, drain and pat very dry. Toss with oil and paprika. Air-fry at 375 F for 12-18 minutes, shaking several times, until browned and dry on the outside. Cool and divide into four pots. Add lemon only at serving; refrigerated beans soften, so re-crisp when wanted.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Soy. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

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