Stir fried sweet potato salad with wholegrain rice and quinoa.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 25 minutes
    • Irish
    • Vegetarian

    Warm Sweet Potato Salad

    Recipe Information

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    600g Sweet Potatoes

    2 x 220g packs Wholegrain and Quinoa

    200g Kale

    2 medium Red Onions

    40g Specially Selected Pesto Rosso

    50g Olive Oil

    70g Crunchy Woodland Nut Mix

    Sea Salt and Black Pepper


    Wash the sweet potatoes and cut into small chunks.

    Heat the oil in a large wok and sauté the potatoes for 10-15 minutes, tossing occasionally until browned and cooked.

    Cut the onions in half, remove the skins and thinly slice.

    Add these to the potatoes and cook for a few minutes, then add the kale and cook, stirring until wilted.

    Chop the woodland nut mix to small bits.

    Add these and the pesto to the pan and stir through.

    Heat the wholegrain and quinoa as per the directions on the pack.

    In a large bowl mix the sweet potatoes mix with the wholegrain.

    Season with salt and black pepper and serve.