Jamie Oliver

Jamie Oliver Sweet Potato Salad

Jamie Oliver Sweet Potato Salad

This easy and nutritious Jamie Oliver sweet potato salad is perfect for a quick, light meal. Packed with roasted sweet potatoes, quinoa, fresh veggies, and a zesty dressing, it’s a vibrant, satisfying dish. You can swap in your favorite nuts or greens for a personalized touch!

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Ingredients Needed

  • 2 sweet potatoes (350g each / 12oz)
  • 1 pinch of dried chilli flakes
  • 1 pinch of ground coriander
  • 1 small pinch of ground cinnamon
  • Olive oil (for drizzling)
  • 200g quinoa (7oz)
  • 320g broccoli (11oz)
  • 35g (1.25oz) mixed nuts (walnuts, almonds, Brazils)
  • 1 pomegranate
  • Extra virgin olive oil
  • 2 limes
  • 1 splash of balsamic vinegar
  • 40g (1.4oz) mixed sprouts
  • 1 punnet of cress (use a mixture of varieties, if possible)
  • 1 bunch (30g / 1oz) of fresh coriander
  • 1 fresh red chilli
  • 1 ripe avocado
  • 20g (0.7oz) feta cheese

How To Make Sweet Potato Salad

  1. Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
  2. Prepare the sweet potatoes: Scrub and chop the sweet potatoes into 2.5cm (1-inch) chunks. Place in a roasting tray with dried chilli flakes, ground coriander, cinnamon, olive oil, sea salt, and black pepper. Toss well to coat.
  3. Roast the sweet potatoes: Spread them out in an even layer and roast for 15-20 minutes or until golden and crisp.
  4. Cook the quinoa: Cook the quinoa in boiling salted water according to the package instructions.
  5. Steam the broccoli: Slice the broccoli into small florets and halve and finely slice the stalk. Place the broccoli in a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
  6. Cool the ingredients: Drain and rinse the quinoa under cold running water. Let it cool along with the broccoli and roasted sweet potatoes.
  7. Toast the nuts: Place the mixed nuts in a dry frying pan over medium-high heat and toast for 2-3 minutes. Lightly crush the nuts in a pestle and mortar.
  8. Make the dressing: Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, lime juice, and a splash of balsamic vinegar. Whisk well and season to taste.
  9. Combine the salad ingredients: Add the cooled quinoa, broccoli, sprouts, and snipped cream to the dressing. Chop the coriander (stalks and all), slice the red chilli, and add them to the bowl along with the sweet potatoes. Toss everything together.
  10. Assemble the salad: Spread the mixture on a serving platter, then scoop out and dot the avocado flesh over the top.
  11. Garnish and serve: Bash the remaining pomegranate half with a wooden spoon to release the seeds and scatter them over the salad. Top with the toasted nuts, snipped cress, and crumbled feta.
Jamie Oliver Sweet Potato Salad
Jamie Oliver Sweet Potato Salad

Recipe Tips

  • Roast sweet potatoes until crispy: Make sure to spread the sweet potatoes in a single layer when roasting to help them become golden and crispy, giving the salad a nice texture.
  • Cool ingredients before mixing: Let the quinoa, broccoli, and sweet potatoes cool before mixing them. This prevents wilting the fresh ingredients and keeps everything fresh.
  • Toast the nuts carefully: Toast the mixed nuts on medium heat and watch them closely to avoid burning. Lightly crushing them afterward enhances their flavor and texture in the salad.
  • Customize with your favorites: Feel free to swap the nuts or greens for what you have on hand, like adding spinach, kale, or pecans instead of cress or walnuts.

How To Store Leftovers?

Let the leftover sweet potato salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 cup (280g)

  • Calories: 386
  • Total Fat: 18.4g
  • Saturated Fat: 3.3g
  • Total Carbohydrate: 46.9g
  • Dietary Fiber: 5.3g
  • Sugars: 11.3g
  • Protein: 11g

Try More Jamie Oliver Recipes:

Jamie Oliver Sweet Potato Salad
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Print Recipe

Jamie Oliver Sweet Potato Salad

Author: Imen Dridi Cooking Method:Roasting, Steaming Cuisine:British Courses:Salads Recipe Keys: S Sweet Potato Salad
Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesServings:6 servingsCalories:386 kcal Best Season:Suitable throughout the year

Description

This easy and nutritious Jamie Oliver sweet potato salad is perfect for a quick, light meal. Packed with roasted sweet potatoes, quinoa, fresh veggies, and a zesty dressing, it’s a vibrant, satisfying dish. You can swap in your favorite nuts or greens for a personalized touch!

Ingredients

Instructions

  1. Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
  2. Prepare the sweet potatoes: Scrub and chop the sweet potatoes into 2.5cm (1-inch) chunks. Place in a roasting tray with dried chilli flakes, ground coriander, cinnamon, olive oil, sea salt, and black pepper. Toss well to coat.
  3. Roast the sweet potatoes: Spread them out in an even layer and roast for 15-20 minutes or until golden and crisp.
  4. Cook the quinoa: Cook the quinoa in boiling salted water according to the package instructions.
  5. Steam the broccoli: Slice the broccoli into small florets and halve and finely slice the stalk. Place the broccoli in a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
  6. Cool the ingredients: Drain and rinse the quinoa under cold running water. Let it cool along with the broccoli and roasted sweet potatoes.
  7. Toast the nuts: Place the mixed nuts in a dry frying pan over medium-high heat and toast for 2-3 minutes. Lightly crush the nuts in a pestle and mortar.
  8. Make the dressing: Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, lime juice, and a splash of balsamic vinegar. Whisk well and season to taste.
  9. Combine the salad ingredients: Add the cooled quinoa, broccoli, sprouts, and snipped cream to the dressing. Chop the coriander (stalks and all), slice the red chilli, and add them to the bowl along with the sweet potatoes. Toss everything together.
  10. Assemble the salad: Spread the mixture on a serving platter, then scoop out and dot the avocado flesh over the top.
  11. Garnish and serve: Bash the remaining pomegranate half with a wooden spoon to release the seeds and scatter them over the salad. Top with the toasted nuts, snipped cress, and crumbled feta.

Notes

  • Roast sweet potatoes until crispy: Make sure to spread the sweet potatoes in a single layer when roasting to help them become golden and crispy, giving the salad a nice texture.
  • Cool ingredients before mixing: Let the quinoa, broccoli, and sweet potatoes cool before mixing them. This prevents wilting the fresh ingredients and keeps everything fresh.
  • Toast the nuts carefully: Toast the mixed nuts on medium heat and watch them closely to avoid burning. Lightly crushing them afterward enhances their flavor and texture in the salad.
  • Customize with your favorites: Feel free to swap the nuts or greens for what you have on hand, like adding spinach, kale, or pecans instead of cress or walnuts.
Keywords:Jamie Oliver Sweet Potato Salad